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
Instructions
- Preheat oven to 200°C (390°F) and line a baking sheet.
- Wash and thoroughly dry the mushrooms.
- In a bowl, mix flour, salt, garlic granules, Italian herbs, and water until smooth to form a batter.
- Place fine breadcrumbs in a separate bowl.
- Dip each mushroom in the batter to coat fully, then roll in breadcrumbs.
- Arrange coated mushrooms on the baking sheet in a single layer.
- Bake for about 35 minutes, or until golden and crispy. Serve warm.
Notes
- Use panko for a lighter texture, or mix in crushed cornflakes for extra crunch.
- Add smoked paprika or chili powder to breadcrumbs for variation.
- Reheat in oven to maintain crispiness — avoid the microwave.
- Don’t freeze after baking; texture may become soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
