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Home / Recipes
25 minutes
4.41 from 32 votes
18 Comments

Crispy Baked Parmesan Garlic Breaded Mushrooms

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  • 494
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

Hello Crispy Baked Parmesan Garlic Breaded Mushrooms!  This restaurant favourite makes for the perfect guilt free and low fat appetizer. A simple recipe loaded with flavor, and best part is, they’re baked! 

Parmesan Garlic Breaded Mushrooms piled up on a plate

These little babies are ridiculously tasty – I could eat them everyday! And the best part is that, while are super crispy with the perfect amount of garlic, they are also overall healthy and low in fat!

I know there is something undeniably satisfying about the taste of deep-fried food! So if you’re someone who enjoys restaurant-style appetizers – look no further! Crispy? Check. Garlicky? Check. Impossible to put down? Check.

What Kind of Mushrooms To Use

I am not biased to certain types of mushrooms – I love all mushrooms! This recipe calls for white beaded mushrooms, however, other options that can be used are:

  • Cremini mushrooms – also called crimini mushrooms, are actually just button mushrooms that have been allowed to mature a bit more.
  • Porcini mushrooms –also known as Cep mushrooms,  are most commonly used in Italian cooking.
  • Baby portobello – baby version of a portobello mushrooms, these are great because they are a meatier mushroom.

How To Clean Mushrooms

Mushrooms shouldn’t really be washed because they absorb water like little sponges, so you’ll end up with soggy mushrooms, which is not what we want. Best way to clean them is to use a mushroom brush or a damp paper towel to wipe each mushroom, one at a time to remove any dirt.

If you don’t have the time to individually wipe each one, you can lightly rinse them with a little bit of cold water and then pat them dry really well with paper towels. Just do not soak them because they will absorb lots of water quickly.

Parmesan Garlic Breaded Mushrooms before and after baking

Ingredients

  • Panko Breadcrumbs – regular breadcrumbs can be used although the texture may be slightly different, panko also comes gluten free.
  • Spices and Herbs – salt, pepper, garlic powder, dried parsley.
  • Parmesan Cheese – freshly grated if possible.
  • Egg Whites – from whole eggs or pre-packaged.
  • White Button Mushrooms – of your choice, cleaned of dirt.

How To Make Crispy Baked Parmesan Garlic Breaded Mushrooms

  1. Prep oven and baking sheet – Preheat to 450 F degrees and line baking sheet with parchment paper; set aside.
  2. Combine ingredients – In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk the egg whites.
  3. Dip your mushrooms – Dip each mushroom in egg whites, then roll mushroom through the breadcrumb mixture, and place on baking sheet.
  4. Bake – 10 – 15 minutes or until golden brown and crispy then serve with ranch dressing, marinara or dipping sauce of your choice!
overhead of a plate stacked with Parmesan Garlic Breaded Mushrooms

Frying

Now, not to worry – I won’t be offended if you still prefer your breaded mushrooms fried. Don’t we all, and to be honest, frying is just as easy!

  1. Heat your oil – In a deep fryer, skillet or dutch oven, add 1 – 2 inches of oil and heat to 375F,  a candy thermometer comes in handy here!
  2. Combine ingredients – In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk egg whites.
  3. Dip your mushrooms – Dip each mushroom in egg whites, then roll mushroom through breadcrumb mixture, and place on baking sheet.
  4. Fry mushrooms – Once heated, place your breaded mushrooms into the oil – in small batches of 6 works best. Cook for 6 – 10 minutes, flipping half way through to get a golden brown color. Keep in mind cook times will vary on your oil temperature.
  5. Remove mushrooms – When removing the breaded mushrooms from the oil, place into a bowl, lined with paper towel to catch any excess oil. Then serve up with ranch dressing, marinara, or dipping sauce of your choice!

How to Store Leftovers

If you’re going to freeze your breaded mushrooms, place on a baking sheet and partially freeze before placing in a ziploc bag or airtight container. Properly stored breaded mushrooms will last 10 – 12 months in the freezer!

Parmesan Garlic Breaded Mushrooms piled up on a plate

Love Appetizers? Find More Recipes Here!

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  • Crispy Baked Salt and Pepper Chicken Wings
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a plate full of crispy baked parmesan garlic breaded mushrooms

Crispy Baked Parmesan Garlic Breaded Mushrooms

4.41 from 32 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Hello Crispy Baked Parmesan Garlic Breaded Mushrooms!  This restaurant favourite makes for the perfect guilt free and low fat appetizer. A simple recipe loaded with flavor, and best part is, they're baked! 

Equipment

  • Aluminum Baking Sheet (2 pack)
  • White Shallow Bowls – Set of 6
  • Mushroom Brush

Ingredients

  • 1 1/4 cup Panko breadcrumbs
  • 1 ounce Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon dried parsley
  • 2 egg whites
  • 20 white button mushrooms cleaned
US Customary – Metric

Instructions

  • Prep oven and baking sheet – Preheat to 450 F degrees and line baking sheet with parchment paper; set aside.
  • Combine ingredients – In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk the egg whites.
  • Dip your mushrooms – Dip each mushroom in egg whites, then roll mushroom through the breadcrumb mixture, and place on baking sheet.
  • Bake – 10 – 15 minutes or until golden brown and crispy then serve with ranch dressing, marinara or dipping sauce of your choice!

