Deliciously crispy on the outside and juicy on the inside these Breaded Garlic Mushrooms are the perfect snack or appetizer. So easy to make, this is a restaurant-quality dish that will keep you coming back for more!
I can’t tell you how much I love breaded mushrooms. If you’ve been reading this blog for a while you’ll know that I love mushrooms. I can never get enough of them, whether I’m making my Portabello Mushroom Sandwiches or my Mushroom and Brie Croissant Sandwich, mushrooms are always on the menu!
Breaded garlic mushrooms have always been one of my favourite starters to order in a restaurant. There’s just something about biting through that crispy shell and that juicy garlic mushroom melting in your mouth, heaven! Served with a garlic and chive mayo dip? I mean I may just pass out!
I’m going to show you how to make the best, crispiest and tastiest breaded garlic mushrooms. And I’m going to share with you my favourite dip to go with them. Are you in? Thought so! Let’s get stuck in!
Why This Recipe Works
- The herbs and garlic in the bread mixture are delicious!
- Dipping the mushrooms in flour and egg before you coat them will give you the crispiest breaded mushrooms.
- My favourite dip – garlicky, delicious and addictive!
- These breaded mushrooms are the perfect snack, appetizer or starter!
What You’ll Need
This is a very simple recipe made with just a few simple ingredients.
How To Make Breaded Garlic Mushrooms
This is just a quick visual guide, please see the recipe card below for the full ingredient list and detailed instructions.
- Add the flour, bread crumbs and eggs to three separate bowls. Whisk the eggs, and mix the dried parsley and garlic granules into the breadcrumbs.
- Dip one mushroom into the flour.
- Then dip it into the whisked egg.
- Finally, dip the mushroom into the breadcrumbs. Repeat with all the mushrooms then fry.
Recipe Notes And Substitutions
- Mushrooms – I use chestnut/brown mushrooms as they have more flavour than white button mushrooms but you can absolutely make this with white mushrooms if you wish.
- Breadcrumbs – Store-bought dried, fine breadcrumbs are perfect for this recipe. You can use your own homemade breadcrumbs if you want. If I was using my own breadcrumbs I would make sure the bread was more on the stale side. I have made these with panko breadcrumbs, and while the results were good they were nowhere near as good as the fine breadcrumbs.
- Herbs/spices – Dried herbs achieve the best results for making these breaded mushrooms. As did the garlic powder. Fresh garlic tends to burn quite quickly which doesn’t give the best result.
- Deep Frying – I rarely use my deep fat fryer, I usually only use it to make these mushrooms. Why deep fry these mushrooms? Deep frying these mushrooms will give you the very best results. I have tried baking these and while they are nice they are not as good as when fried. Heck, if you’re gonna have a treat, have a treat!
Tips For Making The Best Breaded Garlic Mushrooms
- Choose mushrooms of a similar size – to make sure your mushrooms cook evenly and at the same time.
- Deep fry for best results – of course, you can shallow fry these or bake them if you want. But, if you want the best crispiest breaded mushrooms then I recommend you deep fry them. Just do it!
- Use dried, fine breadcrumbs – for the very best results. Panko just doesn’t cut it here I’m afraid, yes I’ve seen other recipes use panko too, trust me, use the cheap store-bought breadcrumbs.
- Oil for deep frying – sunflower oil is my oil of choice for any deep frying. You can use whatever oil you like though.
- Fry in batches – I fry these in batches of 5, it really depends on how big your deep fat fryer is though. Mine is small, so I do 5 at a time. The trick is to not overcrowd the basket. Too many mushrooms in the basket will give you soggy mushrooms.
FAQs About This Recipe
Can you freeze breaded mushrooms? These breaded mushrooms are best made fresh and eaten warm. However, they can be frozen if you need to. Mushrooms need to be cooked before freezing. So if you need to freeze these I would cook them first. Leave them to cool, then place on a tray and put the tray in the freezer for a couple of hours. Then transfer to a freezer bag or container. They will keep for up to 3 months. I would cook them from frozen. Please note that they will take longer to cook and there may be a change in consistency due to freezing.
