Description
Crispy baked mushroom bites packed with cheesy, savory flavor, combining tender mushrooms with a golden breadcrumb coating for a delicious appetizer or snack.
Ingredients
- 2 cups mushrooms, finely chopped (shiitake, puffball, or mixed)
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil (for brushing)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat a small amount of olive oil in a skillet and sauté onion for 3–4 minutes until softened.
- Add garlic and mushrooms, cooking for 5–7 minutes until moisture evaporates. Let cool slightly.
- Transfer mixture to a bowl and add breadcrumbs, mozzarella, Parmesan, parsley, egg, salt, pepper, and paprika.
- Mix thoroughly until combined.
- Shape mixture into small balls (1–1.5 inches) and place on baking sheet.
- Brush each ball lightly with olive oil.
- Bake for 20 minutes, turning halfway through, until golden and crispy.
- Let cool slightly and serve warm.
Notes
- Cook mushrooms thoroughly to remove excess moisture.
- Do not skip cooling slightly before mixing to avoid scrambling the egg.
- Freshly shredded cheese melts better than pre-shredded.
- Use gluten-free breadcrumbs if needed.
- Chill mixture briefly if too soft to shape.
- Serve with marinara or creamy dips.
- Reheat in oven for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
