Crispy Baked Mushrooms

On Halloween I gave myself a free pass to eat whatever I wanted. No Reese’s Peanut Butter Cup, Twix, or Almond Joy was safe. My three boys scored over 500 pieces of candy so I had tons to choose from.  After raiding my kid’s candy bags and our own stash of candy, I was so sick that I swore off sweets until next year. All I wanted was something savory and healthy. But the next day somehow the memory of being sick was erased and I went scouring the house for candy. Not to mention my site was down and I needed some chocolate to make it all better.

I’m admitting that I’m at the point where I need to ask my husband to hide it from me so I’m not tempted.

These Crispy Baked mushrooms are breaded in crunchy Panko crumbs mixed with Pecorino Romano cheese and then baked until crispy. They remind me of an appetizer we used to order at Outback but this is a much healthier version.

You could use regular breadcrumbs as well but I love the extra crunch that Panko breadcrumbs have. I like to use Pecorino Romano cheese because it has a stronger flavor than grated Parmesan but you could use either.I like to dip mine in ranch…

Crispy Baked Mushrooms
Prep Time
22 hrs
Cook Time
22 hrs
Servings: 16 mushrooms
  • 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.
Recipe Notes
Inspired from: Notecook

Speak Your Mind



  1. This looks amazing, I will be trying it tomorrow!!!

  2. I’ve lost all control with the Halloween candy! It does no good for me to have Brett hide it (tried that), I hunt it down anyway!!

    These look yummy, Brett would love them!

  3. This looks like such an amazing recipe! I know whats going to happen to all those leftover mushrooms in my fridge tonight! Thanks for such an awesome side dish idea!

  4. I like ranch too! Thank you for the beautiful recipe.

  5. wow these look really good! 🙂

  6. Michelle Beathard says:

    There is no such cheese as Pecorino Reggiano. There is Parmigiano Reggiano, Pecorino Toscano, Pecorino Siciliano, and Pecorino Romano. Of the Pecorini (which are all sheep’s milk cheeses) Pecorino Romano is the most well-known, and widely a available in the U.S, so I assume this is the cheese that you’re referring to. Parmigiano Reggiano is a cow’s milk cheese, and has a milder, nuttier flavor than the sharp Pecorino.

  7. Just made these with panko and Parmesan… So good I will definitely be remaking them

  8. These are delicious! The only thing I did differently was add paprika to the breadcrumbs and cook about 5 minutes longer – because we love paprika and crunchy browned stuff. Oh and I used the entire egg. Thank you so much for the awesome recipe!

  9. I only have plain panko… How much Italian seasoning should I use to flavor it?

  10. Thank for the recipe. Although I am quite curious about how long would it last

  11. *it would last

  12. Has anyone tried freezing these?

  13. omg gonna try this tonight! YUMMMMM

  14. Robin Mcknight says:

    I am going to try these! Ty so much!😋