These parmesan rosemary tempura mushrooms are such a great vegetable side dish or appetizer. Even my kids love them and they’re easy to make! Once you get a hang of making our easy tempura batter you’ll want to coat chicken and all the vegetables with it.
We try to serve fresh vegetables each night at dinner and these parmesan rosemary mushrooms are our new favorite vegetable side dish! After years of “you need to try one bite” my kids actually like just about every vegetable we put in front of them now! (affiliate links present)
If you struggle with getting kids to love vegetables I actually wrote a post about what we did to get to this point. Now that they are adults they love them over and above meat any day. 😉
I started with zucchini and made salt and pepper zucchini chips using this same method and they were so fabulous I decided to move on to mushrooms which we all love! All you need other than the parmesan and rosemary are a few things to make the tempera batter.
Just mix egg whites, all purpose flour, and cold water in a bowl and stir. If you like a lighter batter just add a bit more water so it’s a bit thinner. Less if you like a thick breading. We use our tempura batter recipe here.
Tempura Mushroom Recipe
Now let’s talk about the main ingredient. There are a few varieties out there to choose from and they have slight differences to them. If you like a bit firmer then baby bellas would be best.
White button mushrooms are most common, and seen here. They will get softer quicker and have a milder flavor overall.
Paired with our Crockpot risotto, these can make a great vegetarian meal or two fun side dishes with your protein.
Tempura Portobello Mushrooms
Either way I like small or medium sizes. If I can only find large then I cut them in half after rinsing. I quickly wash the mushrooms in cold water and then cut the bigger ones in half or fourths and leave the smaller ones whole. If you’re eyeing my paper thin cutting boards they’re my favorite!!
- Egg whites
- 2/3 c cold water
- All purpose flour
- 2 pkg mushrooms button or baby bellas, rinsed and dried – can leave whole or mushroom slices or make portobello fries for crispier
- 1 tsp garlic salt or more if sprinkling on top too
- Salt and pepper pinch
Then you can add some seasonings into your batter if you like. Keep in mind it won’t have a flavor at all if you don’t. Alternatively you can just season at the end but both is best. We like a bit of Old Bay when making our Tempura Chicken Nuggets.
I like to put some salt or garlic salt into your tempera batter too. Then dredge the mushrooms in your batter and once your oil is hot enough to sizzle a drop of the batter then it is hot enough to start cooking these. Once you take the mushrooms out put in a bowl with a paper towel on the bottom so it can absorb the oil.
Sprinkle salt, rosemary, and parmesan on them and serve! This tempura mushroom recipe is a great vegetable side dish, or you can serve them as appetizers too. Try our air fryer mushrooms, and let me know which one you and your family like best!
Why is my tempura not crispy?
Two reasons may be the case. If you let the batter sit that is not good, use it within 30 minutes of combining all the ingredients. Using cold water is key too, and wait until your oil is HOT so it doesn’t sit in there too long.
How do you make tempura batter from scratch?
We will show you how here. You could use other vegetables with it too. Mix and match for an interesting side with your main meal. Sweet potatoes are great to dredge too if you love that. Just slice it thin.
- In a medium bowl whisk together egg whites, flour and cold water until you get a smooth batter. I would add some salt, pepper, and garlic salt into batter.
- Add a bit more water to thin out if you want a light and crispy vs. thicker outside.
- Add vegetable oil into a pot or pan over medium high heat until it is hot enough to deep fry a drop of your tempura batter dropped inside rather quickly.
- Dip mushrooms 1 at a time or slice at a time in batter and put into hot oil. Flip and make golden brown and crispy on all sides.
- Remove and drain on paper towels lined on a plate or bowl so it can absorb the excess oil on the outside.
- Sprinkle fried mushrooms with shredded parmesan cheese, rosemary, salt and pepper before serving or with dipping sauces. Soy sauce or hot sauce and popular choices.
Deep Fried Mushrooms
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- 1 Bowl
- 1 pan
- Whisk together egg whites, flour and cold water until you get a smooth batter. I would add some salt, pepper, and garlic salt into batter. Add a bit more water to thin out if you don't want a thick batter coating.
- Add vegetable oil into a pot or pan over medium high heat until it is hot enough to fry a drop of your tempura batter dropped inside. 360 degrees F is ideal.
- Dredge 1 mushroom at a time in batter and put into hot oil. Flip and make golden brown on all sides. Then remove and put on to a few paper towels so it can absorb the excess oil on the outside.
- Sprinkle with shredded parmesan cheese, rosemary, salt and pepper before serving.