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–+ servings
two vegan schnitzels on a plate served with parsley and lemon wedges

Vegan Mushroom Schnitzel

Robyn
Juicy mushrooms are coated in crunchy panko breadcrumbs and baked until golden to create a delicious vegan mushroom schnitzel.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Austrian
Servings 4 people
Calories 146 kcal

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
Keyword vegan Austrian recipe, vegan schnitzel, vegetarian schnitzel

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