Baked + Breaded Garlic Mushrooms

Crispy? Yep. Garlicy? Yep. These little mushroom bombs tick all the right boxes.

Ingredients

-1 shrooms+

Metric

Method

1. 1

   Preheat the oven to 230°C fan / 475°F and line a large baking tray with baking paper.  

   
2. 2

   Use your fingers to poke approximately 1/4 of a garlic clove into the gills of each mushroom. Make sure the garlic is pushed right into the gills to prevent it falling out when you coat it in the batter and breadcrumbs.  

   
3. 3

   In a bowl, whisk together the plain flour and plant-based milk until smooth like a batter.  

   
4. 4

   In another separate bowl, mix the panko breadcrumbs, onion granules, mixed herbs, smoked paprika, soy sauce, olive oil and generous pinches of salt and pepper. Stir until fully combined. If the oil and soy sauce ‘clumps’ together, use your fingers to break it down into the breadcrumbs.  

   
5. 5

   Dunk each mushroom in the batter, gills facing up, and use a spoon to coat the mushroom fully, being careful so the garlic doesn’t fall out. Shake off any excess batter, then dunk each mushroom straight into the breadcrumb mixture, making sure the entire mushroom is coated in breadcrumbs. Transfer each mushroom to the lined baking tray.  

   
6. 6

   Bake for 8 minutes.  

   
7. 7

   Meanwhile, combine all the vegan garlic butter ingredients in a bowl and stir to combine. Leave to one side.  

   
8. 8

   Serve the breaded mushrooms on a plate and cover with chopped parsley (optional). Then get ready to dip in the amazing vegan garlic butter! Result.