Breaded Mushrooms

Fact. I really enjoy being a hostess with the mostest.  Fact. I really like to eat tapas (small plates) on a regular basis.  Fact. I usually always have to combine various tapas to make a full meal.  Fact. I’m okay with that.

This quick recipe is perfect for an afternoon/evening soiree with friends and family, or just a a weekly night side dish.  It is another good way to get your kiddos to eat their veggies in a hidden form.  I used regular Panko breadcrumbs, but I crazily saw Chipotle spiced Panko breacrumbs at the store the other day and I think that would take these mushrooms (as well as a host of other recipes) to another level.  But alas, the plain Panko were still scrumptious and you should probably just go whip some of these up real quick.

Adapted from: Notecook

Ingredients

1 8oz container mushrooms (stalks removed)

1/4 cup panko bread crumbs

1 egg

pinch of garlic salt

pinch of ground black pepper

1 tablespoon flat leaf parsley (freshly chopped)

Directions
1) Preheat the oven to 475 degrees F.
2) Grease a nonstick baking tray.
3) Rinse off mushrooms and then pat  dry.
4) In a small bowl, mix egg with a little salt and pepper.
5) Pour bread crumbs into another small bowl on the side and add salt, pepper and parsley.
6) Coat each mushroom first with egg and then with breadcrumb mixture and place on the baking tray.
7) Bake mushrooms for about 8-10 minutes (they should brown some).
8) Remove from oven.  Share and Enjoy (but don’t burn your tongue!).
Again, a very simple recipe that can serve a variety of purposes for a variety of people.  I really do want to make these with the chipotle bread crumbs…or at least just add some cayenne to my breadcrumb mix to add some heat to the dish.  Hmm.  This might be an option for tonight…OH, and feel free to add some parmesan or finely shredded cheese also to your bread crumb mixture.  Yeah, do it.

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