Name: Crispy Breaded Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 300 g button mushrooms (white or chestnut); ½ cup plain flour; ½ tsp salt; ½ tsp dried garlic granules; 1 tsp dried Italian herbs; ½ cup water; ¾ cup fine breadcrumbs

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These crispy breaded mushrooms are perfectly crunchy on the outside and juicy on the inside, and I honestly find them completely addictive. I love how simple they are to make while still feeling like a special appetizer or snack. Every bite has that satisfying crunch followed by soft, flavorful mushroom, which makes this recipe a real favorite in my kitchen. Crispy Breaded Mushrooms

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients but delivers amazing flavor. The combination of dried herbs and garlic powder gives the coating a rich, savory taste without overpowering the mushrooms. I also like how the batter and fine breadcrumbs create an extra crispy shell that bakes beautifully in the oven. For me, these mushrooms work perfectly as a snack, appetizer, or even a starter for a casual meal.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

300 g button mushrooms (white button or chestnut brown mushrooms both work well)
½ cup plain flour
½ tsp salt
½ tsp dried garlic granules
1 tsp dried Italian herbs
½ cup water
¾ cup fine breadcrumbs

Directions

I start by washing the mushrooms and drying them very well so the coating sticks properly. In a bowl, I mix the flour, salt, dried garlic granules, dried Italian herbs, and water until I get a smooth batter. In a separate bowl, I add the fine breadcrumbs.

I dip each mushroom into the batter, making sure it is fully coated, and then roll it in the breadcrumbs. Once coated, I place the mushrooms on a baking sheet. I bake them in a preheated oven at 200°C for about 35 minutes, until they turn golden and crispy.

Servings And Timing

I usually make this recipe for 4 servings.

Prep time is about 15 minutes.
Cook time is around 35 minutes.
Total time comes to approximately 50 minutes.

Variations

I sometimes add smoked paprika or chili powder to the breadcrumb mixture when I want a smoky or spicy twist. For extra crunch, I like mixing a small amount of crushed cornflakes into the breadcrumbs. When I feel like experimenting, I also try different dried herbs such as thyme or oregano for a slightly different flavor profile.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the mushrooms back in the oven at 180°C for about 10 minutes to bring back the crispiness. I avoid using the microwave because it makes them soft instead of crispy.

FAQs

Can I use panko breadcrumbs instead of fine breadcrumbs?

I can use panko breadcrumbs, but I find that fine breadcrumbs give a crispier and more even coating.

Can I fry these mushrooms instead of baking them?

I can fry them, but I prefer baking because it is less messy and still gives a great crunch.

What type of mushrooms work best?

I like using white button or chestnut brown mushrooms because they hold their shape well and cook evenly.

Can I make the batter thicker?

I can make the batter slightly thicker by reducing the water a little, which results in a thicker coating.

Are these mushrooms freezer-friendly?

I don’t recommend freezing them after baking, as they tend to lose their texture once reheated.

Conclusion

I truly enjoy making these crispy breaded mushrooms whenever I want an easy and satisfying snack or appetizer. They are simple, flavorful, and always disappear quickly once they come out of the oven. This recipe has become a go-to for me whenever I crave something crispy and comforting without too much effort.