Crispy Buffalo Mushrooms Recipe for Air Fryer or Oven (Vegan)

Earlier this week, I posted a Broccoli “Cheese” Tater Tots Recipe in honor of this year’s Super Bowl. But I have one more game-worthy appetizer to share, Crispy Buffalo Mushrooms. These handhelds have a crunchy coating, a soft and tender interior, and are doused in buttery hot sauce for bold flavor. You can prep them ahead and quickly cook during the warm-up for a hot appetizer.

Crispy Buffalo Mushrooms Recipe Baked in Your Air Fryer or Oven (Vegan, Plant-Based, Dairy-Free, Nut-Free, Soy-Free)

Crispy Buffalo Mushrooms Baked in Your Air Fryer or Oven

This is another great recipe from the “Healthier by Dolecampaign. These crispy buffalo mushrooms are a great alternative to deep fried snacks, and they’re naturally free of dary and eggs.

For dipping, you can serve your favorite dairy-free cheese sauce, ranch, or even “blue cheese” – yes, they exist! Dayiya and Follow Your Heart Offer two popular vegan blue “cheese” dressings, or you can make your own with this vegan blue cheese dressing recipe. For a nacho-style option, I love this multi-purpose dairy-free cheese sauce. It isn’t spicy, so it balances the buffalo sauce.

Crispy Buffalo Mushrooms Recipe Baked in Your Air Fryer or Oven (Vegan, Plant-Based, Dairy-Free, Nut-Free, Soy-Free)

Special Diet Notes: Crispy Buffalo Mushrooms

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Crispy Buffalo Mushrooms


Recipe type: Appetizer

Cuisine: American

  • 1½ cups white whole wheat flour (can sub regular whole wheat flour or all-purpose flour)
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1½ to 1¾ cups seltzer water
  • 2¼ cups whole wheat panko breadcrumbs
  • 1 pound mushrooms, halved lengthwise
  • Spray oil
  • ½ cup cayenne pepper hot sauce
  • 3 tablespoons dairy-free buttery spread, melted
  • 3 green onions, thinly sliced
  1. Line a rimmed baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch salt and pepper. Whisk in 1½ cups seltzer water until relatively smooth. If the batter seems to thick, whisk in up to ¼ cup more seltzer water.
  3. Place the breadcrumbs in a wide, shallow dish.
  4. Dip the mushroom halves in the batter to coat, allowing excess to drip off, then roll them in the breadcrumbs to coat. Place them on your prepared pan.
  5. Preheat a 3-quart or larger air fryer to 400°F for 5 minutes.
  6. Spray the mushrooms with oil or nonstick cooking spray.
  7. Air fry the mushrooms, in 3 batches, for 5 minutes per batch, or until golden brown and crisp, turning once.
  8. Transfer the mushrooms to a rimmed baking pan and keep them warm in the oven.
  9. In a large bowl, whisk together the hot sauce and buttery spread. Add the mushrooms and toss to coat.
  10. Let cool for a few minutes before serving – they will be hot on the inside! Serve the mushrooms sprinkled with onions, and with your favorite dairy-free dressing as a dip.

Serving size: 4 mushrooms Calories: 177 Fat: 5g Carbohydrates: 30g Sugar: 2g Sodium: 718mg Fiber: 5g Protein: 6g


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