Baked Breaded Mushrooms

Here is a delicious recipe for preparing baked breaded mushrooms, a lighter variant of the traditional fried version. It’s a tasty appetizer or a fancy side dish that can accompany many meals.

Ingredients

• 500 g of mushrooms (champignons or porcini work well)
• 100 g of flour
• 2 eggs
• 200 g of breadcrumbs
• Salt and pepper to taste
• Aromatic herbs as desired (e.g., thyme, rosemary)
• 50 g of grated Parmesan cheese (optional)
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180°C.
2. Clean the mushrooms by removing any soil residues with a damp cloth or a brush. Avoid washing them under running water as they will absorb too much moisture. Slice the mushrooms if necessary.
3. Prepare three plates: in the first, pour the flour; in the second, beat the eggs with salt and pepper; in the third, mix breadcrumbs with the chopped aromatic herbs and Parmesan, if you decide to use it.
4. Dip each mushroom first in the flour, making sure to remove the excess, then in the beaten egg, and finally in the flavored breadcrumbs, pressing gently to ensure the breading adheres well.
5. Arrange the mushrooms on a baking tray lined with parchment paper and drizzle them with a little extra virgin olive oil.
6. Bake for about 20 minutes or until the breading is golden and crispy, turning the mushrooms halfway through cooking to brown them evenly.
7. Remove from the oven and serve the breaded mushrooms while they’re still hot.

Curiosity

Although using the oven for breading is more common in recipes trying to reduce fat content, baking enhances the flavor of mushrooms and makes the breading crispy without requiring large amounts of oil as frying does. This cooking method is perfect for those looking for a healthier alternative while still maintaining a satisfying texture.