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?
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.
Here are the ingredients you will need to make your crunchy and delicious baked panko crumbed mushrooms with garlic dipping sauce.
- Portobello mushrooms
- Panko breadcrumbs
- Plain flour
- Plain Yoghurt
- Salt and pepper
- Cooking oil spray
See the recipe card for quantities.
Preheat the oven to 175 C / 350 F and grease a baking tray.
Slice the portobello mushrooms into long one inch thick pieces.
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!
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.
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!
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.
You will need several small, shallow plates/bowls for this crumbed mushrooms recipe plus a baking tray and chopping board/knife.
Keep any leftovers in the fridge and reheat gently on a tray,or pan fry.
These ingredients don't stand up well to freezing.
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.
Baked Panko Crumbed Mushrooms With Garlic Dipping Sauce
- 1 Baking tray
- 4 shallow plates or bowls
- 1 chopping board and knife
- 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
- 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!
- 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
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