These Must try baked Garlic mushroom bombs are a perfect snack or can go as a side dish with your dinner.
I grew up in a town in the mid-hills of the Himalayas, known as the mushroom city of India. I remember there was a time when we grew mushrooms. On weekends or other holidays, my mother would often ask us to help her with harvesting and cleaning. Well, we would very rarely oblige but I do have some memories of helping her. And yes, I love mushrooms.
Why try these babies?
- Very easy
- Needs a few pantry staples
- No flour recipe
- Crispy on outside
- Creamy coating
- A quick snack
These baked garlic mushroom bombs are crispy from outside due to the bread crumbs and have a coating that will melt in the mouth. I have used no flour in the coating so that we don’t get that chewy crust or coating. When you munch on these mushroom bombs you will taste an explosion of the garlicky and creamy crust before you start to chew on the perfectly baked mushrooms.
I have used boiled potato and plain yogurt batter to coat these addictive bombs. Now, since there is no flour, there is no issue of under-baked batter.
Quick notes for these Garlic Mushroom Bombs
Have a look at the quick notes down below. They will help you in making these perfectly delicious garlic mushroom bombs.
- Try to use equal-sized mushrooms, or cut the bigger ones into halves. If possible choose small-sized mushrooms.
- Do not rinse the mushrooms in water. Scrub clean them with a dry or wet towel.
- Put the boiled potato in the fridge for at least an hour before grating it.
- Use the finest side of the grater to grate the potato. It helps to make the batter smoother.
- Use fresh garlic or garlic powder to flavor the batter.
- Feel free to choose the flavoring of your choice.
- Before coating, the mushrooms give the batter a taste check. It should be slightly on the stronger side coz it has to make up for the mushrooms.
- You can deep fry, shallow fry, air fry, or bake them.
Must-try: Baked garlic mushroom bombs
Ingredients
- 10 oz White button mushrooms or Baby Bella (282 gms)
- 1 medium size Boiled potato
- ¼ cup Plain yogurt
- 3 ½ tbsp Water
- 3 cloves Garlic (finely grated or use a garlic press)
- ½ teaspoon Black pepper
- ½ teaspoon Salt
- ¼ teaspoon Paprika
- 1 teaspoon Chaat masala
- ¼ cup Cilantro (finely chopped)
- ½ cup Bread crumbs for coating
- Cooking spray
Instructions
- Take a medium-sized potato. Make cuts on each edge of the potato and bake in a microwave for 5-6 minutes. Alternately boil the potato.
- Let the potato cool completely before removing the skin.
- Preheat the oven to 425 0F.
- Clean the mushrooms using a kitchen towel and cut off the dirty stems.
- Into a bowl, using the fine side of the grater, finely grate the potato.
- To the grated potato, add yogurt, garlic, cilantro, and all the spices.
- Mix well and use 3-4 tablespoon of water to fix the consistency. Keep the consistency thick.
- Coat the mushrooms well in the batter.
- Roll the coated mushrooms in the bread crumbs to cover them fully.
- Place the mushrooms evenly on the parchment-lined baking tray.
- Spray the mushrooms generously with cooking spray (or carefully brush them with some oil).
- Bake in a preheated oven while turning in between. It should take between 25-30 minutes depending on the size of the mushrooms.
- Remove from the oven as they start to sizzle.
- Serve hot and enjoy as such or with sauce or chutney of your choice.
Notes
- I like to microwave my potatoes as it is quick and hassle-free. You can certainly boil them.
- You can certainly deep fry or shallow fry these mushroom bombs. They will never fail to please you.
- If baking, the baking time can vary depending on the size of the mushrooms. Just keep an eye and remove when they start to sizzle.
- Try to use relatively equal-sized mushrooms, so that all get equally and well baked.
- If you feel that your mushrooms are looking dry, remove them from the oven and give a spray of cooking oil and continue baking.
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