Ingredients
- 1 to 1¼ lbs Lion’s Mane mushrooms roughly 3 large mushrooms, torn into bite-size chunks
- 1 cup all-purpose flour
- 4 large eggs beaten
- 2 cups panko breadcrumbs
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Olive oil spray or a few tbsp of neutral oil for drizzling
Equipment
Instructions
- Preheat oven to 425°F (or air fryer to 400°F). Line a baking sheet with parchment paper or lightly oil it.
- In a shallow bowl, mix panko, garlic powder, paprika, salt, and pepper.1 cup all-purpose flour, 2 cups panko breadcrumbs, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, ½ tsp black pepper
- Set up a breading station: one bowl for flour, one for beaten eggs, and one for seasoned breadcrumbs.1 to 1¼ lbs Lion’s Mane mushrooms, 4 large eggs, 2 cups panko breadcrumbs
- Working in batches, dredge mushroom pieces in flour, dip in egg, then coat fully in panko mixture.
- Arrange coated pieces on the baking sheet without overcrowding.
- Lightly spray or drizzle oil over the nuggets for crisping.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp. (Air fryer: 10–12 minutes, shaking basket halfway.)
- Let cool slightly and serve warm with dipping sauces like ranch, BBQ, honey mustard, or ketchup.
Notes
Lion’s Mane mushrooms tear into tender fibers that mimic shredded chicken when cooked. This makes them perfect for finger foods like nuggets — they stay juicy without needing brining or marinating. The mushrooms will turn golden and meaty when sautéed — this recipe hits comfort food status without needing meat
Kid job: Let them help tear mushrooms and do the dipping.
- Add ½ tsp cayenne or chipotle powder to the breadcrumb mix for a spicy version.
- Make ahead: nuggets can be frozen before baking and cooked directly from frozen (just add 5 extra minutes to bake time).
- Great with sides like sweet potato fries, slaw, or roasted broccoli.
- Add thin tomato slices or spinach if your kids will allow it.
- Use sourdough or brioche for extra flavor.
