Our Baked Breaded Garlic Mushrooms are crispy, flavorful, and low-fat. Enjoy restaurant-style taste at home, minus the guilt.
Are you a fan of mushrooms? If so, then you’re in for a treat! Try out our recipe for Breaded Garlic Mushrooms, which our readers absolutely love! These mushrooms are crispy, savory, and a healthier alternative to traditional fried mushrooms. They are perfect for parties, snack times, or whenever you crave a crispy treat without the guilt.
Delicious By Design
When creating this breaded mushroom recipe, we thought, “How can we keep the yum but lose the fry?” We tested different breadcrumbs and spices and found the perfect mix that kept them crispy and flavorful. Garlic was a must for its bold taste, and pairing it with Parmesan gave it an extra boost in flavor. The goal was simple: make mushrooms that crunch, taste great, and are better for you. After a few tries, we nailed it. The result was a crunchy, delicious, lower-calorie snack worth celebrating!
Ingredient Spotlight
When testing this recipe, we’ve found that our preferred choice is cremini mushrooms (also known as baby bellas or chestnut mushrooms). Their richer flavor adds a wonderful depth to the dish, enhancing the garlicky, cheesy coating. The firmer texture of these mushrooms also means they hold up beautifully in the oven, resulting in a crisper exterior and tender, flavorful interior.
However, white button mushrooms are a great alternative. They’re more than just a backup option; their milder flavor and wide availability make them a versatile choice for this recipe.
Erren’s Top Tips
- Cleaning the mushrooms: Only rinse mushrooms if they’re going into a salad or soup. If you’re pan-frying, frying, or coating them, just rub them down with a slightly damp paper towel or brush them clean with a pastry brush or toothbrush.
- Peeling a garlic clove: garlic is easier to peel if you loosen the skin first. To do so, place the side of a chef’s knife over a garlic clove. Press the knife down on the unpeeled clove with the heel of your hand. As we will mince the garlic anyway, you can flatten the clove a bit, making it easier to mince.
- How to choose Parmesan: avoid buying pre-grated cheese. Not only is it less fresh, but it also loses a lot of flavor during the shredding and storing process. Buy a solid block of Parmesan and grate only as much as you need.
Storage & Freezing Instructions ❄
Storing Leftovers:
- Cool the mushrooms to room temperature.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) until crispy.
Freezing:
- Pre-freeze mushrooms on a baking sheet until firm.
- Transfer to a freezer bag or container; freeze for up to 3 months.
- Reheat from frozen at 375°F (190°C) for 15 to 20 minutes until hot and crispy.
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Let’s Make Baked Breaded Garlic Mushrooms
Ingredients
- 1 cup plain breadcrumbs
- 3 tablespoons Parmesan cheese grated
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 3 cloves garlic minced
- 20 white button mushrooms cleaned
- ½ cup all-purpose flour
- more salt and pepper to season flour
- Cooking spray
Instructions
- Preheat oven to 400F/200C degrees. Line a baking sheet with non-stick foil and set aside.
- In a shallow dish combine the breadcrumbs, Parmesan cheese, paprika, salt, and black pepper.
- In a separate shallow bowl whisk the egg together with the minced garlic.
- In another dish, add the flour and season with salt & pepper to taste.
- Make sure the mushrooms are completely dry.
- Coat each mushroom with a light coating of flour.
- Dip each floured mushroom first in the egg mixture, then fully coat with the breadcrumb mixture and place on the prepared baking sheet.
- Repeat with remaining mushrooms.
- Lightly coat the breaded mushrooms with the cooking spray.
- Bake the mushrooms for 12-16 minutes or until golden brown. Serve warm with a dip of your choice.
Alex Price says
Thanks for this. Can I use garlic powder instead as I found lots of bits of Garlic in the left over egg. Thanks 🙏
Erren's Kitchen says
I don’t see why not Alex!
Michele Granados says
These are very good. My husband and I love mushrooms and these were delicious. Even my kids ate them.
Erren's Kitchen says
Did they?! That is awesome to hear Michele, Thank you so much!
HannahL says
The best garlic mushrooms I have ever had and made thanks to this recipe. I swapped out the normal breadcrumbs for wheat free as I’m allergic and oh my…I will be making these again for sure!
Thanks again Erren for this – its nice to have oven baked garlic mushrooms that have taste and aren’t too oily 🙂
Erren's Kitchen says
Your feedback made my day Hannah, Thank you!
Barbara Karr says
I love breaded mushrooms BUT I hate deep frying! What a marvelous alternative! I can now have these anytime I want. Thanks for the great recipe. Barb
Erren's Kitchen says
I hate frying too, I feel it can make things greasy, I had to find another way as I love these!
Mariam says
We thoroughly enjoyed this variation of mushrooms. I am trying to learn to enjoy mushrooms other than marinated. My husband enjoys them every way possible but generally they are too spongy for me. Your breaded, baked version was off the chart delicious! I used panko breadcrumbs as you suggested and followed the recipe except reducing it by 1/4. Thank you for adding the increase/decrease feature! They will be on our table again before weeks’ end.
Erren's Kitchen says
Hi Mariam, Your feedback is awesome and I’m so glad you enjoyed it!
Maryleekenney@gmail.com says
Fabulous! Ty!
Erren says
Wonderful To hear! 😊
Y says
These mushrooms were a favorite at dinner! I made them with goat’s cheese instead of parmesan, which was also very nice. To make it gluten-free I replaced breadcrumbs with crushed cornflakes, as we always do for breading.
I think the shortened version of the recipe at the end has a mistake in it: Don’t dip the mushrooms in flour again after dipping them in egg, just go straight to the breadcrumbs, as it says in the blog post.
Erren's Kitchen says
Hi, I’m so glad you enjoyed it, your recipe sounds good! Thanks for letting me know!
2pots2cook says
So in love with mushrooms….. you just made my day ! Thank you !
Amanda Wilson says
OMG!!!!!!!!!!!!!!!! These were soooooooooo good. I will DEFINITELY be making them again. Thanks for the recipe 🙂
Amanda Wilson says
OMG!!!!!!!!!!!!!!!! These were soooooooooo good. My daughters absolutely loved them. I will DEFINITELY be making them again. Thanks for the recipe 🙂
Erren says
So good to hear, Amanda! Thanks so much for the great feedback!