Ingredients:
- 16 oz (1 lb) whole mushrooms (button or cremini), cleaned and stems trimmed
- 1/2 cup all-purpose flour
- 2 large eggs (or vegan substitute: flax eggs or plant-based milk)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan (optional, omit for vegan)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: fresh parsley, for garnish
- Oil for frying or baking spray
Instructions:
1. Prep mushrooms
Pat mushrooms dry with paper towels. If large, cut in half.
2. Set up breading station
- Bowl 1: Flour
- Bowl 2: Beaten eggs (or plant milk)
- Bowl 3: Panko + Parmesan (if using), garlic powder, onion powder, paprika, salt & pepper
3. Bread the mushrooms
Dip each mushroom in flour → then egg → then press into breadcrumb mixture until well coated. Repeat for all.
Cooking Options:
Option 1: Oven-Baked
- Preheat oven to 425°F (220°C).
- Place breaded mushrooms on a parchment-lined baking sheet.
- Spray with oil. Bake for 18–20 minutes, flipping halfway through, until golden and crispy.
Option 2: Air Fryer
- Air fry at 400°F (200°C) for 10–12 minutes, shaking halfway.
Option 3: Pan-Fried
- Heat 1/4 inch of oil in a skillet over medium-high heat.
- Fry mushrooms in batches for 2–3 minutes per side until golden. Drain on paper towels.
Serve with:
- Garlic aioli
- Spicy mayo
- Ranch or blue cheese dip
- Marinara sauce
Would you like a stuffed mushroom version, a gluten-free option, or a spicy buffalo-style twist?