Crispy Air Fryer Breaded mushrooms. (Garlic Parmesan Mushrooms)

1. 16 oz Mushrooms about 20 mushroom buttons I used Baby Bella mushrooms
2. 1 large egg or ¼ cup egg whites
3. 1 cup panko breadcrumbs
4. ¼ cup grated Parmesan cheese
5. ½ teaspoon garlic powder
6. ½ teaspoon paprika optional
7. ½ teaspoon onion powder
8. 2 teaspoons parsley flakes
9. ¼ teaspoon salt

Sour cream and chive dip

1. ¾ cup Sour cream
2. ¼ cup mayonnaise
3. 2 Tablespoons chives fresh or dry
4. ½ teaspoon garlic powder
5. 2 teaspoons lemon juice
6. ¼ teaspoon salt
7. ⅛ teaspoon black pepper

   Instructions

   Make the Dip

   • Mix all the ingredients for the sour cream and chives dip and put in the refrigerator.

   Clean the mushrooms

   • You can do this either by using a vegetable brush to clean gently or place mushrooms in a colander and run under warm running water. Then pat dry. Do not soak mushrooms.

   Make The breaded mushrooms

   • Whisk egg in a bowl.
   • Mix Parmesan cheese, Panko bread crumbs, spices, salt and herbs together in a bowl.
   • Dip mushrooms in egg bowl
   • Pick it our with kitchen tongs
   • Place in breading mix and toss to coat
   • Transfer coated mushrooms to a clean dry plate.
   • Repeat process till all the mushrooms are coated.
   • Let breaded mushrooms sit in the plate for about 5 mins. This will help the breadcrumbs absorb the moisture from the eggs and stick better to that mushrooms.
   • Lightly spray the air fryer basket then place mushroom in a single layer in the basket.
   • Spray mushrooms with oil spray. Bake at 400°F / 204°C for 20 mins flipping half way through.
   • Serve with dip

   Notes

   1. Try to choose equal sized mushrooms. This will help all cook evenly.
   2. Let the breaded mushrooms rest for 5 mins before air frying.
   3. If you want the sour cream and onion dip at room temperature, make it right after the mushrooms are ready or bring it out of the refrigerator as soon as you start air frying the mushrooms.
   4. You can use white mushrooms or portobello mushrooms for this recipe. If using Portobello you can cut in quarts to make it smaller.

   Nutrition

   Serving: 4piecesCalories: 222kcalCarbohydrates: 13.9gProtein: 8.7gFat: 15gSaturated Fat: 7gCholesterol: 63mgSodium: 375mgPotassium: 517mgFiber: 1.7gSugar: 2.9gCalcium: 165mgIron: 1mg