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    Home » Blog posts by Rosanna ETC » Food

    Baked Panko Crumbed Mushrooms With Garlic Dipping Sauce

    Published: Dec 30, 2021 · Modified: Mar 24, 2022 by Rosanna Stevens · This post may contain affiliate links · 8 Comments

    Jump to Recipe Jump to Video Print Recipe

    Be still my beating heart, this is an easy snack recipe of dreams. Crunchy baked panko crumbed mushrooms with garlic dipping sauce - they're crispy and warm and crunchy and juicy and hit all the flavour jackpots whilst actually being on the lighter side. Using panko breadcrumbs delivers the ultimate crunch factor and we go heavy on the garlic in the dipping sauce because, well, YOLO and garlic is delicious.

    These warm toasted panko crumbed mushrooms are crunchy on the outside and tender and juicy on the inside and paired with a zingy and fresh garlic dipping sauce that sets them off perfectly. I always prefer to use yoghurt in sauces if I can, and in baking too as it gives moistness and acidity without being too heavy.

    This baked panko crumbed mushroom recipe is a great snack if you're looking for a healthier way to get that panko crunch as they are baked not fried. Plus, they're ready in under 30 minutes so what's not to love?

    Baked panko crumbed mushrooms with garlic dipping sauce

    These baked panko crumbed mushrooms are an easy homemade snack to make and feel like you're eating something naughty when actually there's minimal oil used, the garlic dipping sauce uses yoghurt and not sour cream and you're getting a hit of nutrition at the same time from the portobello mushrooms.

    What are panko breadcrumbs?

    Panko breadcrumbs are a type of breadcrumb that originate from Japanese cuisine. They are lighter and crisper than regular breadcrumbs due to the way they're prepared and are traditionally made with Japanese milk bread or Hokkaido bread.

    Jump to:
    • Ingredients
    • Instructions
    • Plating suggestion
    • Wine pairing
    • Substitutions and variations
    • Equipment
    • Storage
    • Top tip
    • Recipe Card
    • Food safety

    Ingredients

    Here are the ingredients you will need to make your crunchy and delicious baked panko crumbed mushrooms with garlic dipping sauce.

    Ingredients for baked panko crumbed mushrooms with garlic dipping sauce
    • Portobello mushrooms
    • Panko breadcrumbs
    • Thyme
    • Plain flour
    • Egg
    • Garlic
    • Mayonnaise
    • Plain Yoghurt
    • Parsley
    • Salt and pepper
    • Cooking oil spray

    See the recipe card for quantities.

    Instructions

    Preheat the oven to 175 C / 350 F and grease a baking tray.

    Slice the portobello mushrooms into long one inch thick pieces.

    sliced portobello mushrooms on a chopping board

    How to breadcrumb mushrooms

    Mix your panko breadcrumbs in a shallow bowl with your thyme leaves and season with salt and pepper. Panko breadcrumbs have no real flavour of their own, they are a texture so it's best to add seasoning to get the most out of them.

    Prepare a shallow bowl with the beaten egg in, and a plate with the plain flour on.

    Dip your sliced portobello mushroom into the flour and coat thoroughly, then dip in the egg and then roll in the panko breadcrumbs.

    When they are evenly coated on all sides, place them on the greased baking tray and lightly coat them with oil spray.

    Bake the panko crumbed mushrooms in the oven for 10-15 minutes until the panko is nicely browned.

    Meanwhile, make your easy garlic dipping sauce.

    Crush the garlic into a paste, either using a garlic press or by sprinkling with salt and then using the back of a spoon to mash it to a pulp.

    Finely dice the parsley and then mix the mayonnaise, yoghurt, garlic and parsley together.

    Serve the baked panko crumbed mushrooms with the garlic dipping sauce on the side and enjoy!

    Crumbed mushrooms served on a plate with garlic dipping sauce

    Hint: You can leave off the oil spray if you like, but flip the crumbed mushrooms over halfway through baking if so to get the panko browner and crispier.

    Plating suggestion

    I served my crumbed mushrooms pub style in a little metal dish on a slate serving platter. It really jazzes things up and helps to make every day an event to style food at home in the same way you'd be served it if you were eating out. If you want to know more about styling food, check out my ebook on food styling and photography!

    Wine pairing

    Mushrooms are easy to pair with wine but as always, we find a match for the strongest flavour in the dish which in this case, is actually the garlic. Garlic is an umami rich, strong flavour so we need something that will take it in its stride. A crisp and citrussy Sauvignon Blanc would work well, or a full bodied Shiraz or Malbec.

    Substitutions and variations

    Here are a few ways you can change up this panko crumbed mushrooms recipe to suit you.

    • Spicy - Mix some chilli flakes with the panko to spice up your crumbed mushrooms
    • Gluten free - Substitue the flour and panko for gluten free versions
    • Vegan - Make this crumbed mushrooms recipe vegan by swapping the egg for aquafaba and using Veganaise.

