Buffalo Wing Mushrooms
Spice up your appetizer game with these crispy, golden-baked Buffalo Wing Mushrooms—a plant-based twist on classic buffalo wings! Featuring tender button or cremini mushrooms coated in a flavorful blend of seasoned flour, almond milk, and crunchy panko breadcrumbs, these bite-sized delights are baked to perfection for a healthier, guilt-free option. Tossed in a zesty buffalo sauce made with vegan butter for added richness, these mushrooms pack all the bold, tangy heat you crave, without the meat! Perfect for vegans and non-vegans alike, they’re easy to make in just under an hour and pair beautifully with creamy dipping sauces like ranch or blue cheese. Whether you’re hosting a party, game night, or simply indulging in a snack, these buffalo-style mushrooms are a must-try for any spice lover.
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Recipe Information
Ingredients
- 500 grams button mushrooms or cremini mushrooms
- 120 grams all-purpose flour
- 240 milliliters unsweetened almond milk (or other plant-based milk)
- 150 grams panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 180 milliliters buffalo-style hot sauce
- 30 grams vegan butter (or regular butter if not vegan)
- as needed cooking spray or neutral oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray or a small amount of neutral oil.
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems if desired and set the mushrooms aside.
Set up your breading station: In one bowl, combine the flour, garlic powder, paprika, salt, and black pepper. In a second bowl, pour the almond milk. In a third bowl, place the panko breadcrumbs.
Dip each mushroom into the flour mixture, coating it evenly. Then, dip the mushroom into the almond milk, allowing any excess liquid to drip off. Finally, coat the mushroom with panko breadcrumbs, pressing gently to adhere. Place the breaded mushrooms onto the prepared baking sheet.
Repeat this process with the remaining mushrooms until all are breaded and arranged on the baking sheet.
Bake the mushrooms in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even crispiness. They should be golden brown and crispy when done.
While the mushrooms are baking, prepare the buffalo sauce. In a small saucepan, melt the vegan butter over low heat. Stir in the buffalo-style hot sauce until fully combined. Remove from heat.
When the mushrooms are finished baking, transfer them to a large mixing bowl. Pour the buffalo sauce over the mushrooms and gently toss to coat them evenly.
Serve the buffalo wing-style mushrooms immediately with your favorite dipping sauce (like ranch or blue cheese) and celery sticks, if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9445 mg | 411% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.3 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 557 mg | 43% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1973 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
