• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Aubergine Dip
Homemade Cinnamon + Raisin Bagels
Cauliflower Tikka Wraps
Sugar Free Carrot Cake
Aubergine Milanese With Spaghetti
High Protein Spinach Pasta
High Protein Edamame On Toast
Sesame Crusted Tofu + Ginger Slaw
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
PartySidesSnacks

Baked + Breaded Garlic Mushrooms

by Ben, So Vegan July 30, 2019December 2, 2021
July 30, 2019December 2, 2021
Vegan Baked Breaded Garlic Mushrooms
  • The jar of mixed herbs we use contains basil, parsley, thyme and sage.
  • Opt for soy-free milk to make this recipe soy-free.

Vegan Baked Breaded Garlic Mushrooms

Baked & Breaded Garlic Mushrooms

Baked & Breaded Garlic Mushrooms ✌️

Looking for tasty vegan recipes? Check out our cookbook So Vegan In 5: sovegan.co/cookbook

Posted by So Vegan on Tuesday, 30 July 2019

Vegan Baked Breaded Garlic Mushrooms

Baked & Breaded Garlic Mushrooms

Serves: 15 mushrooms Prep Time: 20 minutes Cooking Time: 8 minutes 8 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Baked Breaded Garlic Mushrooms 400g / 14oz closed cup mushrooms
  • 5 garlic cloves
  • 50g / 1.8oz plain flour
  • 100ml / 3.4fl.oz plant-based milk
  • 70g / 2.5oz panko breadcrumbs (see note)
  • 2 tsp onion granules
  • 2 tsp mixed dried herbs (basil, parsley, thyme, sage, etc)
  • 2 tsp smoked paprika
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • salt & pepper
  • small handful of fresh parsley (optional)

For the vegan garlic butter:

  • 4 tbsp vegan spread or margarine
  • 1 garlic clove
  • pinch of salt
  • 1 tsp nutritional yeast
  • 1/4 tsp mixed herbs

Method

  1. Preheat the oven to 230°C / 446°F and line a large baking tray with baking paper.
  2. Brush the mushrooms to remove any dirt and trim the ends off the stems. Then peel and dice the garlic, and use your fingers to poke approximately 1/4 of a garlic clove into the gills of each mushroom. Make sure the garlic is pushed into the gills to prevent it from falling out when you coat it in the batter and breadcrumbs.
  3. In a bowl, whisk together the plain flour and plant-based milk until smooth like a batter.
  4. In another separate bowl, add the panko breadcrumbs, onion granules, mixed herbs, smoked paprika, soy sauce, olive oil, and generous pinches of salt and pepper. Stir until fully combined. If the oil and soy sauce ‘clumps’ together, use your fingers to break it down into the breadcrumbs.
  5. Dunk each mushroom in the batter gills facing up, and use a spoon to coat the mushroom fully in the batter, being careful so the garlic doesn’t fall out. Shake off any excess batter, then dunk each mushroom straight into the breadcrumb mixture, making sure the entire mushroom is coated in breadcrumbs. Then transfer each mushroom to the pre-lined baking tray.
  6. Bake in the oven for 8 minutes.
  7. Meanwhile, combine all the vegan garlic butter ingredients in a bowl and stir to combine. Leave to one side.
  8. Serve the breaded mushrooms on a plate and cover with chopped parsley (optional). Then get ready to dip in the amazing vegan garlic butter! Result.

Notes

Note: if your panko breadcrumbs are large, add them to a food processor and pulse them half a dozen times to break them down. They need to be small to mix in well with the spices and herbs. Also, if you can’t find panko, simply blitz some bread in a food processor and pop it in the oven for a few minutes at a high temperature to make it crispy.

Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Watch videos
0 Comment
1
FacebookTwitterGoogle +Pinterest
Previous post
Vegan Omelette
Next post
15 Minute Peanut Butter Stir-Fry

You may also like

Creamy Aubergine Dip

June 8, 2023

Homemade Cinnamon + Raisin Bagels

June 6, 2023

Cauliflower Tikka Wraps

May 29, 2023

Sugar Free Carrot Cake

May 26, 2023

Mini Pecan Pies

March 6, 2023

Roast Potato Swirl

November 21, 2022

Miso Chocolate Chip Cookies

September 13, 2022

Pea Hummus

August 31, 2022

Rum + Raisin Banana Bread

August 24, 2022

Romesco Bread Swirls

August 22, 2022

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    High Protein Spinach Pasta

    May 2, 2023
  • 2

    Sugar Free Carrot Cake

    May 26, 2023
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Tarka Dhal

    January 24, 2022

Tweets

Missing consumer key - please check your settings in admin > Settings > Twitter Feed Auth
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact