Breaded garlic mushrooms are a bit retro but I've revamped these tasty morsels with the addition of Parmesan cheese and they are so good!
They are really easy to make so 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 and garlicky on the inside.
These baked garlic mushrooms are such a treat! Whether you eat them for a starter, side dish or hot snack, they are packed full of of the flavours of garlic and tarragon.
Traditionally, these mushrooms were deep fried but there's no need to fry them when they can be baked with the same result.
The secret is to get the breading really crispy and dry before it goes on the mushrooms, so that it keeps it's crispness in the oven, even as the mushrooms are cooking and becoming tender.
- White mushrooms - 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.
- Panko breadcrumbs - panko is a light breadcrumb and is now available in most supermarkets.
- Garlic - fresh garlic cloves for the best flavour and the mushrooms need to be really garlicky!
- Parmesan cheese - using a strong, hard cheese like this gives a cheesy hit without the moisture level of other cheese so that the breadcrumbs stay crispy.
- Olive oil - just regular olive oil as it is for frying, not flavouring.
- Tarragon - dried tarragon really flavours the breadcrumbs and it goes so well with mushrooms.
- Turmeric powder - although it has a lovely deep earthy flavour I have used turmeric to give the baked mushrooms a really good golden colour that you would normally get with deep frying.
- Seasoning - freshly ground black pepper and flaked sea salt.
- Flour - Plain or all purpose for the breading process.
- Egg - for the breading.
💭 Top tip
- 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 180C/350F/160FAN/Gas4.
Heat the olive oil over a medium heat and fry the garlic for about a minute so that the flavours permeate the oil. Don't leave the garlic to brown or it will become bitter.
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 through the cooking time with a spatula, so that the breadcrumbs are evenly coloured.
Grate the Parmesan while the breadcrumbs cool for a few minutes.
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 first into the flour, then the egg, then panko and set on the baking sheet.
💭 Top tip
- It's easier if you use one hand for the flouring and panko stage and the other hand for dipping in the egg. This stops you from ending up from breading your own fingers!
⏲️ Baking time
Bake for 20 minutes until golden and crunchy on the outside.
💭 Top tip
- Spray with an oil spray such as Frylight before cooking for extra crispiness without adding many extra calories.
Serve baked mushrooms as a starter, hot from the oven with your favourite dip. They are also great with mayonnaise, crème fraîche, sour cream or a spicy tomato sauce.
They are also great as a side dish with steaks or part of a hot buffet.
- Vegan - just leave out the Parmesan or use a vegan version. Nutritional yeast is often used in place of Parmesan, but you may need to add a little extra salt.
- Panko - if you can't get hold of any it's very easy to make your own breadcrumbs at home. 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 180C/350F/160FAN/Gas4 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.
- Garlic - use granules or powder instead and just mix the oil and other ingredients together before baking as normal.
💭 Top tip
- Avoid using some types of ready made golden bread crumbs. Often they are too fine to give a good result.
- Spicy - if you love spice try adding half a teaspoon of cayenne pepper or chilli powder. Give it an Asian twist with ground coriander, paprika or cumin.
- Herbs - swap the tarragon for dried parsley, thyme, oregano, basil or savoury.
- Oven tray - preferably non stick or lined with baking parchment.
Store the baked breaded garlic mushrooms covered in the refrigerator for up to 3 days or freeze in containers for up to 3 months.
Panko is the name given to a Japanese style of breadcrumbs where crust less bread is cut into small, long pieces, rather than the round effect from blending bread in a food processor.
Do all the preparation for the mushrooms and then store for up to 2 days in the fridge before baking.
More panko recipes
Baked Breaded Garlic Mushrooms
- Non stick oven tray
- 3 cloves garlic finely chopped
- 200 g mushrooms about 20
- 3 tablespoon olive oil
- 70 g panko breadcrumbs
- 1 teaspoon tarragon dried
- 1 teaspoon turmeric optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 g flour
- 1 egg beaten
- 30 g Parmesan
- Preheat the oven to 180C/350F/160FAN/Gas4.
- 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.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended'
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.