Baked Crisp Coated Mushrooms Recipes

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

BAKED CRISP-COATED MUSHROOMS

Steps:

• Heat oven to 450 degrees F.
• Line a jelly roll pan with foil.
• In small bowl, combine egg, onion and hot pepper sauce; blend well.
• Place flour in plastic bag.
• Place crushed cracker crumbs in shallow pan.
• Place mushrooms in bag with flour; shake to coat.
• For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
• Dip or roll in crumbs.
• Place on foil-lined pan.
• Spray lightly with oil.
• Bake for 8-12 minutes or unti hot and crisp.
• To re-heat: Allow mushroom to thaw; bake as directed.
• Note: Can substitute broccoli florets for mushrooms.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

CRISPY COATED MUSHROOMS WITH GREEN DIP

Steps:

• For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green.
• For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside.
• Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth.
• To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated.
• Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil.
• Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve.