crunchy mushrooms bites

Boy am I excited it’s Thursday!

Thursday means just one more day till Friday, my hubby’s Friday and the night I teach cycle. I’m especially excited because I am feeling better.  These past couple days I developed the worst headaches, which then added to the nausea.  I knew Tylenol was okay to take, I just really didn’t want to.  I  ended up breaking down and taking it twice.  While it helped, my headaches would just come back in full force 3 hours later.

Finally last night Jacob really dug into the knots in my neck and shoulders + I got 8 1/2 hours of sleep, waking up with no headache!  I’m planning to stay pretty mellow today to keep it that way.

Since I was feeling so headachy the past couple nights, making dinner was something I was not looking forward to.  Jacob picked up a papa murphy’s pizza (Hawaiian – my current pizza craving!) for us last night, and we tag teamed dinner on Tuesday.

He made the burgers, while I made the veggie side.  My original plan was zucchini fries, then it turned into rounds, then I had left over batter so I also chopped and breaded some mushrooms.

Best.Idea.Ever.

The zucchini came out okay, nothing over the top, but tasted good.

But those mushrooms.   Oh, those mushrooms were outta this world!

They were super crispy, crunchy, salty and just plain delicious. When Jacob tells me he really likes them, I know it’s not just my crazy hormonal taste buds taking over.  These babies were spot on.

Crunchy Mushroom Bites

Ingredients

• 10-12 crimini mushrooms (depending on the size), sliced
• 1 cup panko breadcrumbs
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp sea salt and pepper
• 1 egg white

Directions

1. Preheat your oven to 425 degrees.  Coat a large baking sheet with oil spray.
2. In a shallow bowl (I always use a pan dish) combine the breadcrumbs, herbs, salt and pepper.
3. In a small bowl, with a fork, beat together the egg white + 1 tbsp water.
4. Take a sliced mushroom, dip both sides in the egg mixture, then into the breadcrumbs.  Press the breadcrumbs into the mushroom to ensure it sticks.  Place on the baking sheet and repeat with the remaining mushrooms.
5. Bake for 20 minutes, flipping half way through.  The mushrooms should come out golden brown and super crispy. 

Notes

• Portobello mushrooms  would be really fun here too.  They’d come out looking more like fries too!
• If you’re looking for a gluten free option, use the same breading as in the best baked jalapeno poppers.
• You could totally make these with zucchini too, but the mushrooms will steal the show.

Tell me, are you a mushroom fan??  Have you ever tried anything like this?

Hope Thursday treats you well!

Heather

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