Crispy Mushroom Balls (Vegetarian Side Dish!)
Who needs bland appetizers when you can have crispy, cheesy mushroom goodness in every bite? Say hello to Crispy Vegetarian Mushroom Balls that will have your taste buds doing a happy dance. These crunchy-on-the-outside, mushy-on-the-inside balls are made with tender cremini mushrooms stuffed with a creamy, cheesy filling.
Whether you're looking for a snack that will steal the show or a fun side dish to complement your meal, mushroom balls are a crowd-pleaser for any occasion. They are perfect for party platters, movie night snacks, and even a light main course, and are ideal for anyone who loves crispy treats with a hint of spice.
What Are Vegetarian Mushroom Balls?
Mushroom balls might sound fancy, but they are most people’s favorite comfort food for good reasons. Thanks to their rich umami flavor, mushrooms have been used in cuisines worldwide for centuries. From stir-fries to soups and now to these crispy balls of joy, mushrooms have always been a culinary MVP.
Mushroom balls are made with cremini mushrooms, which are just baby portobellos and are the stars of the show. Their earthy flavor pairs beautifully with a cheesy mixture of shredded cheese, cream cheese, garlic powder, and a bit of heat from chili flakes. After being stuffed, these mushroom caps are dipped in a simple slurry mixture and coated in panko breadcrumbs to create that irresistible crispy exterior. The result? A great combo of crunchy outside and savory filling on the inside.
Pro Tips for the Best Mushroom Balls
- Choose your mushrooms wisely! Cremini mushrooms are perfect for this recipe because they're just the right size and have a more intense flavor than button mushrooms.
- Use panko breadcrumbs when making this snack. They give the mushroom balls that extra crunch.
- When coating the mushrooms, make sure to cover them completely with breadcrumbs. Otherwise, the cheese will escape during frying, and no one wants that kind of tragedy.
- Preheat your oil before frying. If your oil is not hot, you will end up with greasy mushroom balls.
Can I Make Mushroom Balls in Advance?
Yes! You can stuff and coat the mushrooms a few hours ahead of time. Just keep them in the fridge and fry them when you're ready to serve. They'll taste just as fresh.
Can I Bake Instead of Frying?
Absolutely! You can bake the mushroom balls in a preheated oven for about 15-20 minutes until crispy and golden. Just make sure to flip them halfway through baking.
How to Store Leftover Mushroom Balls
If you have any leftovers, which are unlikely, of course, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven for about 10 minutes to restore that crunch.
Some More Mushroom Deliciousness You Can't Miss!
Mushrooms Ricotta Cheese Balls
What Can I Serve with Mushroom Meatballs?
Mushroom meatballs are so flavorful and satisfying that they can definitely hold their own. But if you’re looking to elevate your meal, pairing them with some tasty sides is always a great idea. You can serve them alongside a refreshing dip or pasta.
Ingredients
How to Make Mushroom Balls
Gently remove the stems from the mushroom caps and chop them finely. Set the caps aside.
Gently remove the stems from the mushroom caps and chop them finely. Set the caps aside.
Heat olive oil or butter in a skillet over medium heat. Sauté the chopped mushroom stems for 4-5 minutes, seasoning with salt and pepper halfway through. Set aside to cool.
Heat olive oil or butter in a skillet over medium heat. Sauté the chopped mushroom stems for 4-5 minutes, seasoning with salt and pepper halfway through. Set aside to cool.
Combine the cooked mushroom stems in a bowl with garlic powder, Italian herbs, chili flakes, shredded cheese, cream cheese, and cilantro. Adjust seasoning with salt and pepper.
Combine the cooked mushroom stems in a bowl with garlic powder, Italian herbs, chili flakes, shredded cheese, cream cheese, and cilantro. Adjust seasoning with salt and pepper.
Fill each mushroom cap generously with the cheesy filling, pressing it in to avoid air pockets.
Fill each mushroom cap generously with the cheesy filling, pressing it in to avoid air pockets.
Whisk the flour with milk, salt, pepper, and chili flakes in a separate bowl to create a slurry. This will help the breadcrumbs stick.
Whisk the flour with milk, salt, pepper, and chili flakes in a separate bowl to create a slurry. This will help the breadcrumbs stick.
Dip each stuffed mushroom cap into the slurry, ensuring it’s fully coated. Then, cover it completely with panko breadcrumbs.
Dip each stuffed mushroom cap into the slurry, ensuring it’s fully coated. Then, cover it completely with panko breadcrumbs.
Heat vegetable oil in a frying pan over medium heat. Fry the mushrooms in batches for about 5 minutes or until golden and crispy. Drain on paper towels to remove excess oil.
Heat vegetable oil in a frying pan over medium heat. Fry the mushrooms in batches for about 5 minutes or until golden and crispy. Drain on paper towels to remove excess oil.
Enjoy your crispy mushroom balls fresh and hot, with a dip of your choice on the side.
Enjoy your crispy mushroom balls fresh and hot, with a dip of your choice on the side.
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