Friday, January 11, 2013

Crispy Mushrooms with Basil Aioli

1 package white button mushrooms (about 20-25 mushrooms)
2 cups bread crumbs
5 rosemary sprigs
2 eggs
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon lemon zest
1 tablespoon salt
1 tablespoon cornstarch

1 cup mayonnaise
juice of 1 lemon
1/3 cup basil leaves
1/4 cup olive oil

Preheat oven to 500 degrees.

Gently wipe off mushrooms with a damp paper towel to remove any dirt.

Beat the eggs in a large bowl until completely beaten.

In a large plate or bowl toss the bread crumbs, paprika, garlic powder, lemon zest, salt, and cornstarch.

Line a large baking sheet with aluminum foil and lightly spray with olive oil cooking spray.  Gently toss the mushrooms in the beaten eggs.  Then toss in the breadcrumb mixture until completely coated.  Lay on the foil lined baking sheet.  Spray lightly with more cooking spray.  Bake in the oven for 12-15 minutes.

While the mushrooms are baking, in a blender mix together the mayo, lemon juice, basil, and olive oil until completely smooth.  Season with salt to taste.

Serve aioli on the side of the mushrooms.  Enjoy!

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