Description
Crispy, oven-baked Lion’s Mane nuggets made with simple pantry ingredients. A lighter, plant-based snack or appetizer that delivers great texture and flavor without frying.
Ingredients
150 g Lion’s Mane mushrooms, torn into chunks
¼ cup all-purpose flour
¾ cup panko breadcrumbs
1 large egg, beaten
½ tsp garlic powder
½ tsp paprika
Pinch of cayenne pepper (optional)
Salt and black pepper, to taste
Cooking oil or cooking spray
Instructions
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Preheat the oven to 400°F (200°C).
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Place an oven-safe wire rack on a baking sheet and lightly grease it with oil or cooking spray.
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In a medium bowl, mix the flour with garlic powder, paprika, cayenne (if using), salt, and pepper.
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Pour the beaten egg into a shallow bowl.
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Add the panko breadcrumbs to another shallow bowl.
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Coat each mushroom piece first in the seasoned flour, then dip into the egg, and finally press into the panko breadcrumbs until fully coated.
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Arrange the breaded mushrooms on the prepared wire rack.
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Lightly spray or drizzle oil over the nuggets.
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Bake for 15–18 minutes, flipping halfway through if needed, until golden and crisp.
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Season lightly with salt while hot and serve immediately with your favorite dipping sauce.
Notes
- For extra even browning, toast the panko breadcrumbs in the oven for 2–3 minutes with a light spray of oil before breading.
- Using a wire rack is highly recommended to prevent soggy bottoms.
- Adjust seasoning to taste and experiment with different spice blends.