Looking for the perfect appetizer or side dish? Look no further! These mushrooms are amazingly crispy and so extremely flavorful, you’ll just keep eating until they’re gone! Ask me how I know…. 😉
Parmesan Mushrooms
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 lb mushrooms
3 eggs
3 tablespoon flour
¾ cup Panko (you can substitute with bread crumbs)
¼ cup grated Parmesan
salt and pepper to taste
Directions
- Heat the oil in a medium sized pan. You can prepare the whole mushrooms, or seperate the stems from the caps and cook seperately. Sprinkle with salt and pepper to taste.
- In a bowl, whisk the eggs and add the flour, mix well. Combine the Panko and parmesan in a seperate small bowl.
- Dip each mushroom in the egg mixture and let the excess drip off. Then coat evenly with the Panko and Parmesan mixture.
- Fry a couple mushrooms at a time, until golden brown on each side. Drain on a wire rack or paper towls.
- Serve with Ranch dressing or your favorite dipping sauce. Enjoy! 🙂
Notes
- Best way to know whether the oil is ready is to drop your first mushroom. You’re looking for the frying effect with bubbles all around your mushroom. If nothing happens, then it’s not hot enough.
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