Garlic Breaded Mushrooms (No Egg)
These crispy garlic breaded mushrooms are a comforting treat to eat – every bite is scrumptious and bursting with flavor!
Servings: 20 mushrooms
Calories: 69kcal
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.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 59mg | Potassium: 57mg | Fiber: 0.4g | Vitamin A: 73IU | Vitamin C: 0.3mg | Calcium: 20mg | Folate: 13µg | Iron: 0.5mg | Zinc: 0.2mg