Vegetarian mushroom and cheese croquettes recipe

Kitchen Team @ Spooning and Forking

These Spanish-style vegetarian croquettes feature earthy mushrooms folded into a creamy béchamel with manchego cheese, then coated and fried until golden. The result is a crisp shell with a rich, velvety filling. Perfect for tapas, appetisers, or a meat-free meal that feels indulgent yet comforting.

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Prep Time 20

Cook Time 6

Chilling time 30

Total Time 56

Course Main Course

Cuisine European, Mediterranean, Spanish

Servings Servings

Calories 215 kcal

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.

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.

Nutrition

Calories: 215kcalCarbohydrates: 17gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 330mgPotassium: 170mgFiber: 1.2gSugar: 2gVitamin A: 300IUCalcium: 80mgIron: 0.7mg

Keyword cheese croquettes, cheese tapas, fried snacks, mushroom croquettes, Spanish appetiser, vegetarian croquetas

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