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Egg-Free Crumbed Mushrooms

These perfectly crumbed mushrooms are heavenly and so addictive
Prep Time30 mins
Cook Time15 mins
Cuisine: General
Keyword: crumbed mushrooms, egg-free mushrooms, fried mushrooms


  • 250 gram button mushrooms
  • 1/2 cup cake wheat flour
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1/2 tspn dried thyme
  • 1/2 tspn paprika
  • 1 tspn garlic and herb seasoning I used Ina Parmaan
  • 2 tbsp grated Parmesan
  • 1 tbsp fresh lemon juice
  • 150 ml ice cold water
  • Oil for frying Light Olive Oil or Canola Oil


  • 1/4 cup mayonnaise
  • 2 tbsp plain yogurt
  • 1 small clove garlic grated
  • pinch of chilli flakes


  • Use a damp paper towel or a soft brush to remove any dirt from the mushrooms. Set aside
  • Add the Panko Breadcrumbs to one bowl. In another bowl mix the flour, baking powder, parmesan, salt, thyme, paprika, garlic and herb seasoning and lemon juice. Add the water a little at a time until you form a batter, should be a runny consistency
  • Heat the oil in a pan on medium heat
  • Dip the mushroom in the batter, let the excess batter drip off the mushroom. Roll the mushroom in the panko breadcrumbs
  • Fry in hot oil on medium heat until mushrooms are golden brown and crisp


  • Mix all the ingredients for the dip in a small bowl and refrigerate until serving time


  1. I test the oil by dropping a crumb in the oil. If it creates bubbles around the crumb and the crumb rises, it's how I know my oil is ready
  2. You can give the mushroom a light rinse if you wish but do not soak the mushrooms in water, it soaks water like a sponge