Air Fryer Breaded Mushrooms are the perfect side dish or appetizer. This air fryer mushroom recipe leads to super crispy breaded mushrooms . Make these quick and easy breaded mushrooms that are also vegan and gluten-free !
- What are breaded mushrooms?
- Why you will love this recipe
- Ingredients for Air Fryer Breaded Mushrooms
- How to make Breaded Mushrooms in the Air Fryer
- Frozen Breaded Mushrooms in Air Fryer
- Tips
- Serving Suggestion
- Storage
- Other Air Fryer Recipes
What are breaded mushrooms?
Breaded Mushrooms are a great appetizer made by dipping mushrooms in batter then covering with a flavoured bread crumb mixture.
These mushrooms are then either fried, baked or air fried to crispy perfection – excellent for any mushroom lover.
Crispy Air Fryer Breaded Mushrooms taste just as good as their deep fried counterpart.
The air fryer works by circulating hot air and crisps up the exterior of the food. Since jumping on the air fryer bandwagon, I’ve been loving Air fryer Baked Sweet Potato , Air Fryer Garlic French Fries and Air Fryer Apple Ring Donuts
Why you will love this recipe
Suitable for vegans and gluten-free diets
Easy recipe/ Easy air fryer recipe
Healthier than deep fryer breaded mushrooms. Less oil is required than deep fried versions and the recipe is low carb overall
Serve at BBQs, parties or for game day.
Ingredients for Air Fryer Breaded Mushrooms
Mushrooms
The type of mushrooms you use are down to personal preference generally.
Some recommend are white mushrooms, white button mushrooms, chestnut mushrooms, baby portobello mushrooms, baby bellas and oyster mushrooms.
Larger mushrooms such as portobello can also work but will need longer cooking time.
I do not recommend frozen mushrooms as they have high water content.
Rice flour – an extra coating of rice flour helps make the mushrooms crispy and prevents the wet batter making the mushrooms soggy.
Gram flour – in replacement of the egg mixture, I have used a batter made with chickpea flour and plant milk. Chickpea flour is gluten-free but you can use all purpose flour.
Plant milk – for egg-free egg wash I have used plant milk. You can use dairy milk if not strictly vegan.
Cornflakes – I have used ground corn flakes for a gluten free option but you can use panko bread crumbs if you are not gluten-free.
Seasoning – you can use whichever seasoning you like, some examples include: garlic powder, onion powder, black pepper, Italian seasoning, mixed herbs.
You can also leave out the seasoning and stick to plain bread crumbs
Cooking spray – varieties of oil spray such as olive oil, canola oil and avocado oil all work
How to make Breaded Mushrooms in the Air Fryer
Firstly, clean your mushrooms then set aside.
For the best mushrooms, do not wash them but clean with a pastry brush. You can also use a slightly damp paper towel. Washing the mushrooms causes the mushrooms to become water-logged which will release when cooking.
In a bowl, add the rice flour.
In a separate bowl, whisk chickpea flour and plant milk. For best results, keep the batter thick.
In a third bowl, mix together your seasoning and bread crumbs/ground cornflakes.
To bread the mushrooms, first dip into the rice flour and coat thoroughly.
Dip into the wet batter next. Use either your hands or a spoon and transfer over to the breadcrumbs
Coat well in the breadcrumb mixture and set aside until you have a batch ready to air fry.
Place in the air fryer basket in a single layer and spray mushrooms with the cooking spray.
Air Fry on 190 degrees C / 370 degrees F for 10-15 minutes or until golden brown.
Note that different types of mushrooms will cook at different times, so the total time for cooking will be adjusted.
As an approximation, smaller mushrooms will take around 10 minutes.
Frozen Breaded Mushrooms in Air Fryer
If you have shop-bought breaded mushrooms, why not cook them in the air fryer!
Place your frozen breaded mushrooms (without defrosting) into a preheated air fryer at 200C/400F for 10 minutes.
Different brands may require different times so it is essential to check on your mushrooms. Adjust the time and temperature accordingly.
The outside should be golden and crispy and the mushrooms should be piping hot through and soft.
Tips
Do not wash your mushrooms
Arrange in similar size of the mushrooms so each batch cooks equally.
Ensure to coat the sides of the mushrooms to get a nice even coating.
At the half way mark, check the mushrooms. If the coating appears to be dark, reduce the heat and continue cooking.
Serving Suggestion
Breaded mushrooms are the perfect appetizer.
Serve with your favorite dipping sauces as finger food. Some great options are vegan mayonnaise or vegan ranch dressing. Sour cream is another option.
Marinara also goes great.
You may want to sprinkle over parmesan cheese or a dairy-free equivalent on the cooked mushrooms for added savouriness.
