Clean and remove the stems from the mushrooms. If the mushrooms are large, you can cut them in half or quarters to make bite-sized pieces.
Coat the Mushrooms:
In one bowl, combine the flour, garlic powder, paprika, salt, and pepper. In a separate bowl, pour the plant-based milk. In a third bowl, add the breadcrumbs.
Dip each mushroom piece into the flour mixture, then into the plant-based milk, and finally coat it in the breadcrumbs. Set aside on a plate.
Fry the Mushroom Bites:
Heat olive oil in a skillet over medium heat. Once hot, add the coated mushrooms and fry for about 3-4 minutes on each side, until golden and crispy. Remove and drain on a paper towel to absorb any excess oil.
Make the Vegan Dip:
In a small bowl, combine the vegan yogurt, chopped parsley, dill, lemon juice, garlic powder, salt, and pepper. Stir until smooth and well combined.
Serve:
Serve the crispy garlic mushroom bites hot with the herby vegan dip on the side for dipping. Enjoy these satisfying, flavorful bites!
Serving Suggestions:
These crispy mushroom bites make a perfect appetizer for a party or a savory snack for any occasion.
Serve alongside a fresh salad or with roasted vegetables for a full meal.
Tip:
For extra crunch, you can bake the coated mushroom bites in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
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