Description
Crunchy, garlicky mushroom bites with a crispy coating—perfect as an appetizer or snack.
Ingredients
- 12 oz (≈ 340 g) fresh button or cremini mushrooms, halved or quartered
- 4 cloves garlic, minced (divided use: some in egg wash + some for tossing later)
- ¾ cup all‑purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs or parsley
- Vegetable oil for frying
- Optional: pinch of chili flakes
- Optional: fresh lemon wedges for serving
Instructions
- Clean mushrooms gently with a damp cloth. Halve or quarter so that pieces are bite‑sized. Pat dry.
- Mix flour with salt and pepper in one bowl.
- Beat the eggs together with about half of the minced garlic in another bowl (this is the egg wash).
- In a third bowl, combine panko breadcrumbs, Parmesan cheese, dried herbs, and remaining garlic.
- Coat each mushroom by dipping in flour → egg wash → breadcrumb mixture. Press breadcrumbs so they stick well. For extra crispiness, you can do a second dip in egg wash + breadcrumbs.
- Heat vegetable oil in a frying pan or deep fryer to about 175 °C (350°F). Fry mushrooms in batches for 2‑3 minutes, until golden brown and crispy.
- Remove using a slotted spoon, let excess oil drain on a wire rack or paper towels.
- Optional: while still hot, toss the mushroom bites with a little extra garlic, herbs, or chili flakes. Serve with lemon wedges or preferred dipping sauce.
Notes
- To reduce oil, these can be baked: bake at ~425 °F (220 °C) for 20‑25 minutes, turning halfway through.
- Air‑frying works too: about 10‑12 minutes at ~390‑°F (200‑°C), flipping once.
- If omitting Parmesan, you lose some flavor and browning; consider adding a bit more seasoning.
- Pat mushrooms very dry before coating to avoid sogginess.
- Serve immediately for best crisp; reheat in oven or air fryer rather than microwave.
Nutrition
- Serving Size: ½ of recipe (approx. 2/4 servings)
- Calories: ≈ 300‑350 kcal
- Sugar: ≈ 2‑3 g
- Sodium: ≈ 600‑800 mg
- Fat: ≈ 18‑22 g
- Saturated Fat: ≈ 5‑7 g
- Unsaturated Fat: ≈ 10‑12 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 25‑30 g
- Fiber: ≈ 1‑2 g
- Protein: ≈ 10‑12 g
- Cholesterol: ≈ 90‑110 mg
