These Crispy Garlic Mushrooms are everything you want in a snack or side: crackly coating, juicy centers, and big garlic-herb flavor. Bake or air-fry them for shatter-crisp bites without deep frying—perfect for party platters, steak night, or loading into wraps and bowls.
Why You’ll Love Them
- Serious crunch, no deep fryer: Panko + parmesan + high heat.
- Big flavor: Garlic two ways (fresh + powder) and a hit of herbs.
- Versatile: Side dish, appetizer, or meatless main with dips.
- Make-ahead friendly: Bread in advance, bake when ready.
Ingredients
- 1½ lb (680 g) cremini or button mushrooms, stems trimmed, wiped clean
- 3 tbsp olive oil (divided)
- 2 tbsp unsalted butter, melted
- 3–4 garlic cloves, very finely minced
- 1 tsp garlic powder (boosts flavor in the crumb)
- 1 tsp Dijon mustard (helps crumbs stick)
- ½ tsp smoked or sweet paprika
- ¾ tsp kosher salt, plus more to finish
- ¼ tsp black pepper
Crispy Coating
- 1 cup (60 g) panko breadcrumbs
- ½ cup (45 g) finely grated Parmesan
- 2 tbsp cornstarch (or fine semolina)
- 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried parsley)
- Pinch red pepper flakes (optional)
Finish & Serving (optional but great)
- 1–2 tbsp chopped parsley or chives
- Lemon wedges for squeezing
- Dips: garlic-lemon aioli, ranch, or honey-mustard
Time & Yield
- Prep: 15 minutes
- Cook: 16–20 minutes (oven) or 10–12 minutes (air fryer)
- Total: ~30–35 minutes
- Yield: ~6 cups crispy mushrooms
Instructions
1) Set Up
- Oven: Heat to 425°F (220°C). Line a sheet pan with parchment; lightly oil or spray.
- Air fryer: Preheat to 390°F (200°C).
2) Make the Garlic Oil & Toss
In a large bowl, whisk 2 tbsp olive oil, melted butter, minced garlic, Dijon, paprika, garlic powder, salt, and pepper.
Add mushrooms and toss to coat evenly (dry mushrooms = better adhesion).
3) Mix the Crunch
In a shallow dish, combine panko, Parmesan, cornstarch, Italian seasoning, and red pepper flakes.
4) Bread the Mushrooms
Tip coated mushrooms into the panko mixture and toss/press so crumbs adhere all over. Drizzle with the remaining 1 tbsp olive oil and toss once more (helps browning).
5a) Bake (Oven)
Spread mushrooms in a single layer. Bake 10 minutes, shake/turn, then bake 6–10 minutes more until deep golden and crisp.
5b) Air Fry
Arrange in a single layer (cook in batches). Air-fry 6 minutes, shake, then 4–6 minutes more until crunchy and browned.
6) Finish
Sprinkle with parsley/chives, a pinch of salt, and a squeeze of lemon. Serve hot with your favorite dip.
Nutrition (Per Serving, 1 of 4)
Approx. 220–260 kcal, 12–14 g fat, 22–25 g carbs, 8–10 g protein, ~520 mg sodium (varies with cheese and salt).
Pro Tips for Max Crunch
- Dry well: Moisture blocks browning. Wipe, don’t rinse (or dry thoroughly if rinsed).
- Don’t crowd: Space = airflow = crisp. Use two pans or batch the air fryer.
- Cornstarch magic: It wicks moisture and keeps the crumb light.
- Size matters: Halve any giants so pieces are similar and cook evenly.
- Recrisp: 5 minutes at 400°F/205°C brings leftovers back to life.
Variations & Twists
- Garlic-Butter “Naked” Mushrooms: Skip crumbs; sear mushrooms in a hot skillet with butter + garlic, finish with parsley and lemon.
- Cheesy Pull: Add ½ cup shredded low-moisture mozzarella to the crumb for extra gooey bits.
- Herb Bomb: Swap Italian seasoning for za’atar or herbes de Provence.
- Gluten-Free: Use GF panko; cornstarch stays the same.
- Vegan: Use olive oil only; swap Parmesan for 3 tbsp nutritional yeast + extra pinch of salt.
Serving Ideas
- Pile over garlic yogurt (Greek yogurt + lemon + grated garlic + salt).
- Serve alongside grilled steak, roast chicken, or buttery noodles.
- Tuck into warm pitas with greens and tahini for a fast meatless wrap.
- Top risotto or polenta for texture and savor.
Make-Ahead & Storage
- Prep ahead: Trim and dry mushrooms, mix crumbs, and make garlic oil up to 1 day ahead.
- Leftovers: Refrigerate airtight 2–3 days.
- Reheat: Oven/air fryer at 400°F/205°C until hot and crisp (5–7 minutes).
Why This Recipe Works
Garlic-butter coats the mushrooms so flavor sticks; panko + Parmesan + cornstarch create a light, ultra-crisp shell; and high, dry heat locks in juiciness. Finish with lemon and herbs, and you’ve got a simple, crowd-pleasing side that tastes like more effort than it is.
Final thought: Make a double batch—you’ll wish you had.