Ranch-Seasoned Crispy Mushrooms (Printable Version)

Golden mushrooms coated in zesty ranch seasoning and baked to crispy golden bites.

# 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 - Set the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 - Mix dried dill, parsley, chives, garlic powder, onion powder, salt, and black pepper in a small bowl.
03 - Place flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan, and half the ranch seasoning into three separate bowls.
04 - Toss mushrooms in flour, shaking off excess. Dip each piece into egg, then coat thoroughly with the panko mixture.
05 - Place mushrooms in a single layer on the prepared sheet. Generously spray with cooking spray or drizzle with olive oil.
06 - Bake for 20 to 25 minutes, flipping halfway through, until golden and crispy.
07 - Sprinkle remaining ranch seasoning over hot mushrooms just before serving.

# Expert Advice:

01 -
  • They're crispy and satisfying without being fried, so your kitchen doesn't smell like oil for days.
  • Ranch seasoning does all the heavy lifting flavor-wise, meaning minimal effort for maximum taste.
  • Perfect for meal prep, parties, or that 3 p.m. snack moment when nothing else will do.
02 -
  • If your mushrooms release too much moisture during coating, they'll get soggy instead of crispy—pat them very dry with paper towels before you start the breading process.
  • Don't skip the flip halfway through; the side facing the pan sometimes stays pale if you don't turn them over.
03 -
  • Don't wash your mushrooms under running water; instead, wipe them gently with a damp paper towel to avoid making them waterlogged before you even start cooking.
  • If your coating is sliding off during breading, your eggs might not have been beaten thoroughly enough, or your mushrooms weren't completely dry—take a breath and make sure both are true.
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