Ingredients
Scale
- 2 cups fresh shiitake mushrooms, cleaned and stems removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon paprika
- Dipping sauce of your choice
Instructions
- In a skillet over medium heat, drizzle olive oil and add minced garlic. Sauté for 1 minute until fragrant.
- Toss in shiitake mushrooms with dried thyme, salt, and black pepper. Cook for about 5-7 minutes until tender and golden brown.
- In a bowl, mix breadcrumbs, grated parmesan cheese, and paprika together until well combined.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Coat each sautéed shiitake mushroom in the breadcrumb mixture and place on the prepared tray.
- Bake for 20-25 minutes or until golden and crispy. Allow to cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until crispy.
- Can use dried shiitake mushrooms if rehydrated beforehand.
- Substitute parmesan with nutritional yeast for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg