These Portobello Mushroom Fries are a savory, crispy snack or appetizer bursting with flavor! Thick slices of meaty portobello mushrooms are coated in a golden, crunchy panko-Parmesan crust seasoned with garlic, onion, paprika, salt, and pepper, and they are cooked nice and crispy in an air fryer. Or, if you prefer a different method, I’ve included easy instructions for oven baking and pan frying to choose what works best for you. I love to dip the mushroom fries in ranch dressing, but they are delicious on their own, too! If you are looking for another shareable, dippable appetizer, you’ve got to try my Cheese Curds next!
Ingredients & Substitutions
- Mushrooms: Large portobello mushroom caps are the star of the dish! They’re thick and meaty, and soak up all the yummy flavors. If you don’t have portobello mushrooms, you could try baby Bella mushrooms, but they will be smaller.
- Flour: All-purpose flour helps the coating stick to the mushrooms. You can use whole wheat flour or gluten-free flour if you prefer.
- Eggs: The eggs act like glue, making the coating stick.
- Panko: These make the fries super crispy. Regular breadcrumbs will work, but they won’t be as crunchy.
- Parmesan Cheese: Parmesan adds a salty, cheesy flavor to the coating. If you don’t have it, you can use any grated hard cheese.
- Seasonings: For lots of flavor in each bite (we tested them a few times), I used garlic powder, onion powder, paprika, salt, and pepper. You can adjust the amounts to match your taste buds or swap for your favorite spices, like smoked paprika or cayenne for extra heat!
- Ranch Dressing: I have a delicious homemade ranch dressing you could make for dipping. Yum!
Best Dipping Sauces For Portobello Mushroom Fries
Ranch is a classic choice for dipping these portobello mushroom fries, but there are other delicious options, too! Try dipping into marinara, aioli, honey mustard sauce, blue cheese, or even ketchup. And, don’t forget about fry sauce–perfect for these crispy mushrooms! Let me know what your favorite is!
Can You Make Portobello Mushroom Fries Ahead Of Time?
Yes, you can get these mushroom fries assembled and ready to fry ahead of time. Slice the mushrooms and coat them with the flour, egg, and panko mixture. Then, place them on a baking sheet lined with parchment paper and refrigerate for up to 24 hours. This keeps them ready to cook when you need them!
How To Store & Reheat Leftover Portobello Mushroom Fries
To store leftover portobello mushrooms, first, let the fries cool completely. Once cooled, store them in an airtight container lined with paper towels to absorb any excess moisture. Keep them in the refrigerator for up to 2-3 days. When ready to eat them again, reheat them in the air fryer or oven at 375°F (190°C) for 5-7 minutes to help restore some of their crispiness. (You can use the microwave, but the fries will lose some of the crispiness.)
Portobello Mushroom Fries
Ingredients
- 3 large portabello mushroom caps
- ½ cup (62.5 g) all-purpose flour
- 2 large eggs, room temperature
- 1 cup (216 g) panko breadcrumbs, plain
- ½ cup (50 g) Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ranch dressing, for dipping
Instructions
- Preheat the air fryer* to 375°F (190°C) for 3-5 minutes.
- Clean the mushroom caps with a damp paper towel. Remove stems and scrape out the gills with a spoon.
- Slice mushrooms into ½-inch strips.
- To one shallow bowl, add flour.
- To a second bowl, add eggs. Whisk to combine.
- In a third bowl, mix breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each mushroom strip in the flour, shaking off the excess.
- Dip into the beaten eggs, coating completely.
- Roll strips in the breadcrumb mixture, pressing lightly to ensure the crumbs stick.
- Arrange the breaded mushrooms in a single layer in the air fryer basket, leaving space between each piece. (Depending on the size of your air fryer, you may have to work in batches.)
- Spray the mushrooms lightly with cooking spray for extra crispiness.
- Cook for 7-9 minutes, shaking the basket halfway through, until golden brown and crispy.
- Serve warm with ranch dressing for dipping.
Notes
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare mushrooms as instructed.
- Place the breaded mushroom strips on the lined baking sheet in a single layer.
- Spray the tops of the mushrooms with cooking spray for extra crispiness.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Prepare mushrooms as instructed.
- Add 2 inches of vegetable oil to a cast iron pan or Dutch oven. Heat oil over medium heat until it reaches 365°F.
- Working in batches, fry a few mushrooms for 30 seconds to a minute, or until the outside is golden and the inside is cooked.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Even if you're not a mushroom fan, these are crispy and tasty. The ranch dipping sauce really completes it!
Elizabeth
The breading of these mushrooms is perfectly seasoned. I liked them with and without the ranch dressing.
Annabelle
I don’t usually like mushrooms, but these fries were so crunchy and flavorful. Definitely worth trying!
Bella
These mushroom fries are amazing! The coating is so crispy, and the seasoning is spot on.
Selena
I love how crispy these are! Even people who aren’t big on mushrooms enjoyed them.
Love mushrooms. Sounds yummy.