Ingredients
8 oz portobello mushrooms, (1 package)
½ cup flour
3 eggs
1½ cups panko breadcrumbs
1½ tsp garlic powder
1½ tsp onion powder
1 tsp smoked paprika
1 tsp italian seasoning
¼ tsp salt, adjust to taste
¼ tsp pepper, adjust to taste
olive oil spray, or melted butter
Preparation
Wipe any excess dirt from one package of portobello mushrooms using a towel. Cut each mushroom into quarters and then cut each piece in half again (each mushroom will equal 8 pieces).
Pour the flour onto a plate. Whisk the eggs in a bowl. Pour the panko breadcrumbs into a bowl, and season with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Stir until completely combined.
Toss the chopped mushrooms in the flour until coated, then dunk the mushrooms in the eggs. Finally, toss them in the spiced breadcrumb mixture until completely coated. Repeat with the remainder of the mushrooms.
Arrange the mushrooms on a plate or flat surface. Spray lightly with a can of olive oil or brush each mushroom with melted butter. Turn the air fryer on. Set to 360 degrees F and 7 minutes.
Arrange ⅓ of the mushrooms in the air fryer basket, making sure not to overcrowd. Push the basket into the fryer and air fry the mushrooms for 7 minutes.
Remove the mushrooms from the fryer when fully cooked. Repeat with the other two batches of mushrooms. Sprinkle the mushrooms with a little more salt after removing them from the fryer.
Serve immediately. Can be enjoyed alone or with any variety of dipping sauces.
