One thing I enjoy doing is recreatingdishes 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