Crispy Appetizer Recipe: Breaded Cremini Mushrooms

In our experience, mushrooms tend to be a pretty polarizing ingredient; people either love them and can’t get enough, or hate them with a passion and won’t go near them. We used to be a part of the latter group, but these yummy breaded mushrooms changed the game for us…they’re just so good!

This recipe is an absolutely delicious appetizer that is a great way to jumpstart any meal or cocktail party. The breading is perfectly seasoned and crispy, and the ‘shrooms are cooked juuust right and taste scrumptious! Appetizers are a great way to try out new recipes and this one really doesn’t disappoint. We promise. If you’re on the fence about mushrooms, give this dish a shot and see if you don’t change your tune!

Crispy Appetizer Recipe: Breaded Cremini Mushrooms

Breaded Mushrooms

Serves 2-4

Ingredients

  • 10 oz. cremini mushrooms, rinsed clean and patted dry, stems trimmed
  • 2 cups fine breadcrumbs
  • 1 1/3 cups all-purpose flour
  • 2-3 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • kosher salt and freshly ground pepper, to taste
  • vegetable oil, for frying

Directions

  1. Create an assembly line by placing flour in a shallow container, beaten eggs in a second container and breadcrumbs in a third.
  2. Use a whisk or fork to mix garlic powder, onion powder, thyme, salt and pepper into breadcrumbs, making sure they’re thoroughly mixed.
  3. Pour 2-3 inches of vegetable into a large, heavy-bottomed skillet or Dutch oven and heat to 350º F.
    Note: oil is ready when you sprinkle a few drops of water into oil and it sizzles when it touches the surface.
  4. Take each mushroom and dredge completely in flour. Shake off excess, then dip in eggs. Again, shake off excess, then roll in breadcrumbs, pressing firmly to make sure they adhere.
  5. Working in batches, slowly lower mushrooms into oil and cook for 7-10 minutes, flipping in the middle, or until golden brown on top and bottom.
  6. Use a slotted spoon to remove mushrooms to a paper towel-lined plate to drain.
  7. Continue with remaining mushrooms and serve immediately.

Recipe adapted from Center Cut Cook