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Lentil Chip “Breaded” Game Day Mushrooms

Makes 6-8 servings


  • 1 lb. white button mushrooms, rinsed and stems trimmed if needed
  • 1 C. Lentil Chip Shake & Bake Crumbs
  • 2 T. rice milk (or dairy-free milk of your choice)
  • ¼ c. allergy-friendly vegan mayonnaise
  • olive oil or olive oil spray


  1. Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper.
  2. Place the Lentil Chip Shake & Bake Crumbs in a medium-sized bowl.
  3. Mix together the rice milk and allergy-friendly mayonnaise and whisk with a fork until well blended.
  4. Coat the mushrooms in the rice milk-mayonnaise mixture, shaking off excess. Coat with the Lentil Chip Shake & Bake Crumbs and place them on the baking sheet. Spray with your favorite allergy-friendly cooking spray or lightly drizzle with olive oil.
  5. Bake at 450° for 10 minutes until golden brown and crispy. Serve with your favorite game-day dipping sauce!