Every now and then I find myself with unexpected guests and need to throw something together that’s quick and easy. Here’s a quick mushroom popper recipe that requires just 3 ingredients and you can make in 3 easy steps.
These mushroom poppers make great appetizers with cocktails, or you can use them as a side or garnish with any type of grilled or roasted meat. They are not only easy to make and versatile, they’re really good too!
Best of all they aren’t fried, they are baked! Making them a healthier alternative to the fried and battered versions. Baking them also means less mess to clean up. No oil spatters on the stove, or any where else in the kitchen!
I like baking just about everything on parchment covered baking pans for easy clean up. It’s also handy when you need to re-use the same pan for another batch. Parchment paper eliminates washing baking sheets and pans between batches. Just slide the parchment paper, food and all, off the baking sheet to let cool on the counter or rack. Place a new sheet of parchment paper on the pan and you’re set for your next batch!
2. Dip egg coated mushroom in breadcrumbs – coating well
3. Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for 20 minutes or until golden brown. For best results turn mushrooms about halfway thru the baking time.
Serve right away.
- 1 container fresh mushrooms rinsed and patted dry with paper towel
- 1 pc. Egg slightly beaten
- 1/2 cup breadcrumbs Italian flavor
- Dip each mushroom in egg
- Dip egg coated mushroom in breadcrumbs - coating well
- Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for 20 minutes or until golden brown. For best results turn mushrooms about halfway thru the baking time.
- Serve right away.
