Ingredients
Scale
- 1 pound cremini mushrooms, halved or quartered if large
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk or buttermilk
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper.
- Step 3: In another shallow dish, pour the milk or buttermilk. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese.
- Step 4: Dip each mushroom first in the flour mixture, then in the milk, and finally in the panko mixture, ensuring they are fully coated.
- Step 5: Arrange the coated mushrooms in a single layer on the prepared baking sheet. Drizzle with olive oil.
- Step 6: Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through. Serve immediately.
Notes
- Store leftover mushrooms in an airtight container in the refrigerator for up to 2 days, though they are best enjoyed fresh.
- For the crispiest reheat, spread the mushrooms on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until warmed through.
- Serve these savory mushrooms as a delicious appetizer with a creamy dipping sauce like aioli or ranch.
- To prevent soggy mushrooms, ensure they're well-coated in each layer and don't overcrowd the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American