Vegan Breaded Mushrooms with Garlic Aioli
These oven-baked vegan breaded mushrooms are so easy to whip up, they’re going to become your favorite treat! Serve them with our vegan garlic aioli and they make the perfect starter, side dish, or healthy game night snack.
Vegan Breaded Mushrooms with Garlic Aioli
Looking for a healthy and delicious snack or starter? These tasty breaded baked mushrooms are going to be a total crowd-pleaser, especially when paired with a creamy veganised garlic aioli.
Unlike whole baked breaded mushrooms, this version has just the right amount of crunch. I prefer to slice the mushrooms rather than baking them whole, as otherwise, I find they can get a little soggy on the inside.
These crispy garlic breaded mushrooms are a healthier option than fried mushrooms, and they use very little oil too. If you want to make them gluten-free, you only need to switch out the breadcrumbs for gluten-free panko.
The vegan aioli recipe we love to serve these oven baked breaded mushrooms with is super simple to whip up, and uses ingredients you’re likely to have laying around at home already.
How to Make Breaded Mushrooms Vegan
Normally panko mushroom recipes use an egg wash as a ‘glue’ to hold the panko or breadcrumbs to the mushroom. In this vegan version, we’re going to whip up a quick substitute using chickpea flour and water instead. This works just as well, and actually adds a subtle flavor that only enhances the recipe.
If using store-bought panko rather than homemade breadcrumbs in this recipe, check the label to make sure they’re vegan. Surprisingly some panko blends already contain egg!
Other Tips for Making Vegan Crumbed Mushrooms
- I like to use white cap mushrooms for this recipe as I find they hold their shape well when cooked. But you can also use cremini or brown button mushrooms. Portobello mushrooms aren’t ideal for this recipe.
- When washing the mushrooms, don’t peel off the skin, and make sure to dry them off well before dunking them into the chickpea flour mixture. For most mushrooms, a quick wipe with a damp cloth will suffice.
- Breadcrumbs are convenient as you can make them at home, but I find panko gives a nicer crunch. Play around with both versions until you find your own preference.
- You can add your own seasonings to the batter if you want! I love parsley, but you can easily leave that out and add your own spice mix to the panko or breadcrumbs instead.
How to Make Garlic Aioli Vegan
Traditionally, aioli is made with eggs, oil and lemon juice. But it’s surprisingly easy to make it vegan!
Instead of the eggs, we’re going to use aquafaba – which is just the fancy name for the juice that’s left behind in a jar or can of chickpeas. This little miracle worker works just like egg whites in a range of recipes, and whips up beautifully.
Tips for Making Vegan Aioli
- I prefer to use aquafaba from jars rather than cans, as the lining on canned chickpeas could contain BPA.
- You can use almost any vegetable oil for this vegan aioli recipe. While it’s traditionally made with olive oil, you may prefer to use a more neutral oil such as canola, safflower, or grapeseed oil if you’re not a fan of the taste.
- You really need to go sloooow when adding oil to the aquafaba. If this is your first time making a vegan aioli recipe, take your time and make sure the oil is thoroughly blended before adding any more to the mix.
- We like to add lemon juice to add a little tanginess to the aioli, but you can also use mustard, or just omit it altogether.
Ingredients for Garlic Breaded Mushrooms & Vegan Aioli
This easy breaded mushrooms recipe requires only a handful of ingredients.
For the crumbed mushrooms you need:
– White or brown button mushrooms
– Chickpea flour & water
– Parsley
– Garlic
– Breadcrumbs or panko
– Salt
For the vegan aioli you need:
– Aquafaba (from a can or jar of chickpeas)
– Vegetable oil
– Garlic
– Lemon juice
– Salt
How to Make This Recipe for Breaded Mushrooms & Vegan Aioli
Making the vegan baked 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, crushed garlic and salt
- Using a fork or tongs, dip each mushroom slice in the mixture
- Coat the mushrooms evenly 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 also.
- 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 crushed garlic.
How to Serve Your Crispy Breaded Mushrooms
Serve the mushrooms warm from the oven alongside the vegan aioli dip. You can arrange them on a platter if sharing, or simply in a bowl if you’re enjoying them as a starter or side dish.
If you want to make the mushrooms in advance, you can complete all the steps up until they’re ready to go into the oven and then store them in the fridge or freezer, already prepared on the baking tray.
You can also make the aioli in advance and keep it in an airtight container in the fridge for up to a week. Same goes if there are any leftovers!
Final thoughts on these vegan crumbed mushrooms
This dish is such an easy one to rustle up for a party or afternoon snack, you’ll be wondering why you’ve never tried it before!
It’s also an easy way to get veggies into kids that are a little fussy about mushrooms normally. It’s amazing what adding a little breading can do!
Don’t have the time or inclination to make vegan aioli? No problem, just throw some store-bought vegan mayonnaise or other dipping sauce in a bowl and they’ll still go down a treat…
Check Out These Other Vegan Snacks:
Baked Vegan Breaded Mushrooms with Garlic Aioli
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.