Can I make these breaded mushroom ahead of time? Yes, you can. I would prepare them the day before and keep them in the fridge, covered, and then cook them. I wouldn’t make them ahead any longer than a day, because of the egg.
How To Serve Breaded Mushrooms
We love these with my favourite garlic and chive mayo. It’s so easy to make and goes perfectly with these mushrooms. If you don’t fancy all that garlic then a sour cream dip works really well too. I usually serve these as a snack but they are really great as an appetizer or starter too.
More Tasty Appetizer Recipes
One of the most popular appetizers on this blog are my Vegetarian Sausage Rolls, also great for parties! If you fancy something different then my Halloumi Fries are a delicious snack or appetizer. And if you prefer your mushrooms stuffed then these Stuffed Mini Portobello Mushrooms are for you, and one of my favourites too!
Have you made this Crispy Breaded Garlic Mushroom Recipe? Rate it and leave me a comment below to let me know what you think!
Crispy Breaded Garlic Mushrooms
- 420 g /20 mushrooms wiped clean, any scrappy ends of the stem removed.
- 75 g /1 cup plain/all-purpose flour
- 2 large eggs
- 100 g / 1 ¼ cup fine dried breadcrumbs
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp fine sea salt + more for serving
- ¼ tsp cracked black pepper
- Oil for frying
Garlic and Chive Mayo
- 1 cup mayo
- 1 clove of garlic minced
- ½ tbsp finely chopped chives + more for serving (optional)
Make the garlic and chive dip
- Add the mayonnaise to a bowl. Stir in the garlic and the chopped chives.Leave in the fridge until you are ready to use it.
Make the breaded mushrooms
- Clean the mushrooms by using a vegetable brush or kitchen paper. Do not wash the mushrooms.Turn on the deep fat fryer to high.
- Place the flour in a small bowl.Whisk the eggs together in another small bowl.Place the breadcrumbs in another bowl and add ½ a teaspoon of garlic powder, ½ a teaspoon of dried parsley, ½ a teaspoon of fine sea salt and ¼ teaspoon of cracked black pepper. Use a fork to mix it all together.
- Start by dipping one mushroom in the flour, then dip it in the whisked egg. Finally, dip the mushroom in the breadcrumbs. Making sure the mushroom is completely covered in breadcrumbs.Place the mushroom on a plate then repeat with the rest of the mushrooms.
- Once the deep fat fryer is at the right temperature add 5 mushrooms to the basket then drop the basket into the fryer.Cook for 3 minutes or until the mushrooms are golden brown. Once cooked carefully transfer the mushrooms to a large plate lined with kitchen paper.Repeat until you have cooked all the mushrooms. Leave to cool slightly before serving with the garlic and chive mayo.
- Mushrooms - I use chestnut/brown mushrooms as they have more flavour than white button mushrooms but you can make this with white button mushrooms if you wish. Just make sure the mushrooms are of a similar size.
- Breadcrumbs - Store-bought dried, fine breadcrumbs are perfect for this recipe. You can use your own homemade breadcrumbs if you want. If I was using my own breadcrumbs I would make sure the bread was on the stale side. I have made these with panko breadcrumbs and while the results were good they were nowhere near as good as the fine breadcrumbs.
- Herbs/spices - Dried herbs achieve the best results for making these breaded mushrooms. As did the garlic granules. Fresh garlic tends to burn quite quickly which doesn't give the best result.
- Deep Frying - Deep frying these mushrooms will give you the very best results. I have tried baking these and while they are nice they are not as good as when fried.
- Nutritional Information - is approximate and is calculated using an online nutritional tool. It is based on a serving of 4 mushrooms per person and does not include the mayo dip.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.