Baked Crisp Coated Mushrooms Recipes

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Steps:

• Heat oven to 450 degrees F.
• Line a jelly roll pan with foil.
• In small bowl, combine egg, onion and hot pepper sauce; blend well.
• Place flour in plastic bag.
• Place crushed cracker crumbs in shallow pan.
• Place mushrooms in bag with flour; shake to coat.
• For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
• Dip or roll in crumbs.
• Place on foil-lined pan.
• Spray lightly with oil.
• Bake for 8-12 minutes or unti hot and crisp.
• To re-heat: Allow mushroom to thaw; bake as directed.
• Note: Can substitute broccoli florets for mushrooms.

Steps:

• For the green dip: Blitz the yogurt, parsley, lemon juice, garlic and a pinch of salt together in a mini food processor or blender until the mixture is smooth and turns a vibrant green.
• For the mushrooms: Drizzle the Worcestershire sauce over the sliced mushrooms in a large bowl, toss to evenly coat and set aside.
• Mix the all-purpose flour, cornstarch and Cajun seasoning together in a medium bowl. Mix together the yogurt and fizzy water in another bowl until smooth.
• To triple coat the mushrooms, working in batches, first dip in the flour mixture, then coat in the yogurt mixture and then back to the flour mix once again, so they are evenly coated. Repeat until they are all coated.
• Heat approximately 1 inch of vegetable oil in an extra-large nonstick saute pan over medium-high heat. Working in batches, add the mushrooms and fry until golden brown and crispy, about 3 minutes on each side. Remove from the pan using tongs and lay on a paper towel-lined sheet pan to drain any excess oil.
• Arrange the mushrooms on a platter. Pour the dip into a bowl. Serve.

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.