Breadcrumbed mushrooms are pure pub food, and the air fryer gives them a crisp shell without a litre of oil. The mushrooms go meaty and juicy inside while the panko turns shatteringly crunchy. Serve them the moment they come out with a cold garlic dip.
Everything you need
- 450 g button or chestnut mushrooms, whole
- 1½ cups (90 g) panko breadcrumbs
- ⅓ cup (33 g) grated parmesan
- ½ cup (63 g) all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp dried thyme
- ¾ tsp fine salt
- 2 tbsp olive oil, for spraying
- ½ cup (120 g) sour cream, for the dip
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Wipe the mushrooms clean with a damp cloth rather than washing them. Soaked mushrooms hold water and steam the crumb off.
For this step
- 450 g button or chestnut mushrooms
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Mix the panko with the parmesan, garlic powder, thyme and salt. Put the flour in one bowl and the beaten eggs in another.
For this step
- 1½ cups (90 g) panko breadcrumbs
- ⅓ cup (33 g) grated parmesan
- ½ cup (63 g) all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp dried thyme
- ¾ tsp fine salt
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Roll each mushroom in flour, then egg, then the panko mix, pressing so the crumb sticks all over.
For this step
- 1½ cups (90 g) panko breadcrumbs
- ½ cup (63 g) all-purpose flour
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Preheat the air fryer to 190°C / 375°F. Arrange the mushrooms in a single layer and spray generously with oil.
For this step
- 450 g button or chestnut mushrooms
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Air fry for 10 to 14 minutes, shaking at the halfway point, until deep golden and crisp.
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Stir the sour cream with a little garlic powder, lemon and chopped herbs for the dip, and serve the mushrooms hot.
For this step
- 450 g button or chestnut mushrooms
- 1 tsp garlic powder
- ½ cup (120 g) sour cream
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Small whole mushrooms work better than sliced ones, which go floppy and lose their coating.
- Double dip the egg and panko for an extra thick crust if you like them really crunchy.
Make it your own
- Use gluten-free breadcrumbs and flour to make them coeliac friendly.
- Swap the thyme for cajun seasoning and serve with a chipotle mayo.
Storing & reheating
Best straight from the basket. Keep leftovers in the fridge for 2 days and re-crisp at 190°C for 4 minutes. Do not microwave, the crumb goes soggy.
Frequently asked
Do I need to preheat for breaded mushrooms?
Yes. A hot basket sets the crumb quickly so it crisps rather than absorbing moisture from the mushrooms.
Why did my coating fall off?
Usually wet mushrooms or a skipped flour layer. Wipe them dry, and always go flour, then egg, then panko so each layer grips the next.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.