Juicy mushrooms are coated in crunchy breadcrumbs and baked until golden to create a delicious vegan schnitzel. Serve the mushroom schnitzels with your favourite vegan accompaniments like this German cucumber salad for an easy dinner.
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Why we love this recipe
- With a juicy centre and crunchy edges, these vegan mushroom schnitzels are a delicious vegan version of the Austrian Wiener schnitzel, made with breaded mushrooms instead of breaded veal.
- The ingredients for these vegan / vegetarian schnitzel are easy to buy.
- The schnitzels take just minutes to prepare.
- Whilst traditional schnitzels tend to be fried, these are oven baked schnitzels.
Ingredients notes and substitutions
- Mushrooms – I like to use field mushrooms in Australia as they tend to be much cheaper than portobello mushrooms, but if you want to use portobello then they will work just as well in this recipe!
- Breadcrumbs – Japanese panko breadcrumbs are my preference over homemade breadcrumbs as they make a lighter, crispier coating.
- Flour – plain flour or all purpose. You can also use chickpea flour or gram flour.
- Water – this is mixed with the flour to create a sticky paste to act as the binder for the breadcrumbs in place of the traditional egg.
- Sesame seeds – these are optional, I love the extra flavour they provide but you can leave them out if you aren’t a fan.
- Oil – olive oil or another neutral oil.
How to make this recipe
- Preheat the oven.
- Line a baking tray with baking parchment.
- Peel the mushrooms.
- Whisk the flour with the water until it forms a smooth paste.
- Place the breadcrumbs on a plate, mix with sesame seeds if using, and season with salt and black pepper.
- Coat the mushroom in the flour paste – it’s easier to do this by hand but you can use a pastry brush or spoon if you prefer.
- Roll the mushroom in the breadcrumbs until thoroughly coated.
- Place on the lined baking tray.
- Drizzle with oil then place in the oven to bake.
- After 15 minutes turn the mushrooms over and bake for another 15 minutes until golden brown and crisp all over.
- Serve straight away.
FAQ
What mushroom tastes most like meat?
Cremini or Portobello mushrooms taste rich and meaty, as do large field mushrooms as used in this recipe.
Can I use normal breadcrumbs instead of panko?
You can use homemade breadcrumbs, however keep in mind that panko breadcrumbs are lighter and tend to absorb less oil, therefore your vegan schnitzel may be heavier in texture and and less crispy if you use homemade or regular breadcrumbs.
My recipe tips
- This recipe can get messy! So if you don’t want to get your hands sticky with the flour and water ‘glue’ use the back of a spoon or pastry brush to coat the mushrooms.
- The baking paper helps the breadcrumbs from sticking. If you place the schnitzels directly on to the tin they are more likely to stick.
- Take care when turning the schnitzel over half way through cooking as the breadcrumb coating can sometimes become a little loose and if you turn it over roughly you’ll lose that crispy coating.
Serving Ideas
- With a wedge of lemon and sprinkled with parsley.
- Add some crispy parmentier potatoes on the side and a crunchy salad like this cabbage salad.
- Perhaps my favourite way of serving them is in a sandwich, place a hot mushroom schnitzel in between two slices of bread or in a bread roll with some sliced avocado, lettuce and vegan mayo. Yum!
- Make it into a schnitzel wrap topped with a spoonful of sumac onions.
Storage
These mushroom schnitzels are best eaten straight after cooking, but you can store them in the fridge overnight. The breadcrumb coating will become a little soft but I still enjoy them cold, or you can place in a moderate oven or air fryer to crisp them up.
Variations
- Gluten free schnitzels – use gluten free breadcrumbs and a gluten free flour or chickpea flour.
- Flavours – I have kept the batter and breadcrumbs plain and simple, but you can add dried herbs, paprika, or nutritional yeast to the breadcrumbs.
More easy vegan dinner recipes you might like to make
Vegan Mushroom Schnitzel
Author: Robyn
Juicy mushrooms are coated in crunchy panko breadcrumbs and baked until golden to create a delicious vegan mushroom schnitzel.
Ingredients
- 4 field mushrooms or portabello mushrooms
- 3 tablespoons plain flour
- 5-6 tablespoons water
- 50g (1 c) panko breadcrumbs
- 1 tablespoon sesame seeds optional
- 1½ tablespoons olive oil
- salt
- black pepper
Instructions
- Preheat the oven to 190C fan / 210˚C / 375˚F convection / 410˚F.
- Line a baking tray with baking parchment / baking paper.
- Peel the mushrooms.
- In a flat bowl whisk the flour and water together. Start with using 5 tablespoons of water and add a little more if the mixture seems too thick (it should easily drip off a spoon).
- Place the breadcrumbs on a plate with the sesame seeds, if using, and season with salt and black pepper. Mix well.
- Take one of the mushrooms and coat in the flour and water paste, using either your fingers or a spoon. Coat the top and bottom of the mushroom not leaving any gaps.
- Place the mushroom in the seasoned breadcrumbs and coat.
- Place on the lined baking tray.
- Repeat with the other mushrooms.
- Drizzle the mushrooms with the olive oil then place in the preheated oven for 30 minutes, turning after 15 minutes.
- Serve straight away.
Video
Notes
Mushrooms – I like to use field mushrooms in Australia as they tend to be much cheaper than portobello mushrooms, but if you want to use portobello then they will work just as well in this recipe!
Breadcrumbs – Japanese panko breadcrumbs are my preference over homemade breadcrumbs as they make a lighter, crispier coating.
Flour – plain flour or all purpose. You can also use chickpea flour / gram flour.
Water – this is mixed with the flour to create a sticky paste to act as the binder for the breadcrumbs in place of the traditional egg.
Sesame seeds – these are optional, I love the extra flavour they provide but you can leave them out if you aren’t a fan.
Oil – olive oil or another neutral oil.
This recipe can get messy! So if you don’t want to get your hands sticky with the flour and water ‘glue’ use the back of a spoon or pastry brush to coat the mushrooms.
The baking paper helps the breadcrumbs from sticking. If you place the schnitzels directly on to the tin they are more likely to stick.
Take care when turning the schnitzel over half way through cooking as the breadcrumb coating can sometimes become a little loose and if you turn it over roughly you’ll lose that crispy coating.
Nutrition
Calories: 146kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 100mgPotassium: 346mgFiber: 2gSugar: 3gVitamin A: 0.2IUCalcium: 46mgIron: 1mg
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Wendy says
What is the reason for peeling the mushrooms?
Robyn says
Hi Wendy, you don’t have to peel the mushrooms, just gently wipe with a damp paper towel if you prefer. If the mushrooms are older I find the skin can become slightly tough when cooked.