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.