These crispy Baked mushrooms is a delicious appetizer that is breaded in crunchy Panko breadcrumbs mixed with grated cheese and then baked until crispy. The perfect side dish that is low-carb and that mushroom lovers adore.

mushrooms with Panko breadcrumbs

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CRISPY BAKED MUSHROOMS

This is such a good healthy vegetable recipe and even my kids who hate mushrooms love these!

INGREDIENTS

  • WHITE BUTTON MUSHROOMS – You can use Cremini mushrooms, baby bellas, or shiitake mushrooms. You could use portobello mushrooms but I don’t like larger mushrooms as much because they don’t roast up as nicely.
  • EGG WHITE – Of course you could use olive oil but egg white holds the breading better.
  • PANKO BREADCRUMBS – You could use regular breadcrumbs as well but I love the extra crunch that Panko breadcrumbs have.
  • PECORINO ROMANO CHEESE – I like to use Pecorino Romano cheese because it has a stronger flavor than grated Parmesan but you could use either.

HOW TO MAKE THESE

INSTRUCTIONS

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Using a damp paper towel, gently wipe each mushroom, cleaning the dirt of them.
  • In a large Ziploc bag or bowl combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.mushrooms in a white bowl
  • Place egg white in a large bowl. Add mushrooms and toss to coat.mushrooms with Panko breadcrumbs
  • Remove mushrooms and place in breadcrumb mixture. Shake or toss well to coat evenly.mushrooms with Panko breadcrumbs
  • Place mushrooms in an even layer on the baking sheet. Roast mushrooms for 8-10 minutes on a sheet pan or until golden brown and tender.mushrooms with Panko breadcrumbs
  • Serve immediately with ranch or marinara for dipping.

mushrooms with Panko breadcrumbsI like to dip mine in ranch or warm marinara. Sprinkle with fresh herbs if desired. Store leftovers in an airtight container in the refrigerator but honestly these are best the same day.

They remind me of an appetizer we used to order at Outback but this is a much healthier version.

OTHER APPETIZER RECIPES:

mushrooms with Panko breadcrumbs

Crispy Baked Mushrooms

5 from 2 votes
Crispy baked mushrooms are a great way to get some fun crunchy appetizers without fried foods.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 8 ounces button mushrooms
  • 1 egg white
  • 1/4 cup grated Pecorino Romano or Parmesan cheese
  • 1/4 cup Italian seasoned Panko breadcrumbs
  • 1/4 teaspoon garlic powder
  • salt and pepper, (about 1/4 teaspoon each)
  • ranch or warm marinara sauce for dipping

Instructions
 

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Using a damp paper towel, gently wipe each mushroom, cleaning it.
  • In a large Ziploc bag or bowl combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.
  • Place egg white in a large bowl. Add mushrooms and toss to coat.
  • Remove mushrooms and place in breadcrumb mixture. Shake or toss well to coat evenly.
  • Place mushrooms in an even layer on the baking sheet. Bake for 8-10 minutes or until golden brown.
  • Serve immediately with ranch or marinara for dipping.
Cuisine: American
Course: Appetizer
Author: Christy Denney

Baked Mushrooms

Baked Mushrooms

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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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