Crispy Garlic Mushroom Bites
Button mushrooms breaded in garlicky Parmesan panko and fried until golden and crunchy.
Nutrition
per per servingIngredients
| 16 oz | 455 g | small button or cremini mushrooms, stems trimmed |
| 1/2 cup | 120 ml | all-purpose flour |
| 2 | large eggs, beaten | |
| 1 cup | 240 ml | panko breadcrumbs |
| 1/2 cup | 120 ml | grated Parmesan cheese |
| 2 | cloves garlic, minced (or 1 tsp garlic powder) | |
| 1 tsp | 5 ml | dried parsley (or fresh parsley, chopped) |
| 1/2 tsp | 2.5 ml | paprika (optional, for a hint of smokiness) |
| — | salt and pepper, to taste | |
| — | vegetable oil, for frying | |
| — | marinara sauce, ranch dressing or aioli (for dipping) | |
| — | fresh parsley, chopped (for garnish) |
Instructions
Step 1: Prepare the coating station
- Set up three shallow bowls for breading: Bowl 1 - flour seasoned with salt and pepper; Bowl 2 - the beaten eggs; Bowl 3 - the panko breadcrumbs combined with Parmesan cheese, minced garlic, parsley, paprika, salt and pepper, mixed well.
Step 2: Bread the mushrooms 2. Dip each mushroom first into the flour, shaking off any excess. 3. Next, dip it into the beaten eggs, ensuring it's fully coated. 4. Finally, roll it in the breadcrumb mixture, pressing gently to adhere the coating evenly. Place the breaded mushrooms on a plate.
Step 3: Fry the mushrooms 5. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a breadcrumb sizzles immediately upon contact. 6. Fry the mushrooms in batches, turning occasionally, until golden brown and crispy on all sides (2-3 minutes per batch). Avoid overcrowding the pan. 7. Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
Step 4: Garnish and serve 8. Sprinkle the crispy mushroom bites with additional chopped parsley for freshness. 9. Serve warm with marinara sauce, ranch dressing or aioli for dipping.