Emily Johnson
Panko-crusted mushrooms are a delicious and crunchy snack or appetizer that can be baked or fried. Panko, a type of Japanese breadcrumb, delivers an extra crispy texture to the dish. Panko-crusted mushrooms can be served as a snack with a garlic dipping sauce or as part of a main course, such as in a burger. They are a tasty and healthier alternative to regular breadcrumbs, as they are baked and not fried.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Snack, Burger |
| Cuisine | American, Japanese |
| Diet | Vegetarian, Vegan (with substitutions) |
| Ingredients | Mushrooms, Panko Breadcrumbs, Egg Whites, Flour, Salt, Pepper, Parsley, Mayonnaise, Yogurt, Garlic, Cheese, Olive Oil |
| Cooking Method | Baking, Frying |
| Cooking Time | 10-15 minutes |
| Serving Suggestions | Dipping Sauce (Garlic, Mayonnaise, Yogurt, Parsley), Ranch Dressing, Marinara, Asian Baby Back Ribs, Burger Buns, Pineapple Slice, Onion Slices, Red Lettuce Leaf |
| Storage | Can be frozen for up to 10-12 months |
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What You'll Learn
Panko-crusted mushroom recipes
Panko breadcrumbs are a popular choice for crusted mushroom recipes, delivering an ultimate crunch factor. Panko-crusted mushrooms can be baked or fried, and they pair well with various sauces and dips. Here are some mouth-watering Panko-crusted mushroom recipes to try:
Baked Panko Crumbed Mushrooms with Garlic Dipping Sauce
This recipe by Rosanna ETC is a crunchy, juicy, and flavourful snack. The mushrooms are baked, not fried, making them a lighter option. The panko breadcrumbs provide a crispy texture, while the garlic dipping sauce adds a zingy punch. To make the sauce, crush garlic into a paste and mix it with mayonnaise, yoghurt, and finely diced parsley. You can also add chilli flakes to the panko for a spicy kick.
Crispy Baked Parmesan Garlic Breaded Mushrooms
This recipe by Jo Cooks is a restaurant-style favourite, crispy, garlicky, and guilt-free. The mushrooms are dipped in egg whites and then rolled in a breadcrumb mixture before baking. They are best served with ranch dressing, marinara sauce, or your favourite dip. If you want to freeze them, place them on a baking sheet, partially freeze, and then store in an airtight container for up to 10-12 months.
Panko-Crusted Portabella Mushroom Burger
This recipe by Jeff Mauro is a delicious vegetarian twist on a classic burger. It features a panko-crusted Portabella mushroom cap fried to golden perfection. The sandwich is built with teriyaki mayo, pineapple slice, onion slices, and red lettuce, creating a unique and tasty burger experience.
Stuffed Mushrooms with Panko and Pecorino
This recipe shared by Cooking NY Times combines crunchy panko breadcrumbs with salty Pecorino cheese, parsley, and garlic. The mixture is then stuffed into mushroom caps and baked until crisp and golden. You can also add Italian sausage (pork or chicken) and an egg to the mixture for a heartier version.
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How to clean mushrooms
Panko-crusted mushrooms are a delicious snack or side dish that can be baked in the oven for a healthier alternative to fried mushrooms. They are crunchy on the outside and tender and juicy on the inside.
Now, when it comes to preparing this dish, it's important to start with clean mushrooms. Here's a step-by-step guide on how to clean mushrooms thoroughly:
Step 1: Identify the Type of Mushroom
Before cleaning mushrooms, it's important to identify whether they are cultivated or wild. Mushrooms bought at a grocery store are cultivated, while those foraged or bought from a forager at a farmer's market are wild. Wild mushrooms tend to have more grit and require a more thorough cleaning process.
Step 2: Brush Off Loose Dirt
Use a mushroom brush, a soft toothbrush, or a baby brush to gently brush off any loose dirt from the surface of the mushrooms. Pay extra attention to the gills and smaller cavities, where dirt may be hiding.
Step 3: Wash in Cold Water (Optional)
If your mushrooms are particularly dirty, you may want to wash them in cold water. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around for about ten seconds to loosen any remaining dirt. Then, remove them from the water and pat them dry with a clean, lint-free towel.
Step 4: Wipe with a Damp Cloth
Even if your mushrooms appear clean after brushing, it's a good idea to follow up with a damp cloth or paper towel to ensure they are extra clean. Gently wipe the surface of the mushrooms to remove any remaining dirt or spores.
Step 5: Cut Off Dirty Sections
If your mushrooms still have visible dirt after the previous steps, you can cut off any sections that are holding onto dirt, typically the base or end of the stem.
Step 6: Dry Thoroughly
Before cooking, ensure your mushrooms are thoroughly dry. Mushrooms are like little sponges and can easily absorb water, which will affect their cooking. Air-dry them with the caps facing up, and they'll be ready for your Panko crust!
