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.

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.

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.

Sprinkle the crispy mushroom bites with additional chopped parsley for freshness.
Serve warm with marinara sauce, ranch dressing, or aioli for dipping.