May 16, 2023
Crispy Parmesan-Crusted Mushroom Tacos
These crispy parmesan crusted mushroom tacos are a fun twist on classic tacos! Meaty oyster mushrooms are battered in parmesan breadcrumbs and fried until golden and crispy – then loaded into soft tortillas with arugula pesto tossed greens, pickled onions, and micro cilantro – making for a unique take on tacos that is sure to be a favorite!
Table of Contents
Ingredients & Substitutions jump to recipe video step-by-step instructions tips & faqsCrispy Parmesan Crusted Mushroom Tacos
If you’re a fan of tacos and love trying out new flavor combinations, these Parmesan crusted mushroom tacos are definitely worth a try! Inspired by some of my favorite tacos at a vegan restaurant in the OC, these tacos are packed with flavor and texture, and will leave you feeling satisfied and happy. The meaty oyster mushrooms are battered in parmesan breadcrumbs and fried until crispy, then loaded into soft tortillas with arugula pesto tossed greens, pickled onions, and micro cilantro – a unique take on tacos that’s sure to become a favorite!
Grab a drink and let’s make the most delicious crispy parmesan crusted mushroom tacos!
Ingredients and Substitutions
Here’s what you’ll need to make these crispy parmesan crusted mushroom tacos, plus any substitutions:
For the Crispy Mushrooms:
- Oyster Mushrooms: the main ingredient in these crispy parmesan crusted mushrooms. Oyster mushrooms are meaty and flavorful, and their texture makes them a great vegetarian substitute for meat in many recipes. You can typically find them at your local Asian market, farmers markets, or specialty food stores. If you can’t find oyster mushrooms, feel free to use any varietal that’s most accessible!
- Vegan Parmesan Cheese: adds a cheesy flavor to the parmesan breadcrumbs. You can find them at grocery stores or health food stores, or you can make your own at home. I really love this recipe!
- All-Purpose Flour: sub for almond flour, chickpea flour, rice flour, or cornstarch.
- Panko Breadcrumbs: used in the parmesan breadcrumb mixture to give the mushrooms a crispy coating. Panko breadcrumbs are a type of Japanese breadcrumb that are lighter and airier than regular breadcrumbs. You can be find them at most grocery stores, but you can sub for regular breadcrumbs or gluten free breadcrumbs, too.
For the Arugula Pesto:
- Arugula: this peppery green is the star ingredient in the arugula pesto. It be found at grocery stores or farmers markets. You can sub it for another leafy green, such as kale or spinach, or keep it more traditional and use basil for the pesto, instead.
- Pistachios: these are used in the arugula pesto to add flavor and texture. You can usually find pistachios at grocery stores, but if you have trouble finding them, you can substitute another type of nut, such as almonds or pine nuts.
- Nutritional Yeast: this ingredient is used in the arugula pesto to add a cheesy flavor. Nutritional yeast is a type of yeast that is high in protein and B vitamins. It can be found at many grocery stores or health food stores.
For the Tacos:
- Corn Tortillas: sub for flour tortillas, if you prefer!
- Spring Mix: any green you like, such as cabbage or romaine lettuce
- Vegan Feta: I can find vegan feta at my local specialty stores like Whole Foods or Walmart, or I have a recipe in my cookbook! If you can’t find vegan feta, you can omit it.
- Pickled Onions: adds a tangy, acidic flavor to the tacos. You can make your own pickled onions at home by thinly slicing red onions and soaking them in a mixture of vinegar, sugar, and salt. Alternatively, you can usually find pickled onions at grocery stores.
Step-by-Step Instructions
This recipe may seem tedious, but if you make the tofu ‘meat’ a day ahead (you can freeze them, and fry from frozen!), then the steps are broken up, and it’s really easy! Here’s how to make my crispy parmesan crusted mushroom tacos:
1. Coat the Mushrooms:
Set up a dredging station. In one shallow bowl, whisk together the flour, water, 1 teaspoon salt, and ½ teaspoon pepper until fully combined. The batter should be quite thick – enough to coat the back of a spoon. In a second bowl, mix the parmesan, breadcrumbs, 1 teaspoon salt, and ½ teaspoon pepper.
Working in batches, toss the mushrooms in the flour batter, coating fully. Using a slotted spoon, tap off any excess batter, then place the battered mushrooms in the parmesan breadcrumb mixture, tossing to coat. Repeat until all the mushrooms are battered and coated.
Heat the oil in a large sauté pan over medium heat – the oil should be about ½ – inch deep. Working in batches, fry the mushrooms until golden and crispy. Transfer to a wire rack or paper-towel lined plate and repeat with the remaining mushrooms.
2. Fry the Mushrooms:
Heat the oil in a large sauté pan over medium heat – the oil should be about ½ – inch deep. Working in batches, fry the mushrooms until golden and crispy, 5 to 7 minutes. Transfer to a wire rack or paper-towel lined plate and repeat with the remaining mushrooms.
3. Make the Arugula Pesto:
Meanwhile, prepare the arugula pesto. Place all its ingredients, starting with only ¼ cup of water, into a blender and pulse until smooth, adding more water if you want a runnier consistency. Set aside.
4. Build the Tacos
To build the tacos, spread some pesto on the bottom of a warmed tortilla. Top with a small handful of mixed greens, followed by a few parmesan crusted mushrooms. Garnish with vegan feta, picked onion, and microgreens. Serve with fresh lemon wedges, and enjoy!
Tips & FAQs
- Other ways to enjoy: The parmesan crusted mushrooms can also be enjoyed on their own as a snack or appetizer, or served as a side dish with a salad or roasted vegetables. They are also delicious on top of a burger or sandwich.
