Whole button mushrooms are coated with lots of herbs and panko then baked for a healthy crunchy alternative to fried mushrooms.
Back in my vegetarian days, I absolutely fell in love with mushrooms. They were hearty and even meaty plus they would take on the flavors of whatever sauce they were in. Mushrooms played a huge role in my diet. I still love ’em, too. They are practically a staple on the weekly grocery list.
Mushrooms are amazingly nutritious, as well. Not only are they low in calories and sodium, they are high of things like potassium and vitamin D. Vitamin D is important for calcium absorption which is important for everyone but especially women.
Mr. O was craving fried mushrooms the other day which are pretty dang tasty, I won’t lie. But so many places make them in such a way that the mushroom themselves end up absorbing so much of the oil that they are fried in. That is just not good. In many ways. Forgetting about the bad health reasons, no one really likes a mouthful of hot oil. Well, maybe a few do but I’m pretty sure they are masochists. But, hey, YKINMK.
These are not the same as fried mushrooms but they helped with the craving. They were certainly crunchy and didn’t have the risk of second-degree mouth burns. And the ol’ arteries were happy as well.
I just pictured cartoon arteries sighing in relief. It made me giggle. 🙂
- 1 cup panko breadcrumbs
- 1 Tbsp garlic powder
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 tsp dried oregano
- 1 tsp dried rosemary, crushed
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 egg white
- 1 Tbsp cold water
- 16 oz whole button mushrooms, cleaned with soft damp cloth
- 2 Tbsp unsalted butter, melted
- Preheat oven to 450°. Line a rimmed baking sheet with parchment. Or line with foil and lightly spray it with nonstick cooking spray. Set aside.
- In a medium bowl, mix together the panko, garlic powder, all the herbs, salt and pepper. Set aside.
- In a small bowl, whisk together the egg white and water. Set aside.
- Place the mushrooms in a large resealable plastic bag. Pour in the egg wash and seal the bag. Shake and massage the egg wash over the mushrooms. Pour in the panko-herb mixture and shake to coat.
- Pour in the melted butter and continue to shake until the mushrooms are well coated.
- Place the mushrooms in a single layer on the prepared baking sheet.
- Bake for 10-15 minutes, depending on the size of the mushrooms. A sharp knife should poke into the mushrooms with little to no give.
- Serve immediately.