Ranch-Seasoned Crispy Mushrooms (Printable)

Golden mushrooms coated with ranch spices and baked until crispy for a delicious snack.

# What you need:

→ Mushrooms

01 - 1 pound 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 - In a small bowl, mix dried dill, parsley, chives, garlic powder, onion powder, salt, and black pepper to create the ranch seasoning blend.
03 - Arrange three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, and half of the ranch seasoning.
04 - Toss mushroom quarters in flour, shaking off excess. Dip each piece in beaten eggs, then dredge thoroughly in the panko mixture.
05 - Place coated mushrooms in a single layer on the prepared baking sheet. Spray evenly with cooking spray or drizzle with olive oil.
06 - Bake for 20 to 25 minutes, flipping halfway through, until mushrooms turn golden brown and crisp.
07 - Sprinkle the remaining ranch seasoning over the hot mushrooms before serving.

# Helpful Hints:

01 -
  • They're crispy on the outside, tender inside, and taste like you spent way more effort than you actually did.
  • No deep frying means less guilt and less cleanup, but you still get that satisfying crunch.
  • The ranch seasoning is so good you'll find yourself making extra batches just to have them on hand.
02 -
  • Don't skip the middle flip—it's the difference between crispy-all-over and one side that's soft and disappointing.
  • Pat your mushrooms dry before flouring them; excess moisture is the enemy of crispness and will make your coating soggy.
  • The remaining ranch seasoning at the end is a game-changer, not an afterthought—it seasons the finished dish and creates that restaurant-quality finish.
03 -
  • Don't overcrowd the baking sheet; mushrooms need space to crisp rather than steam, so give them room to breathe.
  • Use a silicone baking mat if you have one—it distributes heat more evenly than parchment and creates an extra-crispy bottom layer.
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