Preheat your air fryer to 350°F. Set up your breading station using four shallow dishes: one for milk, another for seasoned flour, the third for ranch dressing, and the last for panko mixed with dry ranch seasoning.

Dip a portobello mushroom cap into the milk, allowing any excess to drip off, then roll it in the seasoned flour, ensuring an even coating. Shake off extra flour and coat the mushroom in ranch dressing. Finally, dredge it through the panko mixture.

Place the coated mushrooms in the air fryer basket in a single layer, making sure they don’t touch. Spray lightly with nonstick cooking spray.

Cook for about 7 minutes, checking halfway through to ensure even cooking.

Pierce a mushroom with a fork to check for tenderness. If not tender enough, return them for an additional 1-2 minutes.

Transfer mushrooms to a serving plate and consider pairing them with dipping sauces like spicy sriracha mayo or classic ranch.