Crispy Baked Mushrooms

Breaded in crunchy Panko crumbs mixed with Romano cheese these mushrooms are healthier than the deep-fried version.

Crispy Baked Mushrooms

Crispy Baked Mushrooms

Yield: 16 pieces


  • 8 (ounces) button mushrooms
  • 1 egg white
  • 3 Tablespoons grated Pecorino Romano (Parmesan can be substituted)
  • 4 Tablespoons Italian seasoned Panko breadcrumbs
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • ranch or marinara sauce for dipping


  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Using a damp paper towel, gently wipe each mushroom, cleaning it.
  3. In a large Ziploc bag combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.
  4. Place egg white in a separate large Ziploc bag. Add mushrooms and shake to coat.
  5. Remove mushrooms and place in breadcrumb bag and shake well to coat evenly.
  6. Place mushrooms in an even layer on the baking sheet. Spray lightly with cooking spray. Bake for 8-10 minutes or until golden brown.
  7. Serve immediately with ranch or marinara for dipping.

For step-by-step instructions for this recipe and more, visit Cooking Classy.

Author: The Girl Who Ate Everything

Recipe and photo courtesy The Girl Who Ate Everything.

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