Recipe Notes

  1. If you can’t find Panko breadcrumbs, regular ones will work just fine.
  2. These are great served with ranch, or marinara.
  3. If you’re going to freeze your breaded mushrooms, place on a baking sheet and partially freeze before placing in a ziplock bag or airtight container. Properly stored breaded mushrooms will last 10 – 12 months in the freezer!
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 5mushroomsCalories: 136.84kcal (7%)Carbohydrates: 18.21g (6%)Protein: 10.07g (20%)Fat: 3.24g (5%)Saturated Fat: 1.46g (9%)Cholesterol: 4.82mg (2%)Sodium: 574.19mg (25%)Potassium: 401.56mg (11%)Fiber: 2.17g (9%)Sugar: 3.37g (4%)Vitamin A: 55.35IU (1%)Vitamin C: 2.73mg (3%)Calcium: 126.93mg (13%)Iron: 1.62mg (9%)
Course:Appetizer
Cuisine:American
Keyword:baked, garlic, mushrooms, parmesan
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 494

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Alison says

    May 9, 2021 at 9:37 am

    Can you explain freezing them more? When you mention partially freezing, is that before or after they are cooked? TIA!

    Reply
    • Joanna Cismaru says

      May 9, 2021 at 10:37 am

      That is after they are cooked, you just want to flash freeze them so they don’t stick together, so you can place them on a baking sheet for example, stick them in the freezer and freeze for a couple hours until hard, then place them in a ziploc bag and freeze.

      Reply
  2. Debbie Beale says

    December 14, 2019 at 4:23 pm

    I am wanting to make the mushrooms for starter on Christmas Day, Can i make them either Christmas morning or Christmas Eve for cooking on Christmas Day or do they need to be made and cooked straight away.

    Reply
    • Jo Cooks Team says

      December 16, 2019 at 12:13 pm

      Absolutely! Place them on a parchment paper lined baking sheet, cover with plastic wrap, and store in the fridge until you’re ready to bake. Remove the plastic wrap before baking, of course.

      Reply
  3. Silvia says

    November 14, 2019 at 7:29 am

    Hi there. These look perfect for a holiday cover dish I need to take to a party. My question is, Are these a “must-serve-warm” dish or can I prepare and take them to serve at a buffet where they may only go to room temperature? Do they get soggy if not serverd warm straight from the oven?

    Reply
    • Jo Cooks Team says

      November 14, 2019 at 10:32 am

      They won’t get soggy as long as you don’t cover them while they’re still hot! They’ll be great for a buffet.

      Reply
  4. Rocky says

    January 4, 2018 at 10:57 pm

    5 stars
    I made these tonight. Easy and yummy! An upgrade from the bar food version.

    Reply
    • Joanna Cismaru says

      January 5, 2018 at 8:41 am

      Glad you liked them!

      Reply
  5. Lacy says

    November 2, 2017 at 3:14 pm

    I have sliced mushrooms in my fridge along with all of the other ingredients… how do you think they would turn out?? 😕

    Reply
    • Joanna Cismaru says

      November 3, 2017 at 11:37 am

      I don’t think they will be quite the same, I mean they will probably still be good but not the same as biting into a whole mushroom.

      Reply
  6. Tim H says

    September 11, 2016 at 2:58 pm

    5 stars
    My kids 4 and 2 both loved making these. Such a tactile recipe.
    Neither like eating mushrooms. But the adults did! These are a party food 1st division recipe. We indulges with a blue cheese dip

    Reply
  7. Adina says

    December 7, 2015 at 10:19 am

    Oh my God, these mushrooms are so sweet. I will make them the next chance I get to buy such small thingies, they are not always available.

    Reply
    • jo says

      December 7, 2015 at 10:29 am

      That’s true. Sometimes the cremini mushrooms are really big and won’t be too good for this recipe.

      Reply
  8. Maureen | Orgasmic Chef says

    December 3, 2015 at 5:58 pm

    5 stars
    These would make my heart sing right now. They all look so perfect and perfectly delicious!

    Reply
  9. Zoe says

    December 2, 2015 at 2:42 pm

    Oh my god! Breaded mushrooms are one of my favourite things but I’ve never thought to make them at home! Can’t wait to try this recipe out 🙂
    Zoe x
    Tea at Midnight

    Reply
    • jo says

      December 2, 2015 at 4:20 pm

      Yeah they’re so easy to make too. 🙂

      Reply
  10. Kathleen says

    December 2, 2015 at 10:09 am

    Jo these look amazing! I love that you made one my favorite appetizers healthy!

    Reply
  11. kushi says

    December 1, 2015 at 8:16 pm

    5 stars
    That’s amazing combo and lovely clicks. Mouth watering. Would like to have some right now 🙂

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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