Garlic Mushrooms in a Parmesan Panko Crust
Garlic mushrooms are a bit retro but I've revamped these tasty morsels and they are so good! These are really easy to make and the kids can help with the breading too. Baked rather than fried, these garlic mushrooms are still super crispy on the outside and meltingly tender on the inside.
As you will be adding so much flavour to the mushrooms there is no need to buy anything other than a standard white mushroom. The main thing is to pick mushrooms of a similar size for baking them. I normally buy chestnut mushrooms, as they have more flavour, but the choice is yours.
I have a love of anything coated in panko breadcrumbs, but if you can't get hold of any it's very easy to make at home. How do you make panko? Use any white bread but cut off the crusts if they are really hard. Pulse in a food processor until you have large crumbs. Spread on a baking sheet in a thin layer and bake at 180 C for about 15 minutes, turning over half way. When they are crispy and dry leave to cool then pack in an airtight container or freeze.
To flavour the panko you will also need garlic, olive oil, dried tarragon, salt and pepper, turmeric and Parmesan. If you want to make this dish vegan simply leave out the Parmesan. If you want to reduce the fat use some garlic granules or powder instead. Don't be tempted to just add raw garlic as it will be bitter. Other herbs that work well are parsley, thyme, basil or oregano. You will also need egg and flour for the breading process.
Wipe the mushrooms with kitchen paper or a small brush to get rid on any dirt. Don't be tempted to wash the mushrooms as they act like little sponges and they won't be crispy when baked.
Preheat the oven to 180 C, Gas Mark 5.
Heat the olive oil over a medium heat and fry the garlic for about a minute so that the flavours permeate the oil.
Using a non stick baking sheet mix the panko, turmeric, tarragon, seasoning and garlic and oil together.
Spread out and bake for about 10 minutes until golden, turning halfway with a spatula.
Add the Parmesan to the panko and mix well then transfer to a shallow bowl ready for the breading. Keep the baking tray handy for baking the mushrooms.
Put the flour and egg into shallow bowls.
Dip each mushroom into the flour, then the egg, then panko and set on the baking sheet.
Bake for 20 minutes until golden and crunchy.
How to serve Baked Garlic Mushrooms
You can serve these mushrooms as a starter, hot from the oven with your favourite dip. They are great with mayonnaise, creme fraiche or a spicy tomato sauce.
They are also great as a side dish with steaks or part of a hot buffet because they can easily be made hours in advance and cooked at the last minute.
Sauces to try with the mushrooms
Other Panko Recipes
Baked Garlic Mushrooms with a Parmesan Panko Crust
- 3 cloves garlic finely chopped
- 200 g mushrooms about 20
- 3 tbsp olive oil
- 70 g panko breadcrumbs
- 1 tsp tarragon dried
- 1 tsp turmeric optional
- ½ tsp salt
- ½ tsp pepper
- 50 g flour
- 1 egg beaten
- Preheat the oven to 180 C, Gas Mark 5.
- Heat the olive oil over a medium heat and fry the garlic for about a minute.
- Using a non stick baking sheet mix the panko, turmeric, tarragon, seasoning and garlic and oil together. Spread out and bake for about 10 minutes until golden, turning halfway.
- Add the Parmesan to the panko and mix well then transfer to a shallow bowl.
- Put the flour and egg into shallow bowls.
- Dip each mushroom into the flour then the egg then panko and set on the baking sheet.
- Bake for 20 minutes.
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