Sesame Baked Mushrooms

These baked mushrooms are coated in a crunchy sesame seed shell that turns golden and toasty in the oven. The technique is the same egg-and-breadcrumb dip you’d use for frying, but baking keeps them lighter and lets the nutty sesame flavor come through without competing with oil.

Piercing the mushrooms with a fork before dipping is a small step that makes a big difference. The holes let the seasoned egg wash penetrate into the flesh, so the coating actually bonds to the mushroom instead of sliding off during baking. Without it, you end up with a pile of sesame seeds on the pan and bare mushrooms.

The sesame seeds toast as the mushrooms bake, going from pale and mild to golden and fragrant. That toasting process intensifies the nutty flavor dramatically. By the time the mushrooms are done, the sesame coating is crisp and aromatic.

Kitchen Tips

• Pat the mushrooms completely dry after rinsing. Wet mushrooms dilute the egg wash and prevent the sesame seeds from sticking properly.
• Use a mix of sesame seeds and breadcrumbs if you prefer a thicker, crunchier coating. Half and half gives you the best of both textures.
• Serve immediately. The sesame coating softens as the mushrooms cool and release steam. These are best straight from the oven.

Variations

• Use black sesame seeds for a striking visual contrast and a slightly more intense, earthy flavor.
• Add a dipping sauce of soy sauce, rice vinegar, and a drop of sesame oil for an Asian-inspired appetizer platter.