- Adjusting the seasoning: If you prefer a spicier or more seasoned flavor, you can add some paprika, cayenne pepper, garlic powder, or other herbs and spices to the breadcrumb mixture.
- Making it gluten-free: If you need to make the recipe gluten-free, you can substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives such as almond flour and gluten-free breadcrumbs.
- Getting the best results: To ensure the parmesan crusted mushrooms are crispy and evenly coated, make sure to slice them thinly and coat them thoroughly in the flour batter and breadcrumb mixture. It’s also important to use a deep enough frying pan and enough oil to fully submerge the mushrooms while frying. Additonally, make sure the oil is hot enough, but not too hot – ideally 350°F – 365°F. If the oil isn’t hot enough, the mushrooms will be soggy, and if it’ too hot, it’s possible the coating will have a burnt taste.
Can I air-fry the parmesan crusted mushrooms? If so, how?
Yes, you can air-fry the parmesan crusted mushrooms instead of frying them in oil. Here’s how:
- Preheat your air fryer to 375°F (190°C).
- Follow the instructions for preparing the parmesan breadcrumb coating and the mushroom batter as usual.
- Working in batches, dip the mushrooms in the batter, then coat them in the parmesan breadcrumb mixture.
- Place the coated mushrooms in a single layer in the air fryer basket. Don’t overcrowd the basket, or the mushrooms won’t cook evenly.
- Cook the mushrooms in the air fryer for 10 to 12 minutes, or until they’re golden brown and crispy, flipping them over halfway through cooking.
- Once cooked, remove the mushrooms from the air fryer and place them on a wire rack to cool for a few minutes.
Are the crispy parmesan crusted mushrooms freezer-friendly?
Yes! You can freeze them after coating them. Here’s how:
- To freeze the mushrooms before cooking them, prepare the oyster mushrooms as instructed in the recipe. Then, arrange them in a single layer on a baking sheet or tray and place the tray in the freezer until the mushrooms are frozen solid, for about 2-3 hours. Once frozen, transfer the mushrooms to a freezer-safe container or bag, making sure to remove as much air as possible before sealing. Label the container with the name and date and place it in the freezer. To use the frozen mushrooms, remove the desired amount from the freezer and fry according to the instructions. Note, you may have to fry longer if cooking from frozen.
Storage and Reheating:
- Storage: The parmesan crusted mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. However, they are best enjoyed fresh and crispy, so it’s recommended to make and consume them on the same day.
- Reheating: To reheat the parmesan crusted mushrooms, preheat the oven to 350°F (175°C). Spread the mushrooms on a baking sheet and bake for 5-10 minutes, or until they are heated through and crispy again.
Other Ways to Enjoy the Crispy Parmesan Crusted Mushrooms:
The parmesan crusted mushrooms can also be enjoyed on their own as a snack or appetizer, or served as a side dish with a salad or roasted vegetables. They are also delicious on top of a burger or sandwich.
More Taco Recipes:
- Bulgogi-Inspired Tacos
- Mushroom Asada Tacos
- Cheesy Chipotle Tacos
- Barbacoa-Inspired Tacos
- Vegan Birria Tacos
Taco Tuesday Just Got a WHOLE LOT BETTER
I hope you love these crispy parmesan crusted mushroom tacos as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
Parmesan Crusted Mushroom Tacos
Ingredients
Crispy Parmesan Mushrooms:
- 1 cup water
- ½ cup all-purpose flour
- 2 teaspoons kosher salt divided
- 1 teaspoon fresh cracked black pepper divided
- 1 cup vegan parmesan cheese finely minced or quickly pulsed in a food processor
- 1 cup panko breadcrumbs
- 12 oz oyster mushrooms sliced thin
- 2 cups canola oil for frying
Arugula Pesto:
- 2 cups packed arugula
- ½ cup pistachios
- ½ cup nutritional yeast
- ¼ cup olive oil
- 4 cloves fresh garlic
- 2 tablespoon fresh lemon juice
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon red chili flakes optional
- ¼ – ½ cup water
Tacos:
- Warmed corn tortillas
- Roughly chopped spring mix
- Vegan feta optional
- Pickled red onions
- Cilantro microgreens
- Fresh lemon wedges for serving, optional
Instructions
- For the crispy parmesan mushrooms, create a dredging station. In one shallow bowl, whisk together the flour, water, 1 teaspoon salt, and ½ teaspoon pepper until fully combined. The batter should be quite thick – enough to coat the back of a spoon – if it’s too thick, add 1-2 tablespoons of water at a time, until you reach the right consistency.
- In a second bowl, mix the parmesan, breadcrumbs, 1 teaspoon salt, and ½ teaspoon pepper until thoroughly combined.
- Working in batches, toss the mushrooms in the flour batter, ensuring they’re fully coated. Using a slotted spoon, tap off any excess batter, then place the battered mushrooms in the parmesan breadcrumb mixture, tossing to coat. Repeat until all the mushrooms are battered and coated.
- Heat the oil in a large sauté pan over medium heat – the oil should be about ½ – inch deep. Working in batches, fry the mushrooms until golden and crispy, 5 to 7 minutes. Transfer to a wire rack or paper-towel lined plate and repeat with the remaining mushrooms.
- Meanwhile, prepare the arugula pesto. Place all its ingredients, starting with only ¼ cup of water, into a blender and pulse until smooth, adding more water if you want a runnier consistency. Set aside.
- To build the tacos, spread some pesto on the bottom of a warmed tortilla. Top with a small handful of mixed greens, followed by a few parmesan crusted mushrooms. Garnish with vegan feta, picked onion, and microgreens. Serve with fresh lemon wedges, and enjoy!
