Morning made better

These crispy breaded mushrooms are baked (making them secretly healthier) and well paired with chive sour cream dipping sauce. A great game-day snack or appetizer for your next gathering!


  • 8 ounces Cremini mushrooms, sliced in half
  • ⅓ cup all-purpose flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • ½ cup soy milk
  • ¾ cup Italian panko breadcrumbs
  • Cooking oil spray 
  • ½ cup Forager Project Sour Cream
  • 2 tablespoons chopped chives
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


  • Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  • While the oven is preheating, prep the mushrooms. Rinse them, pat dry, and slice each mushroom in half.
  • In a separate bowl, make the batter. First, whisk together the flour, Italian seasoning, onion powder, salt, garlic powder, pepper, and paprika. Then, pour in the soy milk and mix together until a thick batter forms.
  • Add the Italian panko breadcrumbs to a separate bowl.
  • Take the sliced mushrooms and first roll them in the bowl of batter until evenly coated. Then, roll each batter-coated mushroom in the bowl of panko breadcrumbs until covered.
  • Place the mushrooms onto the parchment-lined baking tray. Then, lightly spray the mushrooms with cooking spray. This helps them get crispy in the oven.
  • Add the tray of mushrooms to the oven and bake for 25 minutes. Remove the tray at the15 minute mark and use a spatula to flip the mushrooms over so they get crispy on both sides. Once the mushrooms are crispy and browned, remove and let cool on the tray.
  • While the mushrooms are cooling, make the chive sour cream dipping sauce. Add Forager Project sour cream, chopped chives, onion powder, and salt to a bowl and whisk together.
  • To serve, dunk the crispy mushrooms into the dipping sauce and enjoy!