Description
These crispy breaded mushrooms are the perfect appetizer or snack. Coated in seasoned breadcrumbs and fried to a golden, crispy perfection, they offer a savory bite with every crunch.
Ingredients
Scale
- 1 pound large button mushrooms, cleaned and stems removed
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Preheat the oil in a deep skillet or fryer to 350°F (175°C).
- In a shallow bowl, combine flour with salt, pepper, garlic powder, onion powder, and paprika.
- In another shallow bowl, beat the eggs.
- In a third bowl, place the breadcrumbs.
- Dip each mushroom cap into the flour mixture, coating it lightly, then dip it into the egg wash, and finally into the breadcrumbs, pressing gently to coat well.
- Carefully lower the breaded mushrooms into the hot oil, frying in batches to avoid overcrowding.
- Fry the mushrooms for 3–4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- For a spicier kick, add cayenne pepper or chili flakes to the breadcrumbs.
- These mushrooms can be baked at 400°F (200°C) for about 15–20 minutes for a lighter option.
- For extra flavor, use seasoned breadcrumbs or add grated Parmesan to the breadcrumb mix.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5 mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg