Appetizers Collection

Crispy Parmesan Mushroom Fries with Ranch Sauce

If you're looking for a new way to enjoy portobello mushrooms, look no further. These meaty mushrooms are sliced, then coated in crispy breadcrumb topping. Hot out of the oven, they're served with a creamy ranch sauce. They're a perfect lower-carb alternative to regular french fries!


  • Cooking spray
  • 4 large portobello mushrooms or portobello caps
  • ½ cup all-purpose flour
  • 3 large egg whites
  • 3 tablespoons water
  • ¾ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¾ teaspoon crushed dried rosemary
  • 2 teaspoons garlic powder, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill


  1. Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; coat with cooking spray. If using whole portobellos, twist off and discard stems; use a spoon to scrape off the brown gills from the undersides of the caps. Slice the caps 1/2 inch thick.

  2. Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, rosemary, 1 teaspoon garlic powder, salt and pepper in a third shallow dish.

  3. Dredge the mushroom slices in the flour, shaking off excess. Next, dredge in the egg white mixture. Finally, dredge in the panko mixture. Transfer to the prepared rack. Coat on all sides with cooking spray. Bake until browned and crispy, 15 to 18 minutes.

  4. Meanwhile, combine mayonnaise, buttermilk, chives, dill and the remaining 1 teaspoon garlic powder in a bowl. Serve the sauce with the mushrooms.