How to Make Crumbed Mushrooms – Crispy Outside, Juicy Inside

These Crumbed Mushrooms are the kind of snack that disappears quickly — crispy on the outside, juicy on the inside, and packed with flavour. I used to serve them at my café, and they were such a hit that customers often came in asking for them by name. What sets these apart is a clever little trick: a quick pre-bake before crumbing and frying. It keeps the mushrooms juicy without making them soggy. We love them with sour cream and a dollop of my Chilli Jam, Sweet, Spicy & Addictive — it’s the perfect combo.

Crumbed Mushrooms with Parmesan and Thyme

Prep Time: 25 minutes mins

Cook Time: 15 minutes minutes

Oven Pre Cook: 15 minutes minutes

Servings: 4 appetizer

These Crumbed Mushrooms with Parmesan and Thyme were a favourite at my café — crisp, golden, and juicy every time. The secret? A quick pre-bake before crumbing and frying. They're simple to make, full of flavour, and perfect with chili jam and sour cream on the side.

Print Recipe

Ingredients

 

For the Mushrooms

• 700g Mushrooms any size – button or flat
• Drizzle of olive oil for baking
• Cooking oil for frying
• Salt to season

Crumbing Mix

• 1½ to 2 cups breadcrumbs
• 1 tsp garlic powder
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 4 -8 tbsp finely grated parmesan the more the better
• 1 tsp pepper

For Coating

• Plain flour for dusting
• Egg wash 1–2 eggs mixed with a teaspoon of oil and a teaspoon of water per egg

Instructions

 

Bake the Mushrooms

• Preheat oven to 180°C (350°F).
• Slice flat mushrooms into thick slices; leave button mushrooms whole.
• Place mushrooms on a baking paper–lined tray, drizzle with olive oil, and bake for around 15 minutes or until they start to release their juices. (Check after 10 minutes to avoid drying them out.)
• Let mushrooms cool while you prepare the crumb.

Prepare the Crumb

• In a bowl, combine the breadcrumbs, garlic powder, thyme, parmesan, and pepper.

Crumb the Mushrooms

• Set up three bowls: one with flour, one with egg wash, and one with the breadcrumb mixture.
• Dust each mushroom piece in flour, dip into egg wash, then coat thoroughly in breadcrumbs.
• Chill in the fridge for later, or proceed to frying.

Fry and Serve

• Heat a generous amount of cooking oil in a frying pan over moderate heat.
• Fry the crumbed mushrooms in batches, turning to brown evenly on all sides.
• Remove and drain on paper towel, then sprinkle lightly with salt.
• Serve hot with dipping sauces like chili jam and sour cream.

Video

Notes

• For a more effective egg wash, I now like to add 1 teaspoon of oil and 1 teaspoon of water per egg. This helps the crumbs stick better to the mushrooms and results in a crispier coating.
• Feel free to increase the Parmesan — I recommend using double the amount for extra flavour and richness, so about 8 tablespoons of finely grated parmesan. It really makes a difference!