When I first started experimenting with vegetarian croquettes, I wasn’t sure they’d ever rival the rich flavour of ham or cod. Then I made these mushroom and cheese croquettes, and I stopped doubting completely. They’re savoury, earthy, and satisfyingly creamy on the inside, wrapped in that perfect crisp shell that makes you forget they’re meat-free. If I’m cooking for a mixed crowd, these are always the first to disappear from the plate.
Making croquettes that feel indulgent without meat
The secret here is mushrooms cooked slowly until they’ve given up all their moisture and turned deeply savoury. They blend beautifully with the béchamel, which I enrich with grated cheese and a little nutmeg. The result is something so comforting that even devoted carnivores ask for seconds.
I love serving these when I’ve already got a few other tapas on the go. They sit nicely next to traditional cod croquettes with garlic and parsley or a plate of creamy croquetas de jamón with manchego and béchamel for contrast. You’ll find both in my full guide, 10 best Spanish cheese croquette recipes to make at home, which covers every style from classic to modern.
The power of mushrooms in béchamel
Mushrooms add an umami depth that stands in for meat, especially when browned properly. I use chestnut or portobello mushrooms because they have a firmer texture and stronger flavour, but button mushrooms will do in a pinch. The trick is not to rush the sautéing—they need time to caramelise slightly and develop that nutty aroma.
Once folded into the thick béchamel, the mushrooms give the croquettes a rich, almost truffle-like flavour. The cheese binds it all together, turning every bite into something creamy and soothing.
Ingredients
- 60 g unsalted butter
- 70 g plain flour
- 600 ml whole milk, warmed
- 250 g finely chopped mushrooms
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 60 g grated manchego or mature cheddar
- ½ tsp nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 120 g dried breadcrumbs
- Oil for frying (light olive or sunflower)
Ingredients notes
Use fresh mushrooms, not the watery kind that come pre-sliced in plastic tubs. Slice or chop them evenly so they cook at the same pace. A bit of shallot adds sweetness that balances the savoury mushrooms, and garlic brings out their depth.
I prefer manchego for its nutty tang, but cheddar or even mozzarella works if that’s what you have. The cheese should melt easily into the sauce, giving the mixture its creamy, slightly elastic texture when you bite in.
Equipment needed
You’ll need a large frying pan for the mushrooms and a sturdy saucepan for the béchamel. A wooden spoon or spatula keeps everything smooth as you stir. If you like to keep things tidy, a piping bag or small scoop helps shape the croquettes evenly.
For frying, use a deep pan with plenty of oil so the croquettes can move freely. If you’d rather skip deep frying altogether, they adapt nicely to an air fryer croquettes with serrano ham and béchamel method.
Instructions
Start by heating olive oil in a large pan and cooking the shallot and garlic until soft. Add the mushrooms and cook over medium heat until all the liquid has evaporated and they’re beginning to brown. Season lightly and set aside.
In a separate saucepan, melt the butter and stir in the flour to make a smooth paste. Cook for a minute before gradually adding warm milk, whisking until you have a thick, glossy béchamel. Stir in the mushroom mixture and grated cheese, along with nutmeg, salt, and pepper. Mix until everything is well blended.
Spread the mixture into a shallow dish, drizzle with a touch of oil, and leave to cool completely before chilling for several hours. When firm, shape into small ovals or balls, coat in flour, egg, and breadcrumbs, and chill again for 30 minutes. Fry at 180°C for 2 to 3 minutes until golden.
Getting the béchamel texture right
You want the mixture thick but still spreadable. It should hold its shape when scooped but not feel heavy. If it’s too thin, cook it a little longer; if too thick, add a splash more warm milk. The mushrooms release moisture too, so take care not to undercook them at the start.
To make the coating lighter, you can use panko breadcrumbs or even crushed crackers. For a gluten-free version, try the coating used in my gluten free croquettes with cheese and potato mash recipe.