Remember, only clean your mushrooms right before you intend to use them, as moisture can encourage mould growth. Now that your mushrooms are clean, you can bread them with panko crumbs and bake them to perfection!
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How to make garlic dipping sauce
Panko-crusted mushrooms are an easy homemade snack that can be made in under 30 minutes. They are crunchy, warm, crispy, and juicy. This snack is baked and not fried, making it a healthier option.
Ingredients:
- Garlic
- Mayonnaise
- Yogurt
- Parsley
- Salt
Instructions:
- Preheat the oven to 350°F and grease a baking tray.
- Slice the portobello mushrooms into long one-inch-thick pieces.
- Mix your panko breadcrumbs in a shallow bowl with thyme leaves and season with salt and pepper.
- Dip your sliced mushrooms into the flour and coat thoroughly. Then, dip them in the egg and roll them in the panko breadcrumbs.
- Place the coated mushrooms on the greased baking tray and lightly coat them with oil spray.
- Bake the mushrooms in the oven for 10-15 minutes until the panko is nicely browned.
- While the mushrooms are baking, prepare the garlic dipping sauce. Crush the garlic into a paste using a garlic press or by sprinkling with salt and mashing it with the back of a spoon.
- Finely dice the parsley and then mix the mayonnaise, yogurt, garlic, and parsley together.
- Serve the baked panko-crumbed mushrooms with the garlic dipping sauce on the side.
Variations:
- You can leave out the oil spray and flip the mushrooms over halfway through baking to make them crispier.
- For a spicy variation, mix some chili flakes with the panko.
- For a gluten-free option, use gluten-free flour and panko.
- To make this recipe vegan, swap the egg for aquafaba and use Veganaise.
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Panko-crusted mushroom burgers
Panko breadcrumbs are a great way to add crunch to a dish without the need for deep-frying. They are often used to coat mushrooms, which can be baked in the oven for a lighter, healthier snack or side dish.
One recipe suggests topping the panko-crusted mushroom with pineapple, onion slices, lettuce, and teriyaki mayonnaise. This creates a sweet and savoury combination that is sure to satisfy your cravings. Another option is to stuff the mushroom with cheese before coating it in panko and frying. This creates a juicy, cheesy centre that pairs well with the crispy breading.
For a more sophisticated take on the panko-crusted mushroom burger, try topping it with Boursin cheese, braised kale, and heirloom tomato. The creamy cheese and crispy mushroom create a delicious contrast of textures, while the braised kale and tomato add a fresh, healthy element to the dish.
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Panko-crusted mushroom sides and wine pairings
Panko-crusted mushrooms are a delicious and easy-to-make snack or side dish. They are made by coating mushrooms in a mixture of egg and milk, and then in panko crumbs, before being baked in the oven until crispy and golden. This dish is often served with a garlic dipping sauce, made with yoghurt, mayonnaise, garlic, and parsley, and can be enjoyed as a snack or a side.
When it comes to wine pairings, mushrooms are quite versatile. If your panko-crusted mushrooms are served with a creamy sauce or garlic dipping sauce, you might want to choose a wine that mirrors the creamy texture, such as a white Burgundy or an oak-aged Chardonnay. For a special occasion, vintage Champagne will lift the dish while echoing its umami flavours. If you're looking for something a little lighter, a simple unoaked Chardonnay will also pair well.
If your panko-crusted mushrooms are served as a burger, like the Portobello mushroom burger with Boursin cheese and braised kale, you might want to try a different wine pairing. A crisp and citrussy Sauvignon Blanc would work well with the garlic flavours, or you could try a full-bodied Shiraz or Malbec to stand up to the strong flavours.
For a meatless option, portobello mushrooms are a popular choice, and when crusted in panko, they can be a satisfying and tasty option. You can pair them with a variety of sides, such as roasted veggie pasta salad and fresh fruit salad, and choose a wine to match. A Pinot Noir, for example, would pick up on the earthiness of the mushrooms, while a Riesling or Pinot Blanc would provide a refreshing contrast.
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Frequently asked questions
Panko-crusted mushrooms are mushrooms coated in a layer of panko breadcrumbs and baked or fried until golden brown and crispy.
To make panko-crusted mushrooms, you'll need to set up a breading station with flour, eggs, and panko seasoned with salt and pepper. First, dredge the mushroom caps in flour, then dip them in egg, and finally coat them in the panko mixture. You can then either bake or fry the mushrooms until they're golden brown and crispy.
Panko-crusted mushrooms can be served as an appetizer with a dipping sauce such as garlic sauce, ranch dressing, or marinara. They can also be made into a burger by placing the fried mushroom cap in a bun with some teriyaki mayo, pineapple slices, onion slices, and lettuce.
Yes, you can make this recipe vegan by swapping the egg for aquafaba and using Veganaise instead of regular mayonnaise.
Yes, to make this recipe gluten-free, simply substitute the flour and panko for gluten-free versions.