Have them as a side alongside these Air Fryer French Bread Pizzas (Baguette Pizzas)
Storage
Air-fried mushrooms are best enjoyed immediately after cooking to enjoy them at their crispiest.
You could bread them in advance and keep in a covered container until ready to cook.
Store leftovers in an airtight container and reheat in the air fryer to get them crunchy again
Other Air Fryer Recipes
Donut holes
Air fryer Chestnuts
Sliced Potatoes in Air Fryer
Air fryer Baklava
Jacket Potato in the air fryer after microwaving
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Breaded Mushrooms
Equipment
- 1 Air fryer
Ingredients
- 12 medium mushrooms
- 3 tablespoon rice flour or corn flour (white)
- ½ cup gram flour chickpea flour (fine besan)
- ¼ cup oat milk or any other plant milk
- ½ cup cornflakes plain
- 2 tablespoon seasoning including garlic powder, onion powder, black pepper, Italian seasoning, mixed herbs.
- 1 tablespoon cooking spray
Instructions
Prepration
- First clean 12 medium mushrooms using clean kitchen towel or napkin. Keep them aside.
- Grind 1/2 cup cornflakes in a coffee grinder until you get semolina teaxture.
- Take three bowls, in one bowl add 3 tablespoon rice flour in second bowl add 1/2 cup gram flour and in third bowl add ground 1/2 cup cornflakes .
- Make gram flour batter – In 1/2 cup gram flour add 1/4 cup oat milk and whisk well, leave it aside.
- In ground 1/2 cup cornflakes add seasoning, mix well.
Bread the Mushrooms
- First dip one mushroom in rice flour and coat throughly. Dust off extra flour by shaking the mushroom.
- Drop rice flour coated mushroom in gram flour batter, make sure it coats all the sides.
- Remove it either using a fork or your hands.
- Coat well in cornflakes crumbs or breadcrumbs and set aside until you have a batch ready to air fry.
- Place in the air fryer basket in a single layer and spray mushrooms with the cooking spray.
- Air Fry on 190 degrees C / 370 degrees F for 10-15 minutes or until golden brown.
- Enjoy hot with vegan dip.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Breaded Mushrooms
Equipment
- 1 Air fryer
Ingredients
- 12 medium mushrooms
- 3 tablespoon rice flour or corn flour (white)
- ½ cup gram flour chickpea flour (fine besan)
- ¼ cup oat milk or any other plant milk
- ½ cup cornflakes plain
- 2 tablespoon seasoning including garlic powder, onion powder, black pepper, Italian seasoning, mixed herbs.
- 1 tablespoon cooking spray
Instructions
Prepration
- First clean 12 medium mushrooms using clean kitchen towel or napkin. Keep them aside.
- Grind 1/2 cup cornflakes in a coffee grinder until you get semolina teaxture.
- Take three bowls, in one bowl add 3 tablespoon rice flour in second bowl add 1/2 cup gram flour and in third bowl add ground 1/2 cup cornflakes .
- Make gram flour batter - In 1/2 cup gram flour add 1/4 cup oat milk and whisk well, leave it aside.
- In ground 1/2 cup cornflakes add seasoning, mix well.
Bread the Mushrooms
- First dip one mushroom in rice flour and coat throughly. Dust off extra flour by shaking the mushroom.
- Drop rice flour coated mushroom in gram flour batter, make sure it coats all the sides.
- Remove it either using a fork or your hands.
- Coat well in cornflakes crumbs or breadcrumbs and set aside until you have a batch ready to air fry.
- Place in the air fryer basket in a single layer and spray mushrooms with the cooking spray.
- Air Fry on 190 degrees C / 370 degrees F for 10-15 minutes or until golden brown.
- Enjoy hot with vegan dip.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Masala Papad or Masala Poppadoms are a quick Indian starter or snack prepared with crispy thin papad and finely chopped onion, tomato, coriander and cucumber.
This recipe is vegan, healthy and takes less than 10 minutes .
- What is Masala Poppadom
- Masala Poppadom Ingredients
- How to make Masala Poppadom / Masala Papad
- Tips
- Serving Suggestions
- Storage
What is Masala Poppadom
Poppadoms, papadums, or papad are a wafer thin crispy snack originating in India. They are made with either urad dal or rice flour and are cooked just before serving by deep-frying or heating on a pan.
Poppadoms are served in restaurants with easy Indian dips like Indian Onion Salad , Indian Mint Sauce and Red Indian Onion Cold Chutney .
They are also prepared in peoples homes alongside biryani and curries.
Masala Papad is made by topping the poppadoms with a finely chopped Indian salad and basic Indian spices . This spicy tangy mixture consists of tomatoes, onions, cucumber, coriander, red chilli powder and chaat masala .
Masala Poppadoms can also be found on Indian restaurant menus around the world and are great to munch on whilst awaiting the first course. It is also a street food in some parts of India.