What to serve with mushroom croquettes
These croquettes pair wonderfully with a fresh salad tossed in lemon vinaigrette. The acidity balances the creamy filling perfectly. I sometimes serve them with roasted peppers and olives for a proper tapas plate. They’re also a lovely addition beside croquettes with spinach, cheese and nutmeg, which share that same delicate, earthy flavour profile.
If you fancy a bit of heat, a side of spicy tomato sauce or romesco dip adds brightness and texture.
Wine and beer pairings
A light Rioja blanco pairs beautifully, with just enough oak to complement the mushrooms. A Verdejo also works, offering clean acidity and freshness. For red wine, a young Tempranillo served slightly chilled is surprisingly good.
If you’re drinking beer, go for a Belgian-style blonde ale or a Spanish lager. Both lift the richness without overwhelming the gentle flavour of the mushrooms.
Frequently asked questions
Can I use different types of mushrooms?
Yes, a mix of chestnut, shiitake, and button mushrooms adds depth. Avoid watery varieties.
Can I bake instead of fry these croquettes?
You can, though they’ll be softer. Brush with oil and bake at 200°C for 20 minutes, turning halfway through.
Can I freeze the croquettes before cooking?
Yes, freeze them on a tray first, then store in bags. Cook from frozen, adding an extra minute to the frying time.
What’s the best cheese for vegetarian croquettes?
Manchego or cheddar both melt well and have a balanced flavour. You can use mozzarella for extra stretch.
How do I reheat mushroom croquettes without losing the crunch?
Warm them in the oven or air fryer. Avoid the microwave, which softens the coating.
Tips for success with mushroom croquettes
Let the mushroom mixture cool completely before adding to the béchamel, or it can separate. Always chill the mixture before shaping, and again after coating. The double chill gives you perfectly neat croquettes that fry evenly. Use dry breadcrumbs for a crisp crust. If your mixture feels sticky, dust your hands with flour before shaping to keep it tidy.
Recipe variations worth trying
Add a handful of finely chopped spinach for a greener, lighter version similar to croquettes with spinach, cheese and nutmeg. You can also stir in a pinch of truffle oil for a luxurious touch. For extra richness, fold in a few shavings of parmesan or swap manchego for blue cheese. It adds a sharp edge that contrasts nicely with the mushrooms.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes refrigerated in an airtight container for up to three days. Reheat in a hot oven until crisp and warm through. They also freeze well—just separate with baking paper so they don’t stick together. If preparing ahead, shape and coat them the night before, then fry just before serving for the best texture.
Nutrition per serving
Mushrooms provide natural B vitamins and minerals, while the cheese adds calcium and protein. Using light olive oil for frying keeps the fat balance more wholesome. For a lower-calorie version, bake or air fry instead of deep frying. These croquettes are hearty yet light, the kind of comfort food that doesn’t need meat to feel satisfying.
Vegetarian mushroom and cheese croquettes recipe
Ingredients
- 60 g butter unsalted
- 70 g plain flour
- 600 ml whole milk warmed
- 250 g mushrooms finely chopped
- 1 tbsp olive oil
- 1 shallot small, finely chopped
- 2 cloves garlic minced
- 60 g manchego or mature cheddar, grated
- ½ tsp ground nutmeg
- 1 tsp Sea salt
- ½ tsp black pepper
- 2 eggs large, beaten
- 120 g dried breadcrumbs
- Oil for frying light olive or sunflower
Instructions
- Start by heating olive oil in a large pan and cooking the shallot and garlic until soft. Add the mushrooms and cook over medium heat until all the liquid has evaporated and they’re beginning to brown. Season lightly and set aside.
- In a separate saucepan, melt the butter and stir in the flour to make a smooth paste. Cook for a minute before gradually adding warm milk, whisking until you have a thick, glossy béchamel. Stir in the mushroom mixture and grated cheese, along with nutmeg, salt, and pepper. Mix until everything is well blended.
- Spread the mixture into a shallow dish, drizzle with a touch of oil, and leave to cool completely before chilling for several hours. When firm, shape into small ovals or balls, coat in flour, egg, and breadcrumbs, and chill again for 30 minutes. Fry at 180°C for 2 to 3 minutes until golden.