Step 1

Preheat the oven to 175 C / 350 F and grease a baking tray.

Step 2

Slice the portobello mushrooms into long one inch thick pieces.

Step 3

Mix your panko breadcrumbs in a shallow bowl with your thyme leaves and season with salt and pepper.

Step 4

Prepare a shallow bowl with the beaten egg in, and a plate with the flour on.

Step 5

Dip your sliced portobello mushroom into the flour and coat thoroughly, then dip in the egg and then roll in the panko breadcrumbs. When they are evenly coated on all sides, place them on the greased baking tray and lightly coat with the oil spray.

Step 6

Bake the panko crumbed mushrooms in the oven for 10-15 minutes until the panko is golden brown.

Step 7

Meanwhile, make your easy garlic dipping sauce.

Step 8

Crush the garlic into a paste, either using a garlic press or by sprinkling with salt and then using the back of a spoon to mash it to a pulp.

Step 9

Finely dice the parsley and then mix the mayonnaise, yoghurt, garlic and parsley together.

Step 10

Serve the baked panko crumbed mushrooms with the garlic dipping sauce on the side and enjoy!