Side Dishes

Baked Breaded Mushrooms with Herbs

You will adore these crisp breaded mushrooms with herbs.

The lemon and herbs in this breaded mushroom recipe add a bit of zing to the crunchy coating.

These delicious breaded mushrooms make an delicious appetizer or even a simple snack. Tasteful slices of mushrooms coated into a crunchy and flavourful coating of breadcrumbs and a mix of herbs which brings special flavour to the mushrooms.

The recipe is simple - the mushrooms are sliced into thin slices then breaded and fried until crispy and brown. This is the healthier alternative to deep-fried mushrooms.

They are so delicious that you will end up eating them as soon as they come out of the oven. You can serve them as a light meal along a bowl of green salad or a your favourite dip. Let' see how to make these delicious meal!

Mushrooms are so versatille that you can prepare them in a variety of ways. This is only one of them but you can turn them into a creamy soup, delicious risotto, stuffed them, top with cheese and bake in the oven. You can saute them with
butter spice with herbs and serve along anything you wish. 

What you'll need for crispy breaded mushrooms

The list of ingredients for this recipe is really short and preparation is quick and simple. For this recipe prepare:

  • WHITE or BROWN (CREMINI) MUSHROOMS: In this recipe we used brown mushrooms but white button or portobello mushrooms will work also fine. Choose medium to large mushrooms of the same size. 

  • FINE BREADCRUMBS: Dried fine breadcrumbs are perfect for this recipe as they make thin crispy coating which makes these mushrooms super crispy.

  • SEASONING: Herbs are what these mushrooms make extra delicious. We opted for dried thyme, oregano and fresh rosemary (very finely chopped so they stick easily). Use any other mix you like or have on hand (dried or fresh parsley, basil, dill...). In addition we also season flour with salt and ground black pepper.

  • OLIVE OIL: Use quality olive oil and be sure to brush generously each mushroom slice. This ensures mushrooms not to dry out and to become crispy and delicious once baked.

How to make baked breaded mushrooms

Making these amazingly delicious meal is so simple once you have ready your ingredients. Here is the steps to make them:

SLICE MUSHROOMS: First gently wipe each mushroom with a damp kitchen paper (don't wash them as they will soak up too much water) and remove the stems (use them for some other recipe). Take a cutting board and a sharp knife and cut each mushroom vertically into 2mm thick slices.

PREPARE BREADING: Place flour in a medium bowl then add salt and black pepper and stir to combine. Next, whisk eggs in another bowl, add water or milk and whisk again. Combine breadcrumbs and all herbs in the third bowl. You are now ready for breading.

BREADING: Breading is easy, just work in batches. First toss 4-5 mushroom slices into the flour, tap them and transfer to the eggs. Now, using two forks dip them completely into eggs and then transfer to the bowl with breadcrumbs.

Turn them to coat completely into breadcrumbs. Place on a plate until ready to bake. You can cover them with some clingfilm and keep in the fridge for up to 1 day.

BAKING: Arrange mushroom slices on baking sheet lined with baking paper (you will need to do this in 2 batches) then brush each slice with olive oil and bake - first for 7-8 minutes then flip them and bake for another 4-5 minutes. That's it - your crispy mushrooms are ready to enjoy!

Making ahead baked breaded mushrooms

These delicious mushrooms can be make ahead. Just bread them the day before and keep in the fridge, covered with clingfilm or aluminium foil. Then bake them as usual. They will be the same delicious.

Looking for more tasty side-dishes? Take a look at these recipes:

Baked Breaded Mushrooms with Herbs

MAKES: 4 servings
COOKS IN: 40 minutes


  • 300g button mushrooms (6 large mushrooms)
  • 60g (1/2 cup) plain flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 eggs
  • 60ml water or milk
  • 140g fine dried breadcrumbs
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 tablespoons fresh rosemary, finely chopped
  • 60ml (4 tablespoons) olive oil


  1. Wipe the mushrooms with dump kitchen paper (don't wash them) and remove the stems.

  2. Cut each mushroom vertically into long slices (2mm thin) using a sharp knife. You can also do this using mandolin slicer.

  3. Place the flour in a small bowl. Add salt and ground pepper and stir.

  4. Whisk the eggs in another bowl then pour the water and stir to combine.

  5. Stir the breadcrumbs and herbs in one bowl.

  6. Toss handfuls of the mushroom slices into flour until they are lightly coated, then drop them into whisked eggs and dip until coated (you can do this using two forks).

  7. Transfer them to breadcrumbs and toss until evenly coated.

  8. Preheat the oven to 190 C and line baking sheet with baking paper. You will need to bake these mushrooms in 2 batches. Brush the paper with olive oil.

  9. Arrange slices of mushroom across the baking sheet then brush them generously with olive oil. Bake for 5-6 minutes then turn each slice and bake for another 4-5 minutes, or until they are crisp and golden brown. Transfer them to serving plate and serve with your favourite dip. Serve the mushrooms on a plate with the dip in a small bowl.

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