The combination of crunchy poppadoms and the softer yet crunchy salad is so irresistible!
Masala Poppadom Ingredients
Papad – I have used urad dal poppadoms that have been cooked on the pan without any oil. You can also use deep-fried poppadoms made from either urad dal or rice flour but they tend to curl up making it more difficult to top them with the salad.
You can also choose flavoured papad such as cumin, black pepper, green chilli to name a few.
The finely chopped toppings are essentially kachumber , which is an Indian side salad. For a variation sometimes I use Shirazi salad too.
If preparing the ingredients for later, do not add the salt until the last minute as it will draw out moisture and make it soggy.
Onion – you can use red or white onion. Leave out onions if preparing for an occasion that calls for no onion no garlic
Tomato – I have used salad tomato which is not as fleshy. Remove the seeds as they will make the papad soggy.
Cucumber – optional but goes so well. Scoop out the seeds to prevent the papad going soggy
Green chillies – finely sliced fresh green chillies are optional if you don’t want it spicy or remove the seeds
Coriander / cilantro – finely chop fresh coriander leaves
Spices – red chilli powder, chaat masala and salt.
If you do not have chaat masala, an alternative spice blend to use is red chilli powder, cumin coriander powder, black pepper powder and a dash of lemon juice.
Variations – you can add chopped raw mango and a drop of mint coriander chutney to make a Masala Papad Chaat
How to make Masala Poppadom / Masala Papad
You can make your own poppadoms at home or buy ready to eat papad from the supermarket.
Follow these instructions on how to make poppadoms at home within minutes. A less detailed version is given below.
You can dry roast the papad in a hot pan until small bubbles appear on both sides.
To deep-fry, heat oil in a wide pan. When the oil is hot, add one papad at a time. As soon as it expands, remove from the oil and drain.
In both methods, the papad will become crunchy as they cool.
If serving to a wide range of guests, you may want to keep the vegetables separate and allow your guests to build their own papad.
Finely chop your onions, tomatoes and cucumber and add to a bowl. Scoop out the tomato and cucumber seeds
Next, finely chop the coriander/cilantro leaves and mix with the salad.
If serving immediately, add the red chilli powder, chaat masala and a pinch of salt.
Mix well.
Top the poppadoms with a spoon or two of the kachumber and spread out.
Serve immediately.
Tips
Do not prepare this recipe far in advance as the papad easily go stale and the chopped salad will release water.
Remember to scoop out the fleshy parts of the tomatoes and cucumber before using.
You can either toast the papad or deep-fry it.
To microwave the poppadoms, brush both sides with oil and microwave for 40-60 seconds until bubbles have appeared.
Serving Suggestions
Prepare the toppings before cooking the papad and add the toppings just prior to serving.
You can also let everyone help themselves by keeping a stack of cooked papad separate from a bowl of the toppings.
Masala Poppadom make an excellent starter or appetizer to curry night. It is also great to serve with drinks.
Storage
Store leftover salad in an airtight container and place in the fridge for up to a day. The salad vegetables will likely release moisture so are best enjoyed the next day as a side salad rather than masala poppadom topping.
You can store cooked papad in an airtight container at room temperature for a day. After this, the papad becomes stale
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Masala Poppadoms
Equipment
- 1 Knife
- 1 Chopping board
- 1 Frying pan
Ingredients
- 6 poppadoms uncooked
- 2 cup oil optional if deep frying
Indian Kachumber Salad
- 1 medium onion finely chopped
- ¼ cup cucumber finely chopped
- ¼ cup tomato finely chopped
- 4 tablespoon coriander finely chopped
- 1 medium green chili finely chopped
- ½ teaspoon chili powder red
- 1 teaspoon chaat masala
- salt
Instructions
- In a one bowl add all the kachumber ingredients and mix well. Leave it aside. 1 medium onion, 1/4 cup cucumber, 1/4 cup tomato, 4 tablespoon coriander, 1 medium green chili, 1/2 teaspoon chili powder, 1 teaspoon chaat masala, salt
Fried Papad
- Heat oil in a pan or kadai. 2 cup oil
- Once oil is HOT, not just warm, add one papad. 6 poppadoms
- As soon as the papad expands or rises, remove carefully using kitchen tongs.
- Keep them on kitchen tissue paper and fry remaining papads.
Pan Roasted Papad
- Heat flat pan on full heat.
- When pan is very hot, put one papad on top.
- Withing seconds, bubbles will appear on the surface of the poppadum.
- Using a kitchen tong turn the papad otherside. (it will take less than 10 seconds)
- Once done, remove it.
Assemble Masala Papad
- Top the poppadoms with a spoon or two of the kachumber and spread out.
- Serve immediately.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
