Guest Post: Air-Fryer Parmesan Mushroom Bites
We have a special guest here today! Charmian from The Messy Baker is back in our kitchen whipping up an extra delicious dish!
“This recipe was made in an Instant Pot with the air fryer lid. Having made soup, chili, stews, curries, and even yogurt in my Instant Pot, I was curious to see if it could whip up something crunchy. These Mushroom Parmesan Bites are proof it can.
The coated mushroom caps take only 7 minutes to cook, and emerge with a golden coating and perfectly toasted sesame seeds. In previous versions, I would pan-fry the mushrooms, but half the coating fell off in the pan. The air fryer not only creates a crisp coating, it also cooks the mushrooms so they’re tender and still juicy.
If you’re new to air frying, like I am, a few tricks will ensure perfect results. Evenly cooked, delightfully crispy mushroom bites are simple as 1-2-3.
- Remove the mushroom stems. They will cook faster than the cap and can burn. Don’t toss them. Instead, use them in soup, stew, an omelette or a stir-fry.
- Keep the mushroom pieces uniform. I used cremini mushrooms that were between 2 and 2 1/2 inches wide for a good one-bite appetizer. If you can’t find this size, whole baby button mushrooms will do. Or chop up big portobellos. Whatever mushroom you pick, just keep the size even so they cook at the same rate.
- Lightly spray coated mushrooms with cooking oil. If you skip this step, the mushrooms will be leathery, not crisp. You can find canisters of propellant-free olive oil or canola oil at the supermarket. Do not use the non-stick/quick release sprays meant for cake pans.
Other than that, it’s just a matter of minutes before the hot appetizers are ready.” – Charmian Christie
Air-Fryer Parmesan Mushroom Bites
Light and crispy, these sesame-crusted mushroom pieces make a perfect appetizer or snack. The air fryer delivers a crunchy coating without a lot of added fat.
Makes 48 Prep time: 10 minutes Cook time: 30 minutes
12 cremini mushrooms (about 2-inches wide)
Zest of 1 lemon
1/4 cup panko bread crumbs
1/4 cup parmesan
1/4 cup sesame seeds
1 tablespoon milk
cooking oil spray
1/4 cup ketjap manis*
Juice of 1 lemon
1 tablespoon butter, melted
- Wipe the mushrooms with a damp cloth, remove the stems, and cut caps into quarters.
- Zest and juice the lemon. Reserve the juice for the dip.
- In a shallow bowl or pie plate, combine the panko, parmesan, sesame seeds, and lemon zest.
- In a small bowl, whisk the egg and milk together.
- Working in batches, dip the mushroom pieces in the egg wash, then roll in the panko mixture. Place on a plate and give a light spray of oil. Place mushrooms in the air fryer in a single layer to allow for air circulation.
- Select Air Fry. Set the temperature to 375°F, and the cooking time for 7 minutes total. Turn the mushrooms halfway through (the Instant Pot will alert you.) Remove the mushroom bites with tongs and serve immediately with the dip. Repeat with remaining mushrooms.
- While the mushrooms cook, whisk the reserved ketjap manis, lemon juice, and melted butter together in a small bowl.
NOTE: Ketjap manis is a sweet Indonesian soy sauce. Cominex is a popular brand and can be found at Asian grocery stores or in the Asian section of most supermarkets. Unlike traditional soy sauce, it’s very thick and sweet.