Crispy Garlic Mushroom Bites
Golden, crispy, and bursting with savory flavor, these Crispy Garlic Mushroom Bites are a must-have for any snack table or party platter. Paired with a creamy garlic and chive mayo dip, they deliver a restaurant-quality appetizer right from your kitchen!
Why You’ll Love This Recipe
Incredibly Crunchy: Perfectly breaded and fried for that irresistible crunch in every bite.
Packed with Flavor: The mushrooms stay juicy inside, while the garlic and herbs infuse the coating with rich, savory goodness.
Fun and Easy to Make: Simple steps with big rewards—perfect for casual gatherings, appetizers, or even game-day snacks.
Crowd-Pleaser: Even people who aren’t huge mushroom fans will love these bite-sized treats when dipped in the flavorful mayo.
Key Ingredients Highlights
Mushrooms: Button or cremini mushrooms are ideal—tender and juicy once cooked.
Breadcrumbs: Fine dried breadcrumbs give the coating a delicate, crispy texture.
Garlic Powder & Parsley: Simple pantry spices that add depth and fragrance to the breading.
Garlic and Chive Mayo: A creamy, garlicky dip that takes the crispy bites over the top.
Crispy Garlic Mushroom Bites
Ingredients:
Mushroom Bites
420 g mushrooms cleaned, stems trimmed
75 g all-purpose flour
2 large eggs
100 g fine dried breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp fine sea salt + more for serving
1/4 tsp cracked black pepper
oil for frying
Garlic and Chive Mayo
1 cup mayonnaise
1 clove garlic minced
1/2 tbsp chives finely chopped + more for serving
Instructions:
Make the Garlic and Chive Dip:
In a small bowl, combine the mayonnaise, minced garlic, and chopped chives.
Stir until well mixed.
Cover and chill in the refrigerator until ready to use.
Prepare the Mushrooms:
Gently clean the mushrooms with a brush or paper towel—avoid rinsing with water to prevent sogginess.
Preheat the oil in a deep fryer or heavy-bottomed pot.
Set Up Breading Stations:
Place the flour into one shallow bowl.
Beat the eggs in a second bowl.
In a third bowl, mix together the breadcrumbs, garlic powder, parsley, salt, and black pepper.
Bread the Mushrooms:
Working one at a time, coat each mushroom first in the flour, then dip into the beaten egg, and finally roll in the breadcrumb mixture, pressing gently to ensure an even coating.
Fry the Mushrooms:
Fry about 5 mushrooms at a time in the hot oil for roughly 3 minutes, or until crisp and golden brown.
Remove and drain on paper towels.
Repeat with the remaining mushrooms.
Serve:
Let the mushrooms cool slightly before serving. Sprinkle with extra salt if desired, and enjoy warm with the garlic chive mayo for dipping.
Recipe Notes
Mushroom Prep:
Always clean mushrooms using a soft brush or a dry paper towel to remove dirt. Avoid washing them under running water, as mushrooms absorb moisture quickly and can become soggy during frying.
Coating Tip:
Make sure to coat the mushrooms thoroughly at each breading stage—flour first (to help the egg stick), then egg, and finally breadcrumbs. Lightly pressing the breadcrumbs onto the mushroom will ensure a crispier, more even coating.
Oil Temperature:
Keep your oil consistently hot around 350°F (175°C). If the oil is too cool, the mushrooms will absorb too much oil and become greasy. If too hot, the outside will brown too quickly without cooking the inside properly.
Small Batch Frying:
Only fry about 5 mushrooms at a time to avoid overcrowding the fryer. Adding too many mushrooms at once drops the oil temperature, resulting in uneven frying.
Drain Properly:
After frying, transfer mushrooms to a plate lined with paper towels. This helps absorb any excess oil and keeps the coating crisp.
Serve Fresh:
These mushroom bites are best served hot and fresh. If you need to keep them warm for a few minutes, place them in a 200°F (93°C) oven while you finish frying the rest.
Customize the Dip:
The garlic chive mayo can be easily adjusted—add a pinch of smoked paprika, lemon juice, or even a dash of hot sauce if you want an extra flavor boost.
Nutrition Information
(Approximate per 4-5 bites with some dip)
Calories: 210 | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Sodium: 330mg | Fiber: 1g
Frequently Asked Questions:
Can I use other types of mushrooms?
Yes! Cremini, white button, or even small portobello mushrooms work well.
Is it possible to bake these instead of frying?
You can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through, but they won’t be quite as crispy as frying.
Can I make them ahead of time?
They’re best served fresh, but you can prep the breaded mushrooms a few hours ahead and refrigerate them before frying.
What dipping sauces go well besides garlic chive mayo?
Ranch dressing, spicy aioli, marinara, or even honey mustard make great alternatives.
Are these gluten-free?
Not as written, but you can easily swap in gluten-free flour and gluten-free breadcrumbs to make them gluten-free.
How do I prevent the coating from falling off?
Make sure the mushrooms are dry and lightly coat in flour first, which helps the egg and breadcrumbs stick better.
How do I know when the oil is ready for frying?
If you don’t have a thermometer, drop a breadcrumb into the oil—it should sizzle immediately but not burn.
Can I use an air fryer instead of deep frying?
Yes! Spray the breaded mushrooms lightly with oil and air fry at 400°F for 10–12 minutes, shaking halfway through.
How thick should the breading be?
A light but complete coating is best—you don’t want it so thick that it overpowers the tender mushroom inside.
What type of oil should I use for frying?
Neutral oils with a high smoke point, like vegetable oil, canola oil, or peanut oil, are perfect for frying these bites.