Step 1: Prepare the Coating Station
Set up three shallow bowls for breading:
- Bowl 1: Add the flour and season with salt and pepper.
- Bowl 2: Add the beaten eggs.
- Bowl 3: Combine the panko breadcrumbs, Parmesan cheese, minced garlic, parsley, paprika, salt, and pepper. Mix well.
Step 2: Bread the Mushrooms
- Dip each mushroom first into the flour, shaking off any excess.
- Next, dip it into the beaten eggs, ensuring it’s fully coated.
- Finally, roll it in the breadcrumb mixture, pressing gently to adhere the coating evenly. Place the breaded mushrooms on a plate.
Step 3: Fry the Mushrooms
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a breadcrumb sizzles immediately upon contact.
- Fry the mushrooms in batches, turning occasionally, until golden brown and crispy on all sides (2–3 minutes per batch). Avoid overcrowding the pan to ensure even cooking.
- Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
Step 4: Garnish and Serve
- Sprinkle the crispy mushroom bites with additional chopped parsley for freshness.
- Serve warm with marinara sauce, ranch dressing, or aioli for dipping.