Air Fryer Breaded Mushrooms
Air Fryer Breaded Mushrooms are an easy appetizer with great taste and texture! As a bonus they are quick and easy to make too.
Servings: 8
Calories: 215kcal
Ingredients
- 2 cups panko breadcrumbs Note 1
- 1 cup parmesan cheese finely grated using a micro plane zester, Note 2
- 1 teaspoon garlic powder Note 3
- 1 teaspoon onion powder Note 4
- 1 teasppon smoked paprika Note 5
- 1 teaspoon dried parsley Note 6
- ½ teaspoon salt Note 7
- ½ teaspoon pepper also Note 7
- 1 cup plain flour Note 8
- 4 large eggs free range, whisked, Note 9
- 4 cups white mushrooms Note 10
Instructions
- Seasoning: add the panko breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, dried parsley, salt and pepper to a small bowl and use a mini fork to whisk it consistently together then set it aside.
- Dredging: set up 3 bowls alongside each other. In the 1st have the plain flour, the 2nd the beaten eggs and the 3rd the seasoned breadcrumb mixture. Start with 1 mushroom and coat it in the flour, then transfer it to the egg mix, once done, place it into the breadcrumbs and toss to ensure it is fully coated. Once each step has been completed transfer the breaded mushroom to a chopping board and repeat this process for all mushrooms.
- Air fryer: place the breaded mushrooms on the wire rack of the air fryer or into the air fryer basket, Cook on high heat (180 degrees, 356°F) for 6 minutes, then remove, rotate and cook for a further 6 minutes. The total cook time will be round 12 minutes.
- To serve: use a pair of tongs to transfer the cooked mushrooms onto a plate and serve with sauce. Garnish the plate with chopped parsley (optional).
Notes
- Note 1 - Panko breadcrumbs: bright white and crunchy, these breadcrumbs are popular in Japanese cooking. You will find them in the Asian foods aisle of the supermarket.
- Note 2 - Parmesan cheese: the cheese gives the breadcrumb mixture and extra touch of flavour. Finely grated with a micro plane zester is the best type to use. You can use pecorino romano in place of this cheese if you wish too.
- Note 3 - Garlic powder: a wonderful versatile powder to have in the pantry. It works well for so many recipes!
- Note 4 - Onion powder: a partner in crime to the garlic powder. These 2 tend to dry out if you have them in the cupboard yet don't use them regulalry so check the bottle before you head to the shops to ensure they will be good to use.
- Note 5 - Paprika: you can use either smoked or hot paprika, whichever one you already have in the cupboard to make things easy.
- Note 6 - Dried parsley: we use dried parsley as a herb in the mixture. This gives the seasoning an added boost and a little pop or 2 of colour. You can use the equivalent of either dried oregano, thyme, basil or Italian seasoning.
- Note 7 - Salt and pepper: a little of each for seasoning. Cooking salt is recommended over regular table salt.
- Note 8 - Flour: flour is one of the 3 key steps in the dredging process. It is plain flour, also known as all purpose flour that we need not self-raising or self-rising flour.
- Note 9 - Eggs: free range is always best when it comes to eggs! We crack these into a small bowl and whisk them. These are the glue that holds the crispy coating onto the mushrooms.
- Note 10 - Mushrooms: I like to use white button mushrooms or cap mushrooms for this recipe. They work well, are usually a similar size so they will cook for the same time each and are juicy and delicious when air fried.
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 494mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 2mg