Mushroom and Walnut Nuggets
Crispy, savoury nuggets made from mushrooms and walnuts, coated in a herby panko crust.
What I love most about this recipe is how effortlessly it comes together. The mushrooms are first sautéed to release their moisture and concentrate their umami, then mixed with walnuts, fresh herbs, and a binder to form a pliable mixture. Shaped into bite-sized nuggets, they get a quick dip in beaten egg and a generous roll in herbed breadcrumbs before baking to golden perfection. The result is a plant-forward snack that’s hearty enough to stand on its own, yet versatile enough to pair with your favorite dipping sauces.
Whether you’re a devoted mushroom lover or simply looking for a creative vegetarian option, these nuggets deliver on every level. They’re freezer-friendly, easy to make ahead, and endlessly adaptable – swap the herbs, add a pinch of smoked paprika, or serve them with a zesty aioli. I’m confident they’ll become a staple in your kitchen, just as they have in mine.
Ingredients
- 1 pound cremini mushrooms, finely chopped
- 1 cup walnuts, finely ground (use a food processor)
- 1/2 cup panko breadcrumbs, plus 1 cup for coating
- 1/4 cup grated Parmesan cheese (optional, or use nutritional yeast for vegan)
- 2 large eggs, beaten (or 2 flax eggs for vegan)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the coating:
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Olive oil spray or 2 tablespoons olive oil for baking
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8–10 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked mushrooms, ground walnuts, 1/2 cup panko breadcrumbs, Parmesan (if using), beaten eggs, thyme, parsley, garlic powder, salt, and pepper. Mix until everything is well incorporated and forms a sticky mixture.
- In a shallow dish, combine the remaining 1 cup panko breadcrumbs with oregano, basil, garlic powder, and salt. Stir well to distribute the herbs.
- Using wet hands, shape the mushroom mixture into about 20 nugget-sized pieces (about 2 tablespoons each). Roll each nugget in the herbed breadcrumb mixture, pressing gently to adhere. Place the coated nuggets on the prepared baking sheet.
- Lightly spray the tops of the nuggets with olive oil spray, or brush with a little olive oil. This helps them crisp up in the oven.
- Bake for 18–20 minutes, flipping halfway through, until the nuggets are golden brown and crispy on all sides. Serve warm with your favorite dipping sauce.
Cook’s tips
- Make sure to squeeze out as much moisture as possible from the cooked mushrooms before mixing – this prevents soggy nuggets.
- For extra crispiness, you can pan-fry the nuggets in a shallow layer of oil instead of baking, but baking is lighter and easier.
- Don’t overprocess the walnuts – you want a fine grind but not a paste; it should still have a bit of texture.
Substitutions
- Use shiitake or portobello mushrooms instead of cremini for a deeper flavor.
- Swap the walnuts for pecans or almonds for a different nutty profile.
- For a gluten-free version, use gluten-free panko or crushed rice crackers.
Storage & reheating
Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to restore crispiness.
FAQ
Can I make these vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and omit the Parmesan or use nutritional yeast for a cheesy flavor. The nuggets will hold together well and bake just as beautifully.
Can I freeze these nuggets?
Absolutely. After coating, arrange the nuggets on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 25–30 minutes, flipping halfway, until hot and crispy.
What dipping sauces pair well with these?
They’re delicious with a creamy garlic aioli, tangy marinara, zesty tzatziki, or even a simple honey-mustard. The herby coating also complements a fresh tomato salsa or a smoky chipotle dip.
Can I use dried mushrooms instead of fresh?
Yes, but rehydrate them first. Soak 2 ounces dried mushrooms in hot water for 20 minutes, then squeeze out excess liquid and finely chop. You’ll need about 2 cups of rehydrated mushrooms to replace the fresh ones.
