Parmesan-Crusted Fried Button Mushrooms
Crispy Parmesan-coated button mushrooms fried to golden perfection, perfect for snacking or serving as a crowd-pleasing appetizer.
Ingredients
- 250 g fresh button mushrooms cleaned
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 2 large eggs beaten
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Mushrooms: Clean the mushrooms and pat them dry with a paper towel. Remove any long stems if needed.
- Set Up the Coating Stations: Arrange three bowls—one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, paprika, salt, and pepper.
- Coat the Mushrooms: Roll each mushroom in flour, dip in the egg, and then coat generously in the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating.
- Heat the Oil: Heat about 1 inch of vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
- Fry the Mushrooms: Fry the mushrooms in batches, avoiding overcrowding. Cook for 2-3 minutes or until golden brown, turning occasionally.
- Drain and Serve: Remove mushrooms from oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
- Pair with marinara, ranch, or garlic aioli for dipping.
- For a healthier alternative, bake the mushrooms at 400°F (200°C) for 15-20 minutes or air fry until crispy.
