Crispy Baked Parmesan Garlic Breaded Mushrooms
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!
Servings: 4
Calories: 137kcal
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
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
Serving: 5mushrooms | Calories: 137kcal | Carbohydrates: 18g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 574mg | Potassium: 415mg | Fiber: 2g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg