These crispy garlic mushroom bites are everything. Think juicy, tender mushrooms coated in a golden, crunchy breadcrumb crust—served hot with a cool, herby vegan dip. I offer you this recipe in exchange for a simple “Yum” 😋
🛒 INGREDIENTS
For the Mushroom Bites:
- 500g button mushrooms (cleaned, stems trimmed)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper to taste
- 1 cup plant-based milk (almond or soy)
- 1½ cups breadcrumbs (panko for extra crunch)
- 2 tbsp chopped fresh parsley
- Oil for frying (or cooking spray for baking/air frying)
For the Herby Vegan Dip:
- ½ cup vegan mayo
- 1 tbsp fresh lemon juice
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 small garlic clove (minced)
- Salt & pepper to taste
👩🍳 INSTRUCTIONS
- Prep the coating:
In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
In a second bowl, pour plant-based milk.
In a third bowl, combine breadcrumbs and chopped parsley. - Coat the mushrooms:
Dip each mushroom into the flour mixture, then into the milk, and finally coat well in breadcrumbs. For extra crispiness, repeat the milk and breadcrumb step once more. - Cook:
- Fry: Heat oil to medium and fry 2–3 minutes until golden brown.
- Bake: Place on lined tray, spray lightly with oil, bake at 200°C (400°F) for 20–25 minutes.
- Air Fry: 190°C (375°F) for 12–15 minutes, shaking halfway.
- Make the dip:
Mix all dip ingredients in a small bowl. Chill until ready to serve. - Serve hot with the cool herby dip on the side.
💡 TIPS
- Pat mushrooms completely dry before coating to help the crust stick.
- Add chili flakes or cayenne for a spicy kick.
- Use panko breadcrumbs for maximum crunch.
- Serve immediately for the crispiest texture.
- These also make an amazing party appetizer or game-day snack!