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Baked Breaded Mushrooms with Garlic Aioli sauce makes for a perfect appitizer.
This recipe is one of my vegan recipes that works well for the Mediterranean diet as well.
Baked Breaded Mushrooms with Garlic Aioli
This is really a delicious take on the usual breaded and fried mushroom recipe.
I should also add that not only is this recipe low in fat, it is also gluten free as well.
Did you try my recipe for Vegan Stuffed Mushrooms?
That mushroom appetizer recipe is a simple one that has only five ingredients in it.
This recipe however, is a baked and more healthy (not frying!) way to enjoy a ‘breaded’ mushroom.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is especially for anyone asking what is the healthiest way to cook mushrooms.
I am going to compare this recipe with the usual fried mushroom recipe.
What makes this recipe ‘less unhealthy’ than the usual fried mushroom recipe can be considered by many to be in the fact that this recipe is baked rather than deep fried.
Certainly, this recipe can also be judged on the ingredients that are added to it.
My biggest problem with anything that is fried is really the oil and the frying in it that happens.
However, I can also have issues with the seasonings (salt especially) that may be added as well.
People ask me how do vegans stick breadcrumbs (or panko).
Really, if you are not wanting a vegan recipe and you do not mind eggs, feel free to use the usual egg.
This may be an easier option for you than the vegan egg option.
Here is how to make a ‘vegan egg’ that can be used to help stick breadcrumbs/panko to the mushrooms.
Vegans use this trick all of the time. Simply combine together chickpea flour with water and you get a great egg alternative that can be used in this recipe!
Tips for making vegan breaded mushrooms.
I mentioned above that you can follow the recipe below to make a vegan egg substitute that can be used in this recipe. You can also find vegan egg replacers online.
Here are some more great tips for you.
- Seasonings can really make this recipe taste even better! Great ideas for seasonings include Italian Seasonings, Salt Alternative Seasonings, and/or Pepper. Also, I like the idea of a Mediterranean Diet Seasoning Blend or even a Seasonings as desiredor a Greek Seasoning Blend
- Make this recipe even better by adding an extra flavor. Adding a few drops of pepper sauce, Worcestershire sauce, or even honey mustard can make these mushrooms more flavorful.
- I hate the idea of soggy mushroom ruining a great recipe such as this one. One way to prevent your mushrooms from getting soggy is to make sure that they are dry before using them in this recipe. Another way to prevent soggy mushrooms is to make sure that your flip them over while baking to ensure that they get evenly baked.
How to prepare mushrooms for this recipe.
Mushrooms are pretty porous which means that they are prone to absorbing water.
As a result, I suggest not soaking mushrooms in water.
For this mushroom recipe, you can give your mushrooms a quick rinse in water.
I like to clean my mushrooms by wiping them down with a clean paper or kitchen towel to remove any dirt etc.
You can give your mushrooms a quick rinse in water before wiping them down if needed.
How to use aioli sauce.
Aioli sauce is usually served as a dip or as a sauce. However, I have seen aioli used just like you would use mayonnaise. You can find my recipe for aioli sauce here.
By the way, while you are here you may also be interested in these ideas.
- The Best Easy Italian Bruschetta
- Easiest Greek Salad in Vinaigrette Dressing.
- Mediterranean Diet Margherita Pizza Recipe.
- How to Make Homemade Mayonnaise that is Mediterranean Diet friendly.
- Delicious Chocolate Hummus.
- How to Make Avocado Ice Cream.
- How to Follow the Mediterranean Diet.
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Baked Breaded Mushrooms with Garlic Aioli
The recipe for Baked Breaded Mushrooms with Garlic Aioli
I mentioned above that you can follow my recipe below to make a vegan egg substitute that can be used in this recipe. You can also find vegan egg replacers online.
Also mentioned was this recipe goes great with garlic aioli.
Aioli sauce is usually served as a dip or as a sauce. However, I have seen aioli used just like you would use mayonnaise. You can find my recipe for aioli sauce here.
