Let Me Tell You About These Mushrooms
Alright, friend—so, I have this thing for mushrooms (I know, not everyone's cup of tea, but hear me out). I first made crispy breaded mushrooms in the air fryer when I was trying to distract my kids from sneakily eating all the fries before dinner. Well, let's just say the fries lost that battle. There's something about that golden crunch outside and that juicy, earthy mushroom inside—it's a little bit magic. The first time I made them, I ate half the batch straight off the tray and had to double back for a second round (which I pretended was intentional, obviously). If you ever need a snack for movie night or a sneaky side for burgers, these are the ones. And yes, I may have burned my mouth more than once because I couldn't wait. Worth it, though!
Why You'll Love Making These
I make these when I want something fun that feels a little like takeout without the wallet guilt. My family goes crazy for this because it's the only way they eat mushrooms with actual enthusiasm (unless they're hidden in something cheesy). And I'll admit—coating things in breadcrumbs is weirdly satisfying. I used to struggle with soggy mushrooms, but the air fryer actually gets them crispier than my old oven ever did (and trust me, I tried). Plus, less oil to clean up is a win. Sometimes I just want to pretend I'm at a pub, even when it's a Tuesday night and I'm in pajamas. Who doesn't love a pub snack?
What You Need (and What You Can Swap)
- 400g (about 14oz) button or cremini mushrooms, cleaned and stems trimmed (Portobellos are fine if you cut 'em into chunks. Shiitake is okay too, but gets a bit chewy.)
- 2 eggs, beaten (I've swapped with aquafaba when my vegan cousin visits; works fine, just not as rich.)
- 1 cup plain breadcrumbs (Panko is my go-to for crunch, but honestly I’ve even used crushed cornflakes and it was... interesting.)
- ⅓ cup all-purpose flour (I've used chickpea flour in a pinch. My grandmother swore by "only King Arthur!" but all flours seem to work.)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (totally optional, but I like the extra flavor)
- ½ teaspoon salt
- Black pepper, a few twists
- Spray oil (I sometimes use olive oil in a little mister thing, but that fancy avocado oil spray is nice too if you have it)
How I Actually Cook These (Not Always in This Order)
- First, clean the mushrooms—don’t soak them, just wipe with a damp cloth or brush. (If you get them too wet, they go a bit soggy. Learned that one the hard way.)
- Set up your "dredging station"—that sounds fancier than it is. You’ll want three bowls: one for flour (with salt, pepper, garlic powder, smoked paprika mixed in), one for beaten eggs, one for breadcrumbs.
- Dip each mushroom in flour, then into the egg, then roll it around in breadcrumbs. I find doing a few at once makes less mess, but if you want to be precise, go one by one. (This is where I sneak a bite of raw breadcrumb, not recommended, but old habits die hard.)
- Pop the coated mushrooms onto a plate or tray. Spray them lightly with oil—don’t drench them. You just want to help them crisp.
- Preheat your air fryer to 200°C/400°F for a couple of minutes. (Some air fryers say preheating is optional, but I think it helps the crunch factor.)
- Arrange the mushrooms in a single layer in the basket. Don’t crowd the pan—they need elbow room or they'll steam instead of crisp. Cook in batches if you have to.
- Air fry for about 8-10 minutes, shaking halfway through, until golden and crispy. If they're not browning, add a smidge more spray oil and give them another couple minutes. Don’t overcook or they get dry (and yes, I’ve done it).
- Try not to eat them all before serving. Or do—who am I to judge?
Notes From My Kitchen Experiments
- Big mushrooms stay juicier, but little ones get crispier. It's a tradeoff, really.
- Don't freak out if the coating looks a bit patchy before air frying; it evens out once cooked.
- Actually, I find it works better if you double-dip (egg and breadcrumbs) for super-thick coating, but it’s messier. Worth it if you love crunch.
- Mushrooms shrink more than you think. I always wish I'd made more!
What Else I’ve Tried—And What Didn’t Work
- Cheese in the breadcrumbs is amazing, but it can burn if you’re not watching.
- I once added chili flakes hoping for "spicy surprise"—but it overwhelmed the mushroom flavor. Maybe go light on those.
- Crushed pretzels instead of breadcrumbs? Sounds fun, but, honestly, too salty for me. Your mileage may vary.
- I even tried dipping in buttermilk once—didn't help the crunch, it just made everything soggy. Lesson learned.
What If You Don’t Have All the Gear?
You really do want an air fryer for these, but I’ve tried doing a batch in the oven on a wire rack at 220°C (about 430°F) for 15 minutes and flipping halfway. Not quite as crisp, but still tasty. No oil spray? Brush with a pastry brush or even dab with a paper towel soaked in oil. Not ideal, but does the trick in a pinch.
How to Store Them (If You Even Have Leftovers)
Store cooled mushrooms in an airtight tub in the fridge for up to 2 days; reheat in the air fryer for a few minutes to revive the crunch. They do lose a bit of their magic after a day, though honestly, in my house it never lasts more than a day! (I once found a lone mushroom in the fridge three days later—don’t recommend eating at that point.)
How We Serve ‘Em at Home
These are perfect with a garlicky aioli (sometimes I just mix mayo and minced garlic with a squeeze of lemon—lazy but delicious). My youngest likes them dipped in ketchup, which I don’t really get but hey, everyone’s got their quirks. For parties, I put them in a big bowl with toothpicks and watch them disappear. Occasionally I throw them on top of a salad when I want to feel healthy.
Things I Wish I’d Known (Pro Tips!)
- Don’t rush the breading step—if you skip drying the mushrooms or pile too many in the air fryer, they come out limp. I once tried to do two trays at once and, well, soggy city. Better to do two quick batches.
- Use a shallow bowl for breadcrumbs so you can really roll the mushrooms around. Deep bowls = messy hands. Learned that after too many sticky fingers!
- Wait a few minutes before eating—the insides get hot as a furnace. Burnt my tongue more times than I care to admit.
Questions I’ve Actually Gotten (and My Honest Answers)
- Can I use frozen mushrooms? I probably wouldn’t, as they get too watery, but if you're desperate, dry them really, really well first.
- Do I need to peel mushrooms? Nope! Just brush off dirt—peeling is more fuss than it's worth.
- Can I make these gluten-free? Absolutely, just swap in your favorite gluten-free flour and breadcrumbs. I tried this homemade gluten-free breadcrumb recipe once and it turned out great.
- What air fryer do you use? I’m using a Ninja Foodi (not sponsored, though I wish!), but honestly, any basket-style air fryer works. I read some good reviews on Serious Eats if you're still shopping for one.
- Any dipping sauce recommendations? Oh, for sure! Garlic aioli, spicy sriracha mayo, or even this tzatziki from Cookie and Kate. Or, just plain old ranch if that's your thing.
And just as a side note, I once tried eating these cold, straight from the fridge, while standing at the kitchen counter. Not bad, but definitely better warm. Anyway, let me know how it goes if you try them—I love hearing about your kitchen wins (and flops) as much as my own!
Ingredients
- 400 g fresh button mushrooms, cleaned and trimmed
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil spray
Instructions
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1Preheat the air fryer to 190°C (375°F) for 3 minutes.
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2Set up three bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with panko breadcrumbs.
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3Dredge each mushroom in the seasoned flour, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.
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4Arrange the breaded mushrooms in a single layer in the air fryer basket. Lightly spray with cooking spray or olive oil.
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5Air fry for 10-12 minutes, shaking the basket halfway through, until mushrooms are golden brown and crispy.
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6Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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