Crispy Garlic Mushroom Bites
I love these crispy garlic mushroom bites because they’re a perfect bite-sized snack or appetizer that combines crunchy, flavorful coating with juicy mushrooms inside. Whether fried, baked, or air-fried, they come out golden and irresistible every time.
Ingredients
- 8 oz whole button or cremini mushrooms cleaned and dried
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika optional
- 1/4 tsp black pepper
- Salt to taste
- Oil for frying or spray for baking/air-frying
- For Garlic Butter optional:
- 2 tbsp butter melted
- 1 clove garlic finely minced
- 1 tbsp chopped parsley
Instructions
Prep mushrooms: Optionally remove stems but keep mushrooms whole. Pat dry thoroughly.
Set up coating stations:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, black pepper, and salt
Coat mushrooms: Dredge each mushroom in flour, dip into beaten eggs, then coat with seasoned panko. Press crumbs gently to adhere.
Cook mushrooms:
- Frying: Heat oil to 350°F (175°C). Fry mushrooms in batches for 2–3 minutes until golden. Drain on paper towels.
- Oven: Preheat to 400°F (200°C). Arrange mushrooms on greased baking sheet, spray with oil. Bake 20–25 minutes, flipping halfway.
- Air fryer: Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through.
Prepare garlic butter (optional): Mix melted butter, garlic, and parsley. Drizzle over hot mushrooms or serve on the side.
Serve: Enjoy immediately with ranch, garlic aioli, spicy mayo, or marinara sauce.
Notes
- For gluten-free: Use gluten-free flour and panko.
- For a spicy kick: Add cayenne pepper or chili powder to panko mix.
- Cheese lovers: Add grated Parmesan to the breadcrumb mix.
- Storage: Keep leftovers in an airtight container in the fridge up to 2 days. Reheat in oven or air fryer to maintain crispiness.
- Vegan option: Substitute eggs with flax or chia egg and use plant-based butter and vegan panko.