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A white bowl filled with vegan breaded mushrooms sits on a light surface, with lemon halves and a dipping sauce in the background.

Vegan Breaded Mushrooms

Vegan Breaded Mushrooms are my go-to appetizer when I want something crispy that disappears fast. They're white cap mushrooms coated in seasoned chickpea batter and crispy breadcrumbs, baked until golden with tender centers. I serve them for game day parties, appetizer spreads, movie nights, and gatherings because they're baked instead of fried and taste amazing with homemade aioli. The garlic and parsley coating adds savory flavor in every bite. Leftovers keep in the fridge for up to 4 days.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Vegan breaded mushrooms
Servings: 4
Calories: 654kcal
Author: Mandy Applegate

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

Here's my intro: I've made these dozens of times, and these tips help them turn out perfectly crispy.
  • 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

Calories: 654kcal | Carbohydrates: 30g | Protein: 8g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Sodium: 530mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
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