Ingredients needed for vegan Baked Breaded Mushrooms .
- Mushrooms- one 8 to 10 ounce package. I use white, whole mushrooms, and that are fresh. Leaving the stems attached is up to you. Leaving the stems on can make these easier to dip and then eat. Your mushrooms should also be cleaned. Slicing your mushrooms is also optional.
- Breadcrumbs- 1 cup. You can use breadcrumbs, panko, low carb panko, or a gluten free option.
- Chickpea Flour– ⅓ cup. Omit this and water to use 1-½ eggs instead.
- Water- ⅓ cup, or more if needed. Omit this and chickpea flour to use 1-½ eggs instead.
- Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper. I also like a Mediterranean Diet Seasoning Blend or a Greek Seasoning Blend
How to make this recipe for Vegan Baked Breaded Mushrooms
- Preheat your oven to 425 and prep a rimmed baking sheet for nonstick. I like parchment paper.
- Prepare your mushrooms by rinsing if desired. I wipe my mushrooms down using a clean paper or kitchen towel to remove the dirt. Removing the stems and slicing mushrooms is optional although, using whole mushrooms will make it easier to eat them.
- Place your breadcrumbs or panko in a shallow bowl.
- Next, in a medium mixing bowl, use a whisk or a fork to blend together the chickpea flour and water, adjusting ingredients as needed. If you are using eggs simply omit the water and flour and whip the eggs. However, if you are using another kind of egg substitute follow the directions on that package and omit the flour and water indicated in this recipe. Add seasonings as desired.
- Use a fork to dip each individual mushroom first in the egg/egg substitute and then into the shallow bowl with the panko/bread crumbs, covering as well as possible. Then place the mushroom on the prepared baking sheet.
- Bake these for 12-14 minutes or until crisp. Flip them over over after six minutes to help these bake evenly.
- Serve with my aioli or whatever you prefer to serve these with.
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Baked Breaded Mushrooms with Garlic Aioli, a Mediterranean diet, vegan, low carb, gluten free appetizer recipe idea
Baked Breaded Mushrooms with Garlic Aioli
Baked Breaded Mushrooms with Garlic Aioli, a Mediterranean diet, vegan, low carb, gluten free appetizer recipe idea
Ingredients
- Mushrooms- one 8 to 10 ounce package.
- Breadcrumbs- 1 cup
- Chickpea Flour– ⅓ cup.
- Water- ⅓ cup,
- Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper. I also like a Mediterranean Diet Seasoning Blend or a Greek Seasoning Blend
Instructions
- Preheat your oven to 425 and prep a rimmed baking sheet for nonstick. I like parchment paper.
- Prepare your mushrooms by rinsing if desired. I wipe my mushrooms down using a clean paper or kitchen towel to remove the dirt. Removing the stems and slicing mushrooms is optional although, using whole mushrooms will make it easier to eat them.
- Place your breadcrumbs or panko in a shallow bowl.
- Next, in a medium mixing bowl, use a whisk or a fork to blend together the chickpea flour and water, adjusting ingredients as needed. If you are using eggs simply omit the water and flour and whip the eggs. However, if you are using another kind of egg substitute follow the directions on that package and omit the flour and water indicated in this recipe. Add seasonings as desired.
- Use a fork to dip each individual mushroom first in the egg/egg substitute and then into the shallow bowl with the panko/bread crumbs, covering as well as possible. Then place the mushroom on the prepared baking sheet.
- Bake these for 12-14 minutes or until crisp. Flip them over over after six minutes to help these bake evenly.
- Serve with my aioli or whatever you prefer to serve these with.
Notes
I mentioned above that you can follow my recipe below to make a vegan egg substitute that can be used in this recipe. You can also find vegan egg replacers online.
Also mentioned was this recipe goes great with garlic aioli.
Aioli sauce is usually served as a dip or as a sauce. However, I have seen aioli used just like you would use mayonnaise. You can find my recipe for aioli sauce here.
See post for more detailed information concerning ingredients.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 539mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 6g
Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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