Crispy Baked Vegan Cheese Stuffed Mushrooms
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 25
These crispy baked vegan cheese stuffed mushrooms are crispy on the outside, soft on the inside and filled with ooey, gooey, vegan queso.
  • 1¼ cup vegan queso (about half the recipe)
  • 20 - 25 mushroom caps or whole mushrooms
  • 1 cup flour*
  • ½ cup almond milk
  • 1 cup breadcrumbs*
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • salt and pepper to taste
  • cooking spray
  1. Preheat oven to 425F, line a baking sheet with foil or parchment paper and set aside
  2. In a shallow dish, mix together almond milk and ¼ cup queso then set aside
  3. In another bowl, whisk together the breadcrumbs and spices until well combined
  4. To a third shallow bowl, add flour along with more salt and pepper to taste
  5. Use remaining 1 cup queso to stuff mushrooms, you may need less depending on how many mushroom caps you have and how much you fill them. I overstuffed mine quite a bit and they overflowed when baking so I'd recommend only stuffing the mushroom caps until just full
  6. Once stuffed, carefully roll the mushrooms into the flour mixture until lightly coated
  7. Dip each floured mushroom first into the milk/queso mixture and then into the breadcrumbs, ensuring that they're fully coated in breadcrumbs
  8. Transfer to the prepared baking sheet and repeat for all stuffed mushrooms
  9. Once done, lightly coat the breaded mushrooms with cooking spray and bake for 10 - 15 minutes or until golden brown
  10. Serve warm with a dip of choice
I used spelt flour but you can sub for white, whole wheat or most gluten-free flours
I used cornflake breadcrumbs because they add a really good crunch but plain or Panko breadcrumbs should work just as well
Recipe by Diary of an ExSloth at