Okay, so I try really hard to eat a healthy, well balanced diet.
Most mornings I have a smoothie for breakfast, for lunch I usually have a salad, and I try to keep our dinners in check but sometimes…sometimes I want something greasy, breaded, and fried.
I know it is gross, but admit it, sometimes that is what you want too!
I came home from work this week with a i-need-something-crunchy-salty-breaded-bad-for-me hankering that I couldn’t ignore.
Jalapeno chips didn’t do it, crackers were a no go, but I did have a package of baby bellas in the fridge so I decided they would have to do. Fried mushrooms it is!
However, that isn’t what happened. My conscious got the best of me so I decided to bake them. I had absolutely zero expectations of this being good, but it was a pleasant surprise!
I double breaded them for good measure. First, I dunked them in a beaten egg then a good coating of flour, egg again, and then rolled them in gluten free bread crumbs. I worked in some Italian seasoning and garlic salt into the breading so they were full of flavor and have a great crunch. I served these with warm marinara sauce.
These hit the spot. They’re crunchy, a little salty, and a bit indulgent while still being healthy. I highly recommend giving these a try the next time your looking for a quick, easy appetizer!
Yields 4
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 8 ounce package of whole mushrooms
- 1 egg, beaten
- 1/2 cup plain bread crumbs (I used Ians GF)
- 1/4 cup flour (I used GF Bisquick)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic salt
- 1/2 tablespoon butter
- 1/4 teaspoon minced garlic
Instructions
- Preheat oven to 400
- Grab three small bowls, put the beaten egg, flour, and bread crumbs separately in each bowl. In the breadcrumb bowl add Italian seasoning and garlic salt and give it a stir.
- Rinse your mushrooms off and wipe clean with a paper towel.
- Roll or dip each mushroom in the flour, then egg, then in the breadcrumbs.
- Place mushrooms on a greased baking sheet.
- Melt butter and mix with garlic, brush each mushroom with a little garlic butter
- Bake for 13-15 minutes until golden.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.
