Breaded Mushroom Dippers
These breaded mushrooms are the lighter version of one of my favorite bar foods! Made in the air fryer, they come together easily and with minimal oil.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 12 ounces (340 g) cremini or baby bella mushrooms stems removed
- 1/2 cup (60 g) all-purpose flour or 1:1 gluten-free flour if necessary
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) unsweetened, plain non-dairy milk
- 1 cup (60 g) panko crumbs or gluten-free crumbs in necessary
Lay out your mushrooms on a small sheet pan, and get three small bowls out. In one bowl, whisk flour, onion powder, parsley, salt, and black pepper together until combined.
In another bowl, pour non-dairy milk, and in the last bowl, add panko crumbs. Using a fork, dip one mushroom into milk, allowing excess to drip off; then place in flour mixture, rolling it around to fully cover the outside. Again quickly dunk it in flour, then finish off with panko crumbs and place back on baking sheet.
Repeat this breading process until all mushrooms are coated, then place breaded mushrooms in air fryer basket (depending on size of air fryer you may need to do two batches). Spritz with a light coat of cooking oil and air fry for 7 minutes at 350F (176C), remove basket, flip mushrooms over, spritz again, and cook for another 7 minutes or until golden.
Serve while hot for best enjoyment!
If you have many small mushrooms, as opposed to fewer large ones, you may need more flour mixture or bread crumb coating.
No Air fryer? Bake these in the oven at 350F for 15 minutes on each side!