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  • Writer's pictureNatalya Fisher

Baked Breaded Oyster Mushrooms


Baked Breaded Oyster Mushrooms

w/ vegan lemon mustard aioli


Mushrooms are by far my favorite! They can be manipulated & placed in so many different recipes. Mushrooms can be added to elevate a dish or just shine all on their own! For this appetizer dish, its sparkles all on its own! I made this recipe for when we were going to host people for dinner but it ended up just being three of us indulging in these tasty mushroom bites! Once you begin, there is just no stopping until the whole tray is done!


12 oz of Oyster Mushrooms

1 ½ cups Almond Milk

3 cups Bread Crumbs

2 tsp Garlic Powder

1 tsp Paprika

1/2 tsp Chipotle Powder

¼ tsp Sea Salt


cup Vegan Mayo

½ squeezed Lemon juice

1 tsp Mustard (stone ground)

⅛ tsp Sea Salt

Fresh Black Pepper to taste


  1. Preheat the oven to 375° degrees. Line a baking tray with a little oil (if you have silicone baking sheets I like to use those with no oil).

  2. In two different bowls, fill one with milk & the other with breadcrumbs & spices (mix well).

  3. Take the mushrooms & cut the larger clusters into smaller pieces from the bottom where the stem holds them together. I like to make them a good finger food style size.

  4. Dip each individual mushroom into the milk. Then place them into the breadcrumb bowl & fully coat them in the breadcrumbs. Lay them out on the baking tray. Repeat until all mushrooms are breaded & lined out on the baking tray.

  5. Bake for 30 minutes. Make sure to rotate them after 15 minutes.

  6. While the mushrooms are baking, make the sauce.

  7. Add all the sauce ingredients & mix it all together.

  8. Place the mushrooms on a plate & dip them into the sauce.

Serve & Share with Love


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