Baked Breaded Garlic Mushrooms, crispy and vegan!

These Baked Breaded Garlic Mushrooms really hit the spot for me. I am a massive fan of mushrooms and a massive fan of having a plate with a little bit of this and a little bit of that on it. So that’s why I love vegan tapas and vegan mezze. And these crispy garlic mushrooms are perfect for both.

If you have never made your own breadcrumbs before they can be easily made by tearing stale bread up into smaller pieces and processing in a food processor using the blade attachment. It only takes a few minutes to prepare them. Stale bread is best for this and I sometimes buy a reduced-priced loaf of bread in the supermarket (check it’s suitable for vegans) and keep it for a couple of days before making breadcrumbs with it.

I hate waste and if I have surplus bread I always turn it into breadcrumbs and either make something breaded or put them in the freezer until I need them. (Note – If you have quite a lot of breadcrumbs it’s a good idea to weigh them in 100g / 3½oz quantities to freeze so you don’t have to defrost all of them if not all are needed for the recipe you are using.) I have used wholemeal breadcrumbs but you can use white ones too.

The baked mushrooms are perfect to pick up with a cocktail stick and can then be easily dunked into your favourite dip!

How To Make Baked Breaded Garlic Mushrooms

Equipment you will need

Sharp knife

Processor – to make breadcrumbs

Measuring spoons

Oven tray

Measuring jug

Step 1 – Preheat the oven to 200℃ fan/220℃/425°F/Gas 7.

Step 2 – Place the garlic powder with the flour in a bowl and mix well.

Step 3 – Then place the milk and the breadcrumbs into separate bowls. (It’s a good idea to only add half the breadcrumbs and then replenish the bowl halfway through the process.)

Step 4 – Taking one mushroom half at a time, dip the mushrooms in the milk, turning to fully coat. I find using a cocktail stick helps with this process.

Step 5 – Next dip into the garlic powder and flour mixture, again turning to fully coat. Shake off any excess. If necessary, use a teaspoon to help coat the mushroom with the flour by pouring it over the milk-covered mushroom.

Step 6 – Then dip the coated mushroom halves back into the milk to coat again and then into the breadcrumbs, ensuring they are completely covered. Then repeat until all mushroom halves are coated in the same way.

Step 7 – Place the coated mushroom halves on a lined baking tray and spray with oil. I use a low-calorie spray oil for this and it works perfectly to make the mushrooms light and crispy, rather than soaked in oil.

Step 8 – Bake in the middle of the oven for 20-25 minutes until the breadcrumbs are golden and crispy.

Step 9 – Serve with dips or as part of a mezze board.

These tasty little breaded mushrooms are best served straight from the oven, so if you want to make these ahead of time they will soften and lose their crispiness as they get cold. However, they crisp back up perfectly if popped back into a hot oven for 5-10 minutes.

If you love mushrooms you might like to try my –

Mushroom Orzotto
Mushroom & Almond Pâté
Mushroom & Tofu Bolognese
Sautéed Woodland Mushrooms
Couscous Stuffed Mushrooms

Did you try this recipe? I would love to hear from you if you have, so please leave me a comment in the comments box below, I would really appreciate it ????????

Happy baked mushroom making and ENJOY! ????