Breaded, deep-fried mushrooms are a tasty snack, appetizer or part of a meal, but if you are trying to cut down on fat content or don't have access to a deep fryer, this dish works just as well in the oven. It's all about the texture contrast from crunchy outside to tender inside, and with a standard oven and proven technique, you can re-create memorable breaded mushrooms every time.
Preheat your oven to 450 degrees Fahrenheit. Wipe off your mushrooms with a damp paper towel to clean off any dirt.
Crack one or two eggs into a bowl and beat them with a fork. Add bread crumbs to another bowl, or a large resealable bag, if you prefer. Season your bread crumbs with salt and pepper, garlic powder and Parmesan cheese for added flavor.
Dip the mushrooms into the beaten eggs until they are wet, and then roll them in the bread crumbs until they are completely coated and dry. Alternatively, add several mushrooms to the plastic bag after the egg coating and shake the bag until they are coated with bread crumbs.
Arrange the mushrooms on a baking sheet in a single layer, and place the baking sheet in the oven. Leave the mushrooms to bake for about 10 minutes, or until they are crispy on the outside, and then remove them from the oven and serve.
- Use Panko bread crumbs for added texture and crunch on your mushrooms.
- Serve the mushrooms with a ranch or marinara dipping sauce, or serve them alone.
- As an alternative, use portobello mushrooms and cut them into strips to bake as mock french fries.
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