Mushroom Stuffed Cones
Forget ice cream for a second — we’re frying cones today! These Mushroom Stuffed Cones give you that unbeatable crispy crunch with a warm, comforting filling inside. Oddly genius, ridiculously tasty, and so much fun to make.
Servings 8 cones
Calories 128kcal
Ingredients
- 8 wafer cones
- 2 cups cooked white rice
- 7 oz mushrooms, finely chopped
- ½ large yellow onion, finely diced
- 1 small carrot, grated
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- 2 tbsp vegetable oil
For the batter:
- ½ cup plant-based milk, unsweetened
- 3 tbsp all-purpose flour
Instructions
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and medium-grated carrot, cooking for about 4–5 minutes until soft, fragrant, and slightly golden.½ large yellow onion, finely diced, 2 tbsp vegetable oil, 1 small carrot, grated
- Toss in the finely diced mushrooms. Sauté everything together for another 5–7 minutes until the mushrooms release their moisture, shrink down, and turn nicely browned.7 oz mushrooms, finely chopped
- Remove the pan from the heat and stir in the cooked white rice. Add the salt and black pepper, mixing thoroughly until everything is well combined and evenly seasoned. Taste and adjust seasoning if needed, then let it cool slightly.2 cups cooked white rice, 1 tsp salt, or to taste, ½ tsp black pepper, or to taste
- Gently spoon the warm rice mixture into each wafer cone. Use your fingers or the back of a small spoon to pack the filling firmly all the way to the top, being careful not to crack the delicate cones.8 wafer cones
- In a shallow bowl, whisk together the unsweetened plant-based milk and all-purpose flour until smooth and lump-free. The consistency should resemble a light pancake batter that easily coats the back of a spoon.½ cup plant-based milk, unsweetened, 3 tbsp all-purpose flour
- Pour enough vegetable oil into a skillet to generously coat the bottom and heat over medium heat. Dip each stuffed cone completely into the batter, letting excess drip off, then place it in the hot skillet. Fry for 2–3 minutes, turning gently to brown all sides evenly until shatteringly crisp and golden. Transfer to a paper towel-lined plate and serve hot!
Video
Notes
🔀 Recipe Variations
🧀 Cheesy comfort Stir a generous handful of your favorite meltable dairy-free cheese into the warm rice mixture right before stuffing the cones for gooey, savory pockets inside. 🌶️ Spicy kick Add a pinch of crushed red pepper flakes, cayenne, or a dash of hot sauce directly to the sautéed veggies to bring a bold, warming heat to every bite. 🌿 Fresh herb twist Fold in finely chopped fresh dill, flat-leaf parsley, or thinly sliced green onions at the very end to give the hearty filling a pop of bright, garden-fresh flavor. 🥔 Mashed potato swap Have leftover mashed potatoes? Swap out the cooked rice completely or go half-and-half for an ultra-creamy, pierogi-inspired filling wrapped in a crispy shell.🫙 Storage & Make-Ahead
🧊 Storage
Store any leftover fried cones in an airtight container lined with a paper towel in the refrigerator for up to 3 days.⏳ Make-ahead tip
You can prepare the savory rice filling up to 2 days in advance and keep it chilled in the fridge. When you are ready to serve, simply stuff the dry cones, dip in batter, and fry fresh for the best crunch.🔥 Reheating tip
Skip the microwave so the wafer shells do not turn soggy. Pop leftover cones into an air fryer at 350°F (175°C) for 3–4 minutes or onto a baking sheet in a hot oven until heated through and completely crisp again.Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 314mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg