Crispy garlic breaded mushrooms made with panko, garlic, chickpea flour, and a zesty vegan mayo dip. Crunchy, herby, and fully addictive.
You know when you open your fridge five times hoping something new appears? Yeah. That was me. Nothing exciting—just a pack of mushrooms sitting in the corner like, “Hey… you forgot about us.” Honestly, I almost did.
It had been one of those weeks—nothing dramatic, just the slow emotional drain of a Wednesday that felt like a second Monday. I didn’t want dinner. I wanted a snack. Something hot. Salty. Definitely crunchy. And I didn’t want to think too hard.
So I grabbed those mushrooms, did a little rummaging, and decided to go rogue. A little garlic here, some panko there… next thing I know I’m standing over the stove, dipping fried mushrooms in a lemony chive dip, totally forgetting that I was supposed to be “eating light.”
And listen, they weren’t perfect. I may have over-fried the first few (why does it always happen when you’re distracted by your phone?), but when I got it right—wow. Crunchy coating, juicy inside, garlicky and just enough herbs to make it feel like something you’d overpay for at a wine bar.
I don’t know. Maybe it was the craving talking. Or maybe these crispy garlic breaded mushrooms are just that good. You’ll have to tell me.
Why You’ll Love This Crispy Garlic Breaded Mushrooms Recipe?
I’ve made a lot of snacks. Some great. Some… let’s just say, not blog-worthy. But these? These hit different.
It’s the crispy garlic breaded mushrooms themselves—they’ve got this magical contrast. You bite in and hear the crunch (legit audible), then the soft earthy mushroom inside just kind of melts. And the seasoning? Not shy. Garlic, onion, herbs, smoked paprika. It gives off big “snack with purpose” energy.
Also, they’re vegan. Easily gluten-free. You can fry or air-fry. Serve with dip or just eat standing in the kitchen like a feral raccoon in leggings (hi, it’s me). They work every time. Mostly.
That dip though? That’s the bonus level. It’s creamy, lemony, with those little hits of fresh chive that make you feel fancy even if you’re eating them off a paper towel.
Ingredient Notes:
This isn’t one of those “five ingredients you’ve never heard of” situations. It’s more like, “Hey, I bet you have most of this already” kind of recipe. Let’s break it down:
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Mushrooms: Chestnut (or cremini) work best. They’ve got bite and flavor. Button mushrooms are fine, but they’re a little basic. Just being honest.
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Flour: All-purpose flour is your base coat. It helps everything else cling on like a toddler to your leg at dinner time.
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Chickpea Flour + Plant Milk: This is your egg-free batter. Thick, clingy, and a little nutty. Honestly, I like it better than egg.
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Panko Breadcrumbs: Do not skip these. Regular breadcrumbs are okay, but panko gives you restaurant-style crunch. The kind you brag about.
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Garlic Granules, Onion Powder, Herbs, Smoked Paprika: The holy seasoning squad. They bring the flavor. Don’t skimp.
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Neutral Oil: Sunflower or veggie. Not olive. Olive wants to make everything about itself.
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Vegan Mayo, Chives, Lemon Juice: This dip. I want to bathe in it. But I won’t. Probably.
How To Make Crispy Garlic Breaded Mushrooms?
Step 1. Heat That Oil
Pour your oil into a deep-ish pot—just enough to fry a few at a time without drama. Aim for 350°F. No thermometer? Drop a breadcrumb in. If it sizzles and floats, you’re golden. If it just sinks? Wait. Trust me.
Step 2. Set Up Your Stations
Three bowls, chef.
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One with just flour.
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One with chickpea flour and milk whisked together—think thick pancake batter.
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One with panko, garlic, onion, herbs, paprika, and salt.
Step 3. Bread Those Mushrooms
Dry your mushrooms first. I learned the hard way—wet mushrooms = sad coating. Then dip each one in flour, batter, then panko mix. Press gently so it sticks. Place them on a plate like little crispy soldiers waiting for glory.
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Step 4. Fry Time
Fry 3–4 mushrooms at a time. Don’t crowd them or the oil drops in temp and you’ll get soggy sadness instead of crisp perfection. Flip after 2–3 minutes, or when they look crispy crispy. Color is your cue.
Step 5. Drain + Warm
Lay them on paper towels or a wire rack. If you’re making a bunch (and you should), keep them warm in a low oven. Or eat them as you go—I won’t stop you.
Step 6. Make the Dip
Mix everything in a bowl. Taste it. Adjust salt, lemon, whatever. It should taste like sunshine and creaminess got married.
Step 7. Serve + Eat Immediately
Pile up the mushrooms. Sprinkle some flaky salt or chopped herbs if you’re into that. Dunk. Eat. Repeat.
Storage Options:
Look, these crispy garlic breaded mushrooms are best fresh. Like, devour-immediately fresh. But if you do have extras, store them in the fridge, not longer than a day or two. Reheat in the oven or air fryer. Microwaving makes them weird. Like… soggy nugget weird. Don’t do it.
Variations and Substitutions:
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No chickpea flour? All-purpose or rice flour can do the job. It’ll be a little different, but still great.
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No mushrooms? Use zucchini coins, tofu cubes, or even cauliflower bites. The coating’s the real star.
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Air fryer? Yep! Spray lightly with oil and air fry at 400°F for 10–12 minutes. Flip halfway.
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Want it spicy? Add cayenne to the breadcrumbs. Or hot sauce to the dip. Or both. Go full chaos.
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Gluten-free? Totally doable. Just use GF flour and GF panko. Easy swap, still delish.
What to Serve with Crispy Garlic Breaded Mushrooms?
You can build a whole vibe around these little guys. I’ve done it. No regrets.
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Cold beer or sparkling wine – You deserve bubbles.
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Crispy salad – Something acidic to balance all that savory.
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Roasted red pepper dip or hummus – Because you can never have too many dips.
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Movie night snacks board – Popcorn, olives, nuts, these mushrooms. A mood.
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Just the dip and your fingers – No shame. We’re friends here.
Frequently Asked Questions:
Can I make them ahead?
You can bread them ahead and refrigerate for a couple hours. But fry just before serving. The crunch is the point.
Do I have to deep fry?
Nope. Air frying works great too. The texture is slightly different, but honestly? Still delicious.
Are these freezer-friendly?
Ehhh. Not really. Fresh is best. If you freeze them, expect a bit of texture change. Not a dealbreaker, but not ideal either.
So… You Gonna Try These Crispy Garlic Breaded Mushrooms or What?
If you do, please tell me. Show me. Whisper it to me in a dream. I love seeing how other people put their own spin on things. Maybe yours will be crunchier. Maybe your dip will be spicier. Or maybe you’ll eat the whole batch standing at the counter in fuzzy socks like I did.
Whatever happens, I hope you love every bite.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Garlic Breaded Mushrooms
Ingredients
For the Mushrooms:
- 15 to 20 medium chestnut mushrooms cleaned with stems intact
- 4 tablespoons 30g all-purpose flour
- ½ cup 60g chickpea flour (gram flour)
- ½ cup 120ml unsweetened plant-based milk (e.g., almond or soy)
- 1 cup 50g panko breadcrumbs
- 1½ teaspoons garlic granules
- ½ teaspoon onion granules
- 1 teaspoon dried mixed herbs
- 1 teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- 2 cups 480ml neutral-flavored oil (e.g., sunflower or vegetable), for frying
For the Lemon-Chive Dip:
- ⅓ cup 80g vegan mayonnaise
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
Instructions
Heat the Oil
- Pour the oil into a heavy-bottomed saucepan, filling no more than one-third of the pot’s capacity. Place over medium heat and bring to a temperature of 350°F (175°C). Use a kitchen thermometer to confirm the temperature, or test by dropping a breadcrumb into the oil—it should sizzle and rise to the surface.
Prepare the Coating Stations
- Set out three shallow bowls.
- Bowl 1: Place the all-purpose flour.
- Bowl 2: In a separate bowl, whisk together chickpea flour and plant-based milk until a smooth batter forms.
- Bowl 3: In the final bowl, combine panko breadcrumbs, garlic granules, onion granules, mixed herbs, smoked paprika, and salt.
Coat the Mushrooms
- Using a clean kitchen towel, pat the mushrooms dry to ensure the coating adheres properly.
- Dredge each mushroom in the all-purpose flour, tapping off the excess.
- Dip the floured mushroom into the chickpea batter, allowing any excess to drip off.
- Roll the mushroom in the seasoned panko mixture, gently pressing to ensure the coating adheres well.
- Place the coated mushrooms on a plate or tray in preparation for frying.
Fry the Mushrooms
- Verify the oil is hot by testing with a breadcrumb. Fry the mushrooms in small batches of 3 to 4 at a time to avoid overcrowding. Cook for approximately 2 to 3 minutes per side, turning with tongs, until they are uniformly golden and crisp. Monitor the oil temperature between batches.
Drain and Keep Warm
- Transfer the fried mushrooms to a wire rack or a tray lined with paper towels to drain any excess oil. To keep them warm and crisp while frying the remaining batches, place them in a preheated oven set to 200°F (95°C).
Prepare the Lemon-Chive Dip
- In a small mixing bowl, combine vegan mayonnaise, chopped chives, and freshly squeezed lemon juice. Season to taste with salt and pepper. Mix until well blended. Adjust lemon or seasoning based on preference.
Serve
- Arrange the crispy garlic breaded mushrooms on a serving platter. Garnish with additional chives if desired. Serve immediately alongside the lemon-chive dip.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
