Sriracha Mushroom Poppers

Mushroom Ingredients

  • 12 oz. cremini mushrooms, stemmed and cleaned (24-28)
  • ½ vegetable broth
  • 2 teaspoons lime juice
  • ½ teaspoon sea salt


  • ½ cup organic unbleached all-purpose flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon sea salt
  • ½ cup whole wheat bread crumbs


  • 2-4 tablespoons neutral tasting high-heat oil

Sriracha Sauce Ingredients

  • ½ cup Sriracha Vegenaise
  • 2 teaspoons sesame oil
  • 2 teaspoons coconut nectar or agave
  • 1 tablespoon fresh lime juice, plus zest of lime


  • ½ red bell pepper, diced
  • 1 green jalapeño pepper, cut into thin rounds
  • 2 stalks green onion, thinly sliced
  • 1 teaspoon sesame seeds *Optional for garnish


  1. Place whole mushrooms in a shallow bowl with broth, lime juice, and sea salt. Set aside to marinate, about 10 minutes.
  2. In a separate bowl, add flour, garlic powder, cayenne, and sea salt. Coat mushrooms in seasoned flour mixture.
  3. Heat a sauté pan and add oil. Add mushrooms and cook until crisp, about 2 minutes per side over medium-high heat. Remove from pan and coat in bread crumbs when warm.

For sauce: To a mixing bowl add Sriracha Vegenaise, sesame oil, coconut nectar or agave, lime juice, and zest. Whisk until smooth.  Serve alongside mushrooms as a dip.  Garnish with jalapeño, green onion, and sesame seeds if using. Serve warm.


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