Name: Air Fryer Mushroom Fries Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (about 450g) portobello or large cremini mushrooms, stems removed, sliced into ½-inch thick "fries"; 2 large eggs; 1 cup panko breadcrumbs; ½ cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; Olive oil spray or cooking spray; Optional: fresh parsley for garnish, dipping sauce (ranch, aioli, etc.)

Crispy on the outside and tender-juicy inside, these air fryer mushroom fries feature meaty portobello or cremini mushrooms coated in a seasoned panko-Parmesan crust. Cooked with minimal oil, they deliver that irresistible deep-fried texture and golden crunch without the guilt — perfect as an appetizer, snack, or side dish everyone will devour.

Why You’ll Love This Recipe:

You’ll absolutely fall in love with these air fryer mushroom fries because they give you all the crave-worthy crunch and satisfaction of deep-fried restaurant-style mushrooms, but with way less oil and mess. The air fryer works magic by circulating hot air to create that perfect golden, crispy exterior while keeping the inside succulent and bursting with earthy mushroom flavor.

They’re incredibly quick to prepare and cook — ready in under 20 minutes — making them ideal for busy weeknights, game days, or spontaneous cravings. Plus, they’re versatile: serve them with your favorite dipping sauces like ranch, garlic aioli, or spicy sriracha mayo. Even mushroom skeptics often get converted after one bite of these addictive little fries!

Yield: 4 servings

Air Fryer Mushroom Fries Recipe

Crispy, golden air fryer mushroom fries — juicy inside, crunchy outside, ready fast with minimal oil for a healthier snack!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Ingredients

1 lb (about 450g) portobello or large cremini mushrooms, stems removed, sliced into ½-inch thick "fries"
2 large eggs
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Olive oil spray or cooking spray
Optional: fresh parsley for garnish, dipping sauce (ranch, aioli, etc.)

Instructions

Hey there, mushroom lover! Start by gently cleaning your mushrooms with a damp paper towel — no need to soak them. Slice each into thick, fry-shaped strips (about ½-inch wide) so they stay juicy inside.
Grab two shallow bowls. In the first, whisk the eggs until nice and smooth — this will be your sticky magic helper!
In the second bowl, mix the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir it all together — it already smells amazing, right?
Take each mushroom strip and dip it fully into the egg mixture, letting any extra drip off so it’s not too wet.
Roll that coated mushroom in the seasoned panko-Parmesan mix, pressing gently so the crunchy goodness sticks all over — give it a good coating!
Place the breaded mushroom fries on a plate or tray. For ultimate crispiness, pop them in the fridge for 5–10 minutes while you preheat — this helps the coating set.
Preheat your air fryer to 400°F (200°C) — most models take about 3–5 minutes. While it heats, lightly spray the basket with olive oil.
Arrange the mushroom fries in a single layer in the basket (no overlapping for max crunch!). Give them a quick light spray of oil on top.
Air fry for 5–6 minutes, then shake the basket or flip each fry carefully with tongs. Spray lightly again if they look dry, and cook another 5–6 minutes until golden, crispy, and irresistible!
Once they’re perfectly golden and crunchy, transfer to a serving plate, sprinkle with fresh parsley if you like, and serve hot with your favorite dip — get ready for everyone to fight over these!

Notes

Air fryer models vary slightly in power, so check at the 8-minute mark and adjust time as needed. For extra indulgence, toss the hot fries in a little melted garlic butter right after cooking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 460Total Fat 15gSaturated Fat 6gUnsaturated Fat 8gCholesterol 121mgSodium 1346mgCarbohydrates 58gFiber 4gSugar 6gProtein 24g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Always pat the mushrooms completely dry after cleaning — excess moisture is the enemy of crispiness.
For extra crunch, use a double-dip method: egg wash, then breadcrumbs, back to egg, and breadcrumbs again.
Don’t overcrowd the air fryer basket; cook in batches if needed so air can circulate freely.
Shake the basket or flip the fries halfway through cooking for even browning.
Lightly spray with oil midway if they look dry — this boosts golden color without sogginess.
Preheat your air fryer for best results; it helps achieve that instant crisp.
Taste and adjust seasoning in the coating — add more garlic powder or smoked paprika for bold flavor.

Ingredients Notes:

Portobello or cremini mushrooms — These hearty varieties hold up best to breading and air frying; portobellos give thick, steak-like “fries,” while creminis offer a more bite-sized option with deeper flavor than white buttons.
Panko breadcrumbs — Japanese-style panko creates the lightest, crispiest coating compared to regular breadcrumbs; it stays crunchy even after cooking.
Grated Parmesan cheese — Adds umami richness, saltiness, and helps the coating brown beautifully — use fresh-grated for best texture and flavor.
Eggs — Act as the “glue” to help the coating adhere; a splash of milk or water thins it slightly for smoother dipping.
Seasonings (garlic powder, onion powder, paprika, salt, pepper) — This blend builds savory, aromatic depth that complements the earthy mushrooms perfectly.
Olive oil spray or cooking spray — A light mist is all you need for that golden finish; avocado or neutral oil spray works great too.

Variations and Substitutions:

Make it gluten-free by swapping panko for gluten-free breadcrumbs or crushed gluten-free cornflakes and using a GF flour dredge.
Go vegan — replace eggs with a flax egg (1 tbsp ground flax + 3 tbsp water per egg) or aquafaba, and use nutritional yeast or vegan Parmesan instead of cheese.
Spicy version — add cayenne pepper, chili powder, or crushed red flakes to the breadcrumb mix for heat.
Herb lovers — mix in dried Italian seasoning, rosemary, thyme, or fresh chopped parsley into the coating.
Low-carb/keto — skip the breadcrumbs and use crushed pork rinds, almond flour, or just a heavy Parmesan coating.
Try different mushrooms like shiitake or oyster for unique textures and flavors.
For a cheesy boost, add extra shredded mozzarella to the coating or sprinkle on top after cooking.

Storage Options:

Store leftover mushroom fries in an airtight container in the refrigerator for up to 3 days. To keep them as crispy as possible, place a paper towel inside to absorb moisture.

Reheat in the air fryer at 360–375°F for 3–5 minutes, shaking halfway — avoid the microwave as it makes them soggy. They can also be frozen for up to 1 month; freeze in a single layer first, then transfer to a freezer bag. Reheat directly from frozen in the air fryer, adding 2–3 extra minutes.