Crispy Air-Fried Mushrooms with Morehouse Creamy Horseradish
Serving Size: 2-4
Ingredients
Air-Fried Mushrooms
- 1 lb baby portobello mushrooms, cleaned and sliced
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 1 cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- Olive or avocado oil cooking spray
Morehouse Horseradish Sauce
- ½ cup sour cream
- 2 tablespoons Morehouse Prepared Horseradish
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- ¼ teaspoon black pepper
Instructions
1. Make the Morehouse Creamy Horseradish
- In a small bowl, whisk together sour cream, horseradish, mayonnaise, lemon juice, Worcestershire sauce, Cajun seasoning, and black pepper until smooth.
- Cover and refrigerate while preparing the mushrooms.
2. Bread the Mushrooms
- In a shallow dish, whisk together flour, salt, black pepper, garlic powder, and onion powder.
- In a separate dish, beat the eggs.
- In a third dish, combine breadcrumbs, Parmesan cheese, and dried parsley.
- Dip each mushroom slice into the seasoned flour, then the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
3. Air Fry the Mushrooms
- Set the air fryer to 375°F.
- Lightly spray the air fryer basket with olive or avocado oil cooking spray.
- Arrange the breaded mushrooms in a single layer, ensuring they are not overcrowded.
- Lightly spray the tops of the mushrooms with olive or avocado oil cooking spray.
- Air fry for 8-10 minutes, shaking the basket halfway through, until golden brown and crispy.
4. Serve
- Serve hot with the chilled Morehouse Creamy Horseradish Sauce for dipping.
