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.
Grace says
Made this with my dad for a starter to our dinner this evening! everyone loved it except my little sister who doesn’t like mushrooms, and we made her just some breadcrumbs with egg and garlic that she adored. great recipe, really delicious!! if you use bigger mushrooms you can cut them into quarters.
Erren Hart says
Thank you for trying our breaded mushrooms recipe, Grace! We’re so happy to hear that everyone enjoyed it and you found a way to make the recipe even work for your sister! 🙂 Thanks again for trying it, and we hope you’ll cook with us again soon.
Crystal says
Love this recipe!!! Thank you so much for posting this!!!
Erren's Kitchen says
I’m so glad you liked it Crystal 🙂
Pam says
I took the stalks out and filled the mushrooms holes some with pate & some with soft cheese then breaded & baked . Serve with home made garlic & herb dip
Erren's Kitchen says
Wow, that sounds delicious, I’m so glad you like the recipe 🙂
Kalli Harmon says
So delicious! I didn’t have the perfect ingredients so I made do with what I had! I had mushrooms slices instead of whole, and i used panko bread crumbs. So crunchy and delicious, and I don’t feel bloated after eating them! Would recommend!
Erren's Kitchen says
Thank you so much Kalli, I’m glad you liked the recipe 🙂
Gloria says
Can you use an air fryer instead of the oven?
Erren's Kitchen says
Hi Gloria, I haven’t tried them in the air fryer, I can’t see why not. I would make sure they are evenly spaced so they don’t stick to each other. I’m not sure about cooking time though, so you might have to keep an eye on them while they’re in there. I’m sorry I can’t be of any more help 🙂
brian povh says
this seems amazing, i have 2 fat mushrooms beside me and this reci-pe will easily happen
Erren's Kitchen says
Enjoy Brian 🙂
Jonathan Williams says
I just tried this by slicing the mushrooms and frying them. Oh my goodness were they good. I forgot the parmesan, but added some red pepper flakes and onion powder. I also used garlic powder to the egg wash instead of fresh.
Erren's Kitchen says
That sounds delicious, I’m glad you liked it 🙂
Christel Vosloo says
Easy and so delicious.
Erren's Kitchen says
Thank you, I’m so pleased you think so 🙂
OgeSmiles says
I made them…yumm yumm delicious. I would try the recipe again with low carb modification.
Thank you for sharing
Erren's Kitchen says
I’m pleased you liked it 🙂
Deborah says
These were absolutely delicious!!! I used panko crumbs and forgot to spray with oil and they still turned golden brown and we’re so yummy. Thanks for the great recipe.
Erren's Kitchen says
I’m so pleased you enjoyed them, good to know it still works when you forget to spray 😉
Orla Doyle says
Hi this recipe looks soo good ! Just wondering, could I make these a day in advance and put them in the fridge overnight or will I freeze them thanks xx
Erren Hart says
To make them ahead, I would bread them and store them in the fridge and then bake when ready.