Ranch-Seasoned Crispy Mushrooms (Print)

Golden mushrooms coated in zesty ranch and baked until crispy, perfect for a savory snack.

# What you'll need:

→ Mushrooms

01 - 1 lb button or cremini mushrooms, cleaned and quartered

→ Coating

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ¼ cup grated Parmesan cheese

→ Ranch Seasoning

06 - 1 tsp dried dill
07 - 1 tsp dried parsley
08 - 1 tsp dried chives
09 - ½ tsp garlic powder
10 - ½ tsp onion powder
11 - ½ tsp salt
12 - ¼ tsp ground black pepper

→ Oil

13 - Cooking spray or 2 tbsp olive oil

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a small bowl, mix dried dill, parsley, chives, garlic powder, onion powder, salt, and black pepper.
03 - Place flour in one bowl, beaten eggs in a second, and combine panko, Parmesan, and half the ranch seasoning in a third bowl.
04 - Toss mushrooms in flour, shake off excess. Dip each piece in beaten eggs, then coat thoroughly with the panko mixture.
05 - Place mushrooms in a single layer on the prepared baking sheet. Spray generously with cooking spray or drizzle with olive oil.
06 - Bake for 20 to 25 minutes, flipping mushrooms halfway through, until golden brown and crispy.
07 - Sprinkle the remaining ranch seasoning over the hot mushrooms before serving.

# Expert Tips:

01 -
  • They crisp up in the oven without deep frying, so you get all the crunch with way less oil.
  • The ranch seasoning is actually customizable—you can dial up the herbs or add a pinch of cayenne if you want heat.
  • Genuinely satisfying enough to serve at parties but simple enough for a solo snack while you're cooking dinner.
02 -
  • Don't skip the flip halfway through—the bottom side needs those crispy edges just as much as the top does.
  • Overcrowding the baking sheet is the number one way these turn soft instead of crunchy; give them breathing room and you'll be amazed at the difference.
03 -
  • Pat your mushrooms completely dry before coating them—any moisture leads to sogginess instead of crispness.
  • If your coating feels like it's sliding off while you're dipping, your eggs might not be beaten enough; give them another few whisks until they're completely smooth.
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