Crispy Baked Parmesan Garlic Breaded Mushrooms
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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!
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.
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
- 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!
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!
- 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!
- Combine ingredients – In a bowl combine breadcrumbs, salt, pepper, garlic powder, parmesan cheese, and parsley. In separate bowl, whisk egg whites.
- Dip your mushrooms – Dip each mushroom in egg whites, then roll mushroom through breadcrumb mixture, and place on baking sheet.
- 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.
- 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!
Other Delicious Recipes You’ll Love
- Bacon Wrapped Chicken Bites
- Crispy Baked Salt and Pepper Chicken Wings
- Zucchini Patties
- Baked Parmesan Zucchini Crisps
- Avocado Mozza Puffs
- Parmesan Pesto Twists
- Cheesy Cauliflower Tots
- Crispy Parmesan Potatoes
- Cheesy Chicken Fritters
- Grilled Portobello Mushrooms
- Hush Puppies
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Crispy Baked Parmesan Garlic Breaded Mushrooms
Ingredients
- 1¼ cup Panko breadcrumbs
- 1 ounce Parmesan cheese (grated)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon dried parsley
- 2 egg whites
- 20 white button mushrooms (cleaned)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep oven and baking sheet – Preheat to 450℉ 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!
Notes
- If you can’t find Panko breadcrumbs, regular ones will work just fine.
- These are great served with ranch, or marinara.
- 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!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is an excellent recipe, easy to make and the mushrooms were nice and crispy I have made it several times, usually with normal breadcrumbs, not really liking the taste of the panko ones.
Hello! I want to prep these ahead of time for Superbowl so I’ll be freezing them. What’s the best way to re-heat them? Should I thaw them out first? Put them directly in the oven from the freezer? Place on parchment or would foil be better? What temp should the oven be at to re-heat? Lots of questions! Thank you in advance!
I would flash freeze them so they don’t stick together, then when you want to reheat them, place them frozen on a baking sheet and bake them at 400F for about 15 to 20 minutes until hot.
It seems wasteful to toss out egg yokes and only use the whites with the price of eggs being what they now are, what about using buttermilk instead of egg whites ? It makes for some great fried green tomatoes.
You could definitely try, I know the egg whites help the breadcrumbs stick, but it might work with buttermilk as well.
Instead of egg whites I used a paste of flour salt and water. It worked fine
Can you explain freezing them more? When you mention partially freezing, is that before or after they are cooked? TIA!
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.
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.
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.
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?
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.
I made these tonight. Easy and yummy! An upgrade from the bar food version.
Glad you liked them!
I have sliced mushrooms in my fridge along with all of the other ingredients… how do you think they would turn out?? 😕
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.
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
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.
That’s true. Sometimes the cremini mushrooms are really big and won’t be too good for this recipe.
These would make my heart sing right now. They all look so perfect and perfectly delicious!
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
Yeah they’re so easy to make too. 🙂
Jo these look amazing! I love that you made one my favorite appetizers healthy!
That’s amazing combo and lovely clicks. Mouth watering. Would like to have some right now 🙂