Vegan Breaded Mushrooms
Add Preferred SourceOne bite of these Vegan Breaded Mushrooms and I’m hooked every single time. The outside gets perfectly golden and crunchy while the mushrooms stay tender inside. Garlic and parsley add savory flavor to the coating, making them impossible to stop eating. Dipped in homemade aioli, they’re the kind of snack that disappears before you even know it.
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I make these for game day parties, appetizer spreads, movie nights, and whenever I’m craving something crispy and delicious. They’re baked instead of fried, which keeps them crispy without the extra oil. The homemade aioli takes them to the next level, and everyone always asks for seconds. They keep in the fridge for up to 4 days and reheat perfectly in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Breaded Mushrooms with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how easy it is to get that perfect crispy coating on these mushrooms.
Preheat and Prep
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper or spraying it with cooking oil. A rimmed baking sheet makes cleanup easier and prevents sticking.
Slice your button mushrooms (or chestnut mushrooms if you prefer a deeper flavor) into even pieces about 4-5mm thick so they cook uniformly.
Make the Wet Batter
In a bowl, whisk together the chickpea flour and water until smooth. Stir in the finely chopped parsley, minced garlic, and salt.
This batter acts like a vegan egg wash, helping the breadcrumbs stick perfectly to the mushrooms. You can use dried parsley if fresh isn’t available.
Bread the Mushrooms
Pour your bread crumbs, or panko breadcrumbs, into a separate shallow bowl. Using a fork or tongs, dip each mushroom slice into the chickpea batter, letting any excess batter drip off.
Then press both sides into the breadcrumbs, making sure they’re completely covered for the best crunchy coating.
Bake Until Golden
Arrange the breaded mushrooms on your prepared baking sheet in a single layer. Spray the tops lightly with cooking oil (or olive oil) to crisp them nicely. I like using this cooking oil spray bottle because it gives you even coverage without overdoing it.
Bake for 8-10 minutes, then flip them over and bake for another 8-10 minutes until both sides are cooked to golden perfection.
Make the Garlic Aioli
While the mushrooms bake, make the aioli. Add the aquafaba and salt to a blender and blend until combined. With the blender running on low, very slowly drizzle in the vegetable oil (or peanut oil for a neutral flavor).
You want to add it gradually so it emulsifies properly and doesn’t separate. This high-powered blender creates the smoothest, creamiest texture. Once it’s thick and creamy, add the garlic (or garlic powder for convenience) and lemon juice, then pulse to combine.
Serve and Enjoy
Transfer the hot, breaded mushrooms to a serving platter or large bowl lined with a paper towel to remove excess oil, and serve immediately with the garlic aioli for dipping. They’re best eaten right away while the coating is still crispy and warm.
If you’re taking them to a party or potluck, let them cool completely first, then pack them in a single layer in a shallow container. A portable food container with compartments keeps them from getting squished and has a separate spot for the aioli. Reheat them in the oven at the destination for best results, or serve them at room temperature if reheating isn’t an option.
Equipment
Ingredients
Mushroom Nuggets:
- 8-10 oz package 300g white cap mushrooms
- 1 cup breadcrumbs or panko
- Small handful of parsley – finely chopped
- 1 clove garlic – minced
- 1/3 cup chickpea flour
- 1/3 cup water
- Salt to taste
Vegan Garlic Aioli
- 3 tbsp aquafaba drained from a jar of chickpeas
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 cloves garlic
- 2 tbsp lemon juice optional
Instructions
Making the breaded mushrooms:
- Preheat your oven to 400F/200C
- Slice the mushrooms into even pieces – approximately 4/5mm thick
- Mix together the chickpea flour and water to create a ‘vegan egg’
- Add in the finely chopped parsley, garlic and salt
- Using a fork or tongs, dip each mushroom slice in the mixture
- Coat the mushrooms in breadcrumbs or panko
- Place the breaded mushrooms on a baking sheet sprayed with cooking oil. Then spray the tops with a small amount of oil too.
- Bake for approx 8-10 mins on each side.
Making the vegan garlic aioli:
- Add the aquafaba and salt into a blender & blend until combined.
- Keep running the blender and very, very slowly drizzle the oil into the mix. You want to make sure it’s fully combined as you go, so stop adding oil if you see it sitting on top of the mixture. Then start adding it again once everything is mixed.
- Once the aioli has turned thick, and you’ve added in all the oil, you can add the lemon juice (if desired) and garlic.
Notes
- Slice evenly: Cut the mushrooms to the same thickness so they cook at the same rate, and you don’t end up with some overcooked and others undercooked.
- Don’t skip the oil spray: Spraying the tops before baking helps the breadcrumbs turn golden and crispy instead of staying pale and soft.
- Drizzle oil slowly for aioli: Add the oil in a very thin stream while blending, or the aioli won’t emulsify and you’ll end up with a separated, oily mess.
- Use panko for extra crunch: Panko breadcrumbs create a crispier coating than regular breadcrumbs because of their larger, flakier texture.
- Flip halfway through: Baking them on both sides ensures even browning and maximum crispiness.
- Flash-freeze for meal prep: Freeze the breaded mushrooms on a baking sheet for 1 hour, then transfer to a container so they don’t stick together, and bake straight from frozen for 12-15 minutes.
Nutrition
How to Store Leftovers
Store any leftover breaded mushrooms in an airtight container at room temperature for up to 2 days, though they’re crispiest when fresh. For longer storage, keep them in the fridge in a glass storage container for up to 4 days.
To reheat, pop them back in a 400°F oven for 5-7 minutes to restore some of that crispy texture. The garlic aioli (or vegan mayo if you want to skip making it from scratch) should be stored separately in the fridge and stays fresh for about a week.
You can freeze the breaded mushrooms for up to 2 months, but they’ll lose some of their crunch when thawed and reheated.
What to Serve With Vegan Breaded Mushrooms
I love serving these as an appetizer alongside other finger foods like vegan mozzarella sticks or buffalo cauliflower wings. They’re also great as a side dish with vegan burgers, pasta, or a big salad.
The garlic aioli is perfect for dipping, but you can also serve it with marinara sauce, vegan ranch dressing, or even a spicy vegan mayonnaise mixed with sriracha. They’re versatile enough to fit into pretty much any meal or party spread.
More Easy Recipes for You to Try at Home
Here are more easy vegan party appetizers that disappear fast at every gathering.
