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Parmesan-Crusted Fried Button Mushrooms
Kathie Clane

Parmesan-Crusted Fried Button Mushrooms

Crispy Parmesan-coated button mushrooms fried to golden perfection, perfect for snacking or serving as a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian-inspired
Calories: 274
Ingredients Method Notes

Ingredients
  

  • 250 g fresh button mushrooms cleaned
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 2 large eggs beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying

Method
 

  1. Prepare the Mushrooms: Clean the mushrooms and pat them dry with a paper towel. Remove any long stems if needed.
  2. Set Up the Coating Stations: Arrange three bowls—one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, paprika, salt, and pepper.
  3. Coat the Mushrooms: Roll each mushroom in flour, dip in the egg, and then coat generously in the breadcrumb mixture. For extra crunch, repeat the egg and breadcrumb coating.
  4. Heat the Oil: Heat about 1 inch of vegetable oil in a deep pan over medium heat until it reaches 350°F (175°C).
  5. Fry the Mushrooms: Fry the mushrooms in batches, avoiding overcrowding. Cook for 2-3 minutes or until golden brown, turning occasionally.
  6. Drain and Serve: Remove mushrooms from oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Notes

  • Pair with marinara, ranch, or garlic aioli for dipping.
  • For a healthier alternative, bake the mushrooms at 400°F (200°C) for 15-20 minutes or air fry until crispy.