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!
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!
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!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.