Mushroom Skewer, Chives, Panko Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim the stem ends if needed so they sit flat on the skewer. If mushrooms are large, halve or quarter them to produce roughly uniform sizes (about 24 pieces total).

Assemble on skewers

Thread 4 mushrooms onto each 6-inch skewer, leaving a little space between caps so the coating can adhere and heat circulates. Set skewers on a tray while you prepare the coating.

Chives

Finely chop the fresh chives and set aside to sprinkle over the finished skewers.

Make panko mix

In a shallow dish, combine the panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, salt, and black pepper. Stir thoroughly so the seasoning is evenly distributed.

Make batter

In a small bowl whisk together the flour, cold water, and the egg until smooth and slightly thickened. The batter should coat the back of a spoon — add up to 1 teaspoon more water if too thick.

Coat the mushrooms

Working one skewer at a time, dip each mushroom skewer into the batter, rolling so all sides are lightly coated. Immediately press or roll the battered mushrooms into the panko mixture so they pick up an even crust. Shake off excess. Place coated skewers on a rack or tray.

Cook: oven method (recommended) or pan-fry

Oven method: Preheat oven to 425°F (220°C). Arrange skewers on a baking sheet lined with parchment and lightly brush both sides of the panko with 1 tablespoon olive oil. Bake for 12–15 minutes, flipping once halfway, until golden and crisp. Pan-fry method: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Fry skewers 2–3 minutes per side, pressing gently, until crust is golden and cooked through. Transfer to a paper towel–lined plate to drain.

Finish and serve

While still warm, sprinkle the chopped chives evenly over the skewers and squeeze lemon wedges over them to taste. Serve immediately as a snacking portion (4 skewers per person).