Crispy Baked Mushrooms with Panko Crumbs

Golden, crunchy panko-coated mushrooms baked to perfection, delivering an irresistible contrast of crispy exterior and juicy, tender interior. This healthier twist on fried mushrooms bursts with savory garlic-Parmesan flavor, making them an addictive appetizer, side dish, or snack that’s simple yet restaurant-quality delicious.

Why You’ll Love This Recipe:

You’ll adore this recipe because it captures all the crave-worthy crunch of classic fried mushrooms without the hassle or extra calories of deep-frying. The panko breadcrumbs create an ultra-light, shatteringly crisp coating that stays golden and never soggy, while baking locks in the mushrooms’ natural juiciness and earthy umami.

Infused with garlic, Parmesan, and herbs, every bite is packed with bold, comforting flavors that feel indulgent yet light. It’s quick to prep, uses everyday pantry staples, and works beautifully as a party appetizer, game-day nibble, veggie side, or even a fun vegetarian main paired with dipping sauces. Mushroom lovers will rave—it’s addictive, crowd-pleasing, and surprisingly guilt-free!

Yield: 4 servings

Crispy Baked Mushrooms with Panko Crumbs

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Crispy panko-crusted baked mushrooms—golden, garlicky, juicy bites perfect as a healthy appetizer or side.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 1 lb (450g) fresh button or cremini mushrooms, cleaned and stems trimmed
• 1 large egg (or 2 egg whites for lighter coating)
• 1 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for color and mild smokiness)
• Olive oil spray (or cooking spray)
• Optional: fresh parsley for garnish

Instructions

1. Get everything ready and preheat — Fire up your oven to 425°F (220°C) and line a baking sheet with parchment paper (or place a wire rack on it for ultimate crispiness). This high heat is your secret to golden perfection!
2. Clean those beauties — Gently wipe each mushroom with a damp paper towel to remove dirt—never rinse under water, as they'll soak it up like sponges and turn soggy. Trim any tough stem ends.
3. Set up your breading station — Grab three shallow bowls: one with the beaten egg (whisk it well), one with flour (optional for extra adhesion—about 1/4 cup), and one with the panko mixed with Parmesan, garlic powder, salt, pepper, and paprika. Stir that cheesy panko mix—it smells amazing already!
4. Coat 'em right — Dip each mushroom first in flour (shake off excess), then egg (let extra drip off), and finally roll generously in the panko mixture. Press lightly so the crumbs stick well—every nook deserves that crunch!
5. Arrange like a pro — Place coated mushrooms on your prepared sheet in a single layer, not touching. This gives them room to crisp up evenly—no steaming allowed!
6. Spritz for magic — Lightly spray the tops with olive oil spray. This little step turns good into great by helping the panko turn gorgeously golden and extra crispy.
7. Into the oven they go — Bake for 15-20 minutes, flipping halfway through with tongs. Watch for that beautiful golden-brown color—pull them when the coating is crisp and edges are bubbling slightly.
8. Rest and admire — Let them cool on the rack for 3-5 minutes. This quick rest keeps the crunch intact while the insides stay juicy and hot.
9. Garnish and serve — Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm with your favorite dip—garlic aioli, ranch, marinara, or spicy mayo are all winners!
10. Dig in and enjoy — Grab one while hot—the contrast of shatteringly crisp outside and tender, flavorful mushroom inside is pure bliss. Share if you can... but no judgment if you don't!

Notes

These are best enjoyed fresh from the oven for peak crispiness. If making ahead, bread them and refrigerate up to a few hours before baking. Always adjust seasoning to taste—mushrooms love bold flavors!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 394Total Fat 11gSaturated Fat 4gUnsaturated Fat 6gCholesterol 64mgSodium 1137mgCarbohydrates 55gFiber 4gSugar 6gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• For maximum crispiness, toast the panko lightly in a dry pan before coating—this pre-crisps it so it browns beautifully in the oven without extra oil.
• Pat mushrooms dry thoroughly after cleaning (use a damp paper towel, never soak) to prevent sogginess and help the coating stick.
• Spray the coated mushrooms generously with oil before baking—this mimics frying for that golden crunch.
• Use a wire rack on the baking sheet for air circulation all around—no soggy bottoms!
• Don’t overcrowd the pan; give them space to crisp up evenly.
• For extra flavor adhesion, let the breaded mushrooms rest 5-10 minutes before baking.
• Test one mushroom first to check doneness—overbaking can make them rubbery.

Ingredients Notes:

• Button or cremini mushrooms — These are ideal for their firm texture and mild flavor that pairs perfectly with the crispy coating; avoid large portobellos unless slicing them, as whole ones can release too much moisture. Fresh is key—look for firm, unblemished caps.
• Panko breadcrumbs — Japanese-style panko gives the lightest, crispiest results compared to regular breadcrumbs; plain or Italian-seasoned both work, but plain lets you control the seasoning.
• Parmesan cheese — Grated fresh adds nutty, salty depth and helps bind the coating; Pecorino Romano works as a sharper substitute.
• Egg — Acts as the “glue” for the breading; use a whole egg or just whites for lighter results.
• Garlic powder — Provides even, subtle garlic flavor without burning; fresh minced garlic can be added to the panko for bolder taste.
• Olive oil spray — Essential for that fried-like crisp without excess oil; avocado or vegetable oil spray works too.

Variations and Substitutions:

• Gluten-free — Swap panko for gluten-free panko or crushed rice cereal, and use GF flour if dredging.
• Vegan — Replace egg with aquafaba, plant-based milk + cornstarch batter, or flax egg; use nutritional yeast or vegan Parmesan alternative in the coating.
• Spicy kick — Add cayenne, smoked paprika, or chili flakes to the panko for heat.
• Herb-forward — Mix in fresh thyme, rosemary, oregano, or Italian seasoning to the breadcrumbs.
• Cheesy upgrade — Stir in extra cheddar or mozzarella to the panko mix.
• Stuffed version — Hollow larger mushrooms, fill with cream cheese-herb mix, then crumb and bake.
• Different mushrooms — Try shiitake slices or oyster mushrooms for varied texture and earthier taste.
• No cheese — Skip Parmesan and boost seasoning with onion powder, salt, and herbs for a dairy-free base.

Storage Options:

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8-10 minutes to restore crispiness (microwave makes them soggy). They don’t freeze well due to moisture release upon thawing.

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