These crispy garlic breaded mushrooms are a comforting treat to eat – every bite is scrumptious and bursting with flavor! This recipe is the perfect starter, snack or appetizer.
For more mushroom recipes, check out our layered Italian mushroom rice, mushroom poppers and easy cheesy mushroom flatbread.
There is something special about appetizers, don't you think?
I love appetizers – whether you are hosting parties or get-togethers or you want a complete meal – they are perfect!
Let us take this opportunity to celebrate appetizers… One of the best things about an appetizer is how it enhances any main dish…
This is where these breaded garlic mushrooms come in – they are so satisfying and perfect to serve with many dishes!
The other day I served these mushrooms bites with our jalapeño popper potato skins and easy Italian tomato spaghetti and it felt like a true feast!
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Why This Recipe Works
- Quick and easy to make – it only takes 10 minutes to prepare before baking these mushroom bites
- Handful of simple and affordable ingredients – with no preservatives, just real ingredients!
- No egg – you don’t need egg in the batter
- Comforting, satisfying and delicious – like any true appetizer should be!
- Air fryer friendly – you can bake these in an oven or air fryer - no deep frying necessary!
Ingredients you'll need
- Mushrooms – mushrooms are a source nutrients including fibre, antioxidants and protein. You can use either closed cup, button or chestnut mushrooms in this recipe.
- Salted butter – you can substitute with unsalted butter and add a pinch of salt if preferred.
- Oil – I recommend olive oil (preferably extra virgin olive oil as the healthiest option) however you can use any oil you prefer including avocado oil. I also recommend using an oil spray to spray a few squirts of oil onto each mushroom bite before cooking to help them become golden and crispy.
- Garlic cloves – these add a fresh garlic flavour and are added to the butter-oil mixture.
- Oregano – you can use dried oregano. I recommend oregano for its bold and earthy taste.
- Milk – for this recipe you can use either dairy (whole fat or 2%/semi-skimmed milk) or non-dairy milk, based on dietary preferences.
- All-purpose flour (plain flour) (or gluten free flour) – this is used with the milk as a ‘binder’ before coating the mushrooms with breadcrumbs.
- Breadcrumbs – you can use either golden or white breadcrumbs – golden breadcrumbs have added colour (paprika extract) which will give your mushrooms.
Variations and Substitutions
Mix and match according to your preferences:
- Dried herbs: replace oregano with other dried herbs including basil, marjoram or rosemary for a different taste
- Garlic powder: you can substitute ¼ teaspoon garlic powder for 2 cloves of garlic if preferred
- Mushrooms: substitute for cremini mushrooms if preferred – just note, these have a bolder mushroom flavour.
How to make Garlic Breaded Mushrooms
- Melt butter with olive oil in a pan. In a frying pan, add butter and olive oil and heat for a few seconds until the butter has melted.
- Make garlic mixture. Pour the melted butter-oil mixture in a bowl and add minced garlic and oregano, whisk until combined.
- Drizzle garlic butter mixture over prepared mushrooms. You can use a spatula to pour the entire mixture over the mushrooms.
- Gently mix the mushrooms to evenly coat the garlic mixture over each mushroom.
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- Coat mushrooms in flour. Take each mushroom dip into the bowl of flour to coat entirely.
- Dip mushrooms into milk. After coating in flour, dip the mushroom into the bowl of milk. Lift it gently and allow any excess milk to drip off.
- Coat mushroom in breadcrumbs. Coat the wet mushroom with breadcrumbs so entirely covered. Tip: you can either roll the mushroom in a plate of breadcrumbs or place on top of breadcrumbs and use a spoon to sprinkle and coat each mushroom. Repeat steps 5-7 for the remaining mushrooms and set aside.
- Bake mushrooms. Transfer breaded mushrooms onto the baking sheet. Place in rows, allowing space between each mushroom. Bake in preheated oven at 190°C/374°F for 20-25 minutes (or preheated air fryer at 180°C/356°F for 10-15 minutes), until golden and crisp. Serve immediately with sour cream dip.
Equipment
- To bake these mushrooms you will either need an oven or air fryer.
- Air fryer: I recommend using a wide air fryer with a tray including Ninja air fryer – this air fryer has variable fan speed and comes with a crisper basket and an air fry setting which is temperature controlled.
Expert Tips
- Mushrooms: make sure you rinse the mushrooms thoroughly with water to remove mud/dirt, then dry with a kitchen/paper towel. Different mushrooms vary in sizes (button mushrooms are smaller than closed cup). Chop each mushroom into either halves or quarters (depending on preferred size). Try to keep all mushrooms consistent in size – this will help them bake evenly.
- Use parchment paper/baking paper before cooking for best results: whether you are air frying or baking these mushroom bites, line the tray with parchment/baking paper, this helps the mushrooms cook evenly and minimises any mess.
- Place breadcrumbs in a bowl and coat the mushroom on a plate in stages: when coating the mushrooms with breadcrumbs you may notice that the liquid of the milk can stick onto the breadcrumbs. This can cause sogginess and require a lot more breadcrumbs to coat the mushrooms. Therefore, I recommend keeping all of your breadcrumbs in one bowl and only adding ¼ breadcrumbs onto the plate at a time whilst coating the mushrooms.
How to Serve These Mushroom Bites
These garlic breaded mushrooms are perfect to serve as appetizers for parties with our crispy jalapeño poppers!
You can also serve these bites as a side dish with our easy one-pot Italian ratatouille (or vegan ratatouille spaghetti) and a salad, like our zucchini tomato salad or our beet and pomegranate salad.
Recipe FAQs
These garlic breaded mushrooms are best served fresh but can be stored in an airtight container in the fridge for 1 day. To reheat, place on lined oven tray or air fryer and reheat for 5-10 minutes, or until crispy and warm/hot to touch.
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Garlic Breaded Mushrooms (No Egg)
Ingredients
- 200 g mushrooms (closed cup/button or chestnut mushrooms)
- 50 g salted butter
- 2 tablespoon olive oil
- 2 medium garlic cloves (minced)
- ¼ teaspoon dried oregano
Coating
- ½ cup milk (dairy or non-dairy)
- ½ cup plain flour (all-purpose flour)
- 1 cup breadcrumbs (you can use more if preferred)
Instructions
- In a frying pan, add butter and olive oil and heat for a few seconds until the butter has melted.
- Pour the melted butter-oil mixture in a bowl and add minced garlic and oregano, whisk until combined.
- Pour garlic butter mixture over prepared mushrooms.
- Gently and carefully mix the mushrooms to evenly coat the garlic mixture over each mushroom.
- Take each mushroom dip into the bowl of flour to coat entirely.
- After coating in flour, dip the mushroom into the bowl of milk, lift it gently and allow any excess milk to drip off.
- Coat the wet mushroom with breadcrumbs so entirely covered (you can either roll the mushroom in a plate of breadcrumbs or place on top of breadcrumbs and use a spoon to sprinkle and coat each mushroom).
- Repeat steps 5-7 for the remaining mushrooms and set aside.
- Transfer breaded mushrooms onto the baking sheet (in rows, allowing space between each mushroom) and bake at 190°C/374°F in preheated oven for 20-25 minutes (or preheated air fryer 180°C/356°F for 10-15 minutes), until golden and crisp. Serve immediately with sour cream dip.
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