    Equipment

    You will need several small, shallow plates/bowls for this crumbed mushrooms recipe plus a baking tray and chopping board/knife.

    Storage

    Keep any leftovers in the fridge and reheat gently on a tray,or pan fry.

    These ingredients don't stand up well to freezing.

    Top tip

    On thing I always do when using panko is to use one hand to dip the panko vehicle as it were (in this case, the mushrooms) into the flour and egg and then the other hand to dip into the panko. As otherwise both your hands will become crusted with panko and you won't be able to do anything. Try filming an Instagram reel at the same time as doing panko mushrooms...my phone was a disaster after this recipe.

    If serving these crumbed mushroom at a party, make more for yourself to enjoy in the kitchen or they'll all be gone by the time you tear yourself away from the oven.

    Recipe Card

    Baked Panko Crumbed Mushrooms With Garlic Dipping Sauce

    Crunchy panko crumbed mushrooms that are baked not fried, served with a tangy garlic dipping sauce. The perfect easy snack that is ready in under 30 minutes!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 2 people
    Calories 362 kcal

    Equipment

    • 1 Baking tray
    • 4 shallow plates or bowls
    • 1 chopping board and knife

    Ingredients
     
     

    • 200 grams portobello mushrooms
    • 75 grams panko breadcrumbs
    • 2 tablespoon plain flour
    • 2 eggs
    • 1 tablespoon thyme leaves
    • 1 clove garlic
    • 2 tablespoon plain yoghurt
    • 2 tablespoon mayonnaise
    • 1 tablespoon parsley
    • salt and pepper
    • oil spray

    Instructions
     

    • Preheat the oven to 175 C / 350 F and grease a baking tray. 
    • Slice the portobello mushrooms into long one inch thick pieces.
    • Mix your panko breadcrumbs in a shallow bowl with your thyme leaves and season with salt and pepper.
    • Prepare a shallow bowl with the beaten egg in, and a plate with the flour on. 
    • Dip your sliced portobello mushroom into the flour and coat thoroughly, then dip in the egg and then roll in the panko breadcrumbs. When they are evenly coated on all sides, place them on the greased baking tray and lightly coat with the oil spray. 
    • Bake the panko crumbed mushrooms in the oven for 10-15 minutes until the panko is golden brown. 
    • Meanwhile, make your easy garlic dipping sauce. 
    • Crush the garlic into a paste, either using a garlic press or by sprinkling with salt and then using the back of a spoon to mash it to a pulp. 
    • Finely dice the parsley and then mix the mayonnaise, yoghurt, garlic and parsley together. 
    • Serve the baked panko crumbed mushrooms with the garlic dipping sauce on the side and enjoy! 

    Video

    Nutrition

    Calories: 362kcalCarbohydrates: 38gProtein: 14gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 170mgSodium: 437mgPotassium: 547mgFiber: 4gSugar: 5gVitamin A: 582IUVitamin C: 9mgCalcium: 118mgIron: 4mg
    Keyword Crumbed Mushrooms, Garlic Dipping Sauce
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Comments

    1. Katie says

      December 30, 2021 at 10:32 pm

      5 stars
      Couldn’t believe how crunchy these were even though they were baked and not fried! So much healthier. Thank you!

      Reply
    2. Shilpa says

      January 01, 2022 at 12:18 pm

      5 stars
      These were so flavourful and delicious and we loved it. Thanks for this awesome recipe.

      Reply
    3. Jeannie says

      January 01, 2022 at 1:52 pm

      5 stars
      love the idea of using mushrooms its a great meatless recipe the panko breadcrumbs gives it a crunch

      Reply
    4. Nancy says

      January 01, 2022 at 9:40 pm

      5 stars
      Super tasty and even healthy!! Wonderful

      Reply
    5. Gina says

      January 01, 2022 at 10:07 pm

      5 stars
      I love mushrooms! Watched your video with the step by step-- thanks!

      Reply
    6. Kalin says

      January 02, 2022 at 1:39 am

      5 stars
      These sound incredible!! I cannot wait to taste these!

      Reply
    7. Emily Flint says

      January 02, 2022 at 4:14 am

      5 stars
      These look so amazing! I love the panko breading and the dipping sauce. I can't wait to make these!

      Reply
    8. Cindy Mom the Lunch Lady says

      January 02, 2022 at 4:26 pm

      5 stars
      This is my new favourite appetizer. They were so quick to put together and the panko was so crispy and delicious. Thank you so much for sharing!

      Reply

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    Hi! I'm Rosanna, a trained chef, wine enthusiast, former event director, and style fanatic. At rosannaetc.com, I share seasonal dinner party recipes, wine pairings, and hosting tips. If you love to entertain in style, you've come to the right place!

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