Baked Breaded Mushrooms

Recipe: Baked Breaded Mushrooms

Baked Breaded Mushrooms are simply a healthier version of the traditional recipe. Generally, breaded mushrooms served as a starter option are deep fried. Also, they are first coated in egg and then breadcrumbs. My version of breaded mushrooms are not only baked but also has no eggs. The first coating is in a flour slurry. So go ahead and indulge in these crunchy. delicious and easy to make starter dish. Pssst, don’t tell anyone but I can easily make a meal out of these mushrooms! Love them so much.

For the month of October, the theme is Healthy Baked Dishes hosted by moi!  I decided to redo an old recipe for this theme as the photos required serious updating. My previous photos were shot in bad light which made the baked bread mushrooms not too appetizing. Hopefully, this time round the photos are better.

My Partner

My partner for this theme is Archana. She blogs at The Mad Scientists Kitchen. She gave me milk and onion as my secret ingredients. In return I gave her mushrooms and wheat flour. She included those two ingredients to prepare a crustless quiche. Check out her loaded with veggies quiche recipe. I love quiche and without the crust so much more healthier. How do you prefer your quiche?

Ingredients Required For Baked Breaded Mushrooms

Mushrooms

I prefer using button mushrooms for this recipe. I usually wipe them clean with a damp kitchen towel. Washing them makes them soggy. And also that way the exterior surface of the mushrooms are dry and not wet. This allows the slurry to coat well and not get watery. If the mushrooms are big, simply cut them into halves or quarters. Just trim the stems, don’t remove them. I used one punnet of button mushrooms which weight wise is around 227g.

Flours

Can use wheat flour, all purpose flour, rice flour, chickpea flour, etc. I have used a combination of all purpose and rice flour. Rice flour becomes crispy on baking. We will be making the flour slurry. Also need some dry flour for the first coating. For that I used all purpose flour. A bit of the slurry may be left. Use it up in your dough for parathas or for pancakes.

Breadcrumbs

Homemade or ready made. If you want to make them at home, simply allow 3-4 stale bread slices to bake at 150°C for 25-30 minutes. It becomes dry and crispy. Process the toasted bread in a food processor to a fine consistency. Can use white or brown bread. I had some readymade breadcrumbs so opted to use that up. Generally, I make it at home with brown bread.

Onion Powder

Add according to your taste. Be careful as the powdered version taste is much more sharper than fresh onions.

Garlic Powder

Add according to your taste. Again be careful not to add too much.

Mixed Herbs | Parsley

Use any herbs of your choice. Must be dried ones. Rosemary, thyme, sage, chives, parsley go well with mushrooms. Or simply use mixed dried herbs. I added both mixed dried herbs and parsley.

Salt

We will be adding some salt to the breadcrumb mixture and some to the slurry. Use any salt of your choice.

Paprika

Add some for flavour. I used smoked paprika. Can also add a bit of cayenne pepper or red chilli powder.

Black Pepper Powder

Add some for flavour.

Milk

To make the slurry. Can replace it with water. I feel adding  milk helps to make the mushrooms more crispier. For vegan version omit milk.

Water | Stock

Optional. Use water or veg stock  instead of milk for a vegan version.

Oil

Can spray  some on the coated mushrooms before baking. This will make the baked breaded mushrooms appear more brown. I opted not to use any.

What To Serve The Baked Breaded Mushrooms With?

How about fresh garlic and chive mayonnaise. Add little minced garlic and finely chopped chives to mayonnaise.

Serve them with tartar sauce.

Sometimes I like to serve them with tomato onion chutney.

Or go for garlic & tomato chutney.