Breaded portobello mushrooms with easy garlic mayonnaise

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One thing I enjoy doing is recreating dishes that I often order when I go out to eat – and if there are garlic breaded mushrooms on a menu, you can almost guarantee that I’ll order them. One of my favourite vegetables, covered in crispy breadcrumbs and then dipped in creamy garlic mayonnaise? It couldn’t really get any better. Here’s a healthy version – these breaded mushrooms are baked rather than deep fried, so there’s no guilt whatsoever, espcially if you use extra light mayonnaise like I did. One mushroom makes quite a few pieces too, so it costs almost nothing (in terms of cost / ingredients / time) to whip up a batch of these. These are almost certainly going to become a staple snack in my house!
These are so simple to make, and the result is incredible – soft, juicy mushrooms with a crispy coating. You could add any of your favourite herbs or spices to the breadcrumbs to make these different every time – I used some paprika to add a little heat, and it worked perfectly with the creamy garlicky mayonnaise.


Breaded portobello mushrooms with easy garlic mayonnaise
Serves 2
For the breaded mushrooms:
1 large portobello mushroom
3tbsp shop-bought breadcrumbs
1tbsp grated vegetarian parmesan cheese
1tsp paprika
Black pepper
1 egg
For the garlic mayonnaise:
3tbsp mayonnaise (I used extra light)
1 clove garlic
Black pepper
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Slice the mushroom into slices, around half a centimetre thick.
In a bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, paprika, and salt and pepper.
Dip each slice of mushroom in the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for around 15 minutes, until the mushroom is soft.
If necessary, place the tray under a hot grill for 2 minutes each side, until the breadcrumbs are crispy and browned. Serve hot with the garlic mayonnaise.
For the easy garlic mayonnaise:
Finely chop the garlic and add the salt. Using the back of a spoon or a pestle and mortar, form a paste, and season with a little black pepper. Gently stir this through the mayonnaise.


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