These vegan stuffed mushrooms are deliciously savory, cheesy and crispy: the perfect finger foods to serve at a gathering!
These vegan stuffed mushrooms are my go-to for delicious gatherings with family and friends. They are at once elegant and so easy to put together, and everyone, including slimy mushroom haters, will love them.
The mushrooms cook up perfectly al dente and juicy without collapsing, the stuffing is cheesy, crispy and savory, and all of it makes up one nourishing and yummy package.
If you love recipes like these vegan stuffed peppers, this easy vegan stuffed mushrooms recipe is for you!
Table of Contents
Why you will love this vegan stuffed mushrooms recipe
- Perfectly cooked mushroom caps with delicious filling. The mushroom caps cook up perfectly juicy and toothsome without collapsing or becoming soggy. The perfect carrier for that savory, cheesy filling made with walnuts, herbs and nutritional yeast.
- Healthy recipe. Everything in this vegan stuffed mushrooms recipe is great for you, and you will get a good dose of veggies and protein from this appetizer.
- Easy to make. This is a very simple recipe to make and the stuffing comes together in minutes with few ingredients.
- Soy-free, vegan recipe. This recipe is also low-carb friendly. See the tweaks for special diets section below for more information on gluten-free, oil-free and low-carb diets.
Ingredients
- Cremini mushrooms or button mushrooms. Portobello mushrooms are also great for stuffing, but the smaller mushrooms like cremini and button are easier to serve as finger foods because they form perfect little bowls to mound the serving into. If you have a choice, pick larger mushrooms with caps that are at least 2 to 3 inches in diameter.
- Extra virgin olive oil
- Aromatics: onions, garlic, onion powder, garlic powder, dried rosemary and dried oregano
- Walnuts. You can also use pecans.
- Dry white wine (optional). This builds on the flavor, but you can leave it out if you don’t want to use it.
- Nutritional yeast. This adds cheesy flavor without the cheese.
- Panko breadcrumbs. The panko breadcrumbs cook up very crispy in the oven, but if you don’t have them you can substitute regular breadcrumbs (they won’t cook up as crispy but they’ll taste good).
- Optional ingredients: dry white wine (to build flavor), red pepper flakes (for more heat), and lemon zest.
How to make vegan stuffed mushrooms
Separate the mushroom caps from the stems. Blend the walnuts, garlic powder, onion powder, nutritional yeast, half a teaspoon of rosemary, half a teaspoon of oregano, salt and ground black pepper in a blender or food processor. Set aside.
In a skillet or wok, place the olive oil with garlic and onions. Add salt and ground black pepper to season and saute over medium heat until the onions are soft, 2-3 minutes.
Stir the mushroom stems, half a teaspoon of dried rosemary and half a teaspoon of dried oregano into the onion-garlic mixture. Add the wine, if using, and saute until it has evaporated (if using a gas stove, turn the flame to low or turn it off while adding the alcohol and turn back on to medium heat).
Stir in the red pepper flakes, if using.
Add the walnut mixture and the panko breadcrumbs and mix well. Saute for a couple of minutes. Check seasoning and add more salt and pepper if needed.
Stir in the parsley and optional lemon zest and turn off heat.
Place the mushroom caps on a baking sheet. Using a spoon, mound the stuffing inside each mushroom cap.
Bake in a preheated 400-degree Fahrenheit/205-degree Celsius oven for 20 minutes or until the stuffing is golden and crispy. Serve the vegan stuffed mushrooms hot or warm.
Tweaks for special diets
- Oil-free: Skip the oil for sauteing the stuffing and use 2 tablespoon of water instead.
- Gluten-free: replace the panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- Low-carb: Replace the panko breadcrumbs with an equal quantity of almond flour.
How to keep stuffed mushrooms from getting soggy
Mushrooms have a high water content but the high oven temperature (400 degrees F/205 degrees C) helps keep the mushroom caps juicy and toothsome without becoming soggy. Here are a few more tips to keep the mushrooms from getting water-logged:
- The mushroom stems will express their juices when cooking the stuffing. Make sure all of that liquid is cooked out before you add the breadcrumbs and walnut mixture.
- Make sure all of the wine has evaporated as well.
- Resist the temptation to salt or season the mushroom caps before you stuff them, because that will cause the mushrooms to express their liquid.
- It can be tempting to add more veggies to the stuffing, but if you do, make sure you add veggies that have a low water content, like bell peppers and carrots. Chop the veggies really fine or grate them, and, again, make sure that any liquid in the wok or skillet has evaporated before you stuff the mushrooms.
Storage instructions
- Refrigerate: Store the vegan stuffed mushrooms before or after baking for up to four days in the fridge. Use an airtight container to store them.
- Freeze: Freeze the stuffed mushrooms before baking in a freezer-safe container, for up to three months. The stuffed mushrooms do not freeze well after baking.
- Reheat: Bake or reheat the stuffed mushrooms in a 400-degree Fahrenheit/205-degree oven.
More yummy mushroom recipes
If you make this or any other recipe from HolyCowVegan, please be sure to leave a comment and star rating. We love hearing from you and it helps other readers too!
Vegan Stuffed Mushrooms
These vegan stuffed mushrooms are deliciously savory, cheesy and crispy: the perfect finger foods to serve at a gathering!
Servings: 12 servings (approximately)
Calories: 71kcal
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Instructions
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Separate the mushroom caps from the stems. Finely chop the stems. If you have a few very small mushrooms you can chop those too and add them to the stuffing.
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Blend the walnuts, garlic powder, onion powder, nutritional yeast, half a teaspoon of rosemary, half a teaspoon of oregano, salt and ground black pepper in a blender or food processor. Set aside.
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Preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.
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In a skillet or wok, place the olive oil with garlic and onions. Add salt and ground black pepper to season and saute over medium heat until the onions are soft, 2-3 minutes.
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Stir the chopped mushroom stems and the remaining teaspoon each of the rosemary and oregano into the onion-garlic mixture. Add the wine, if using, and saute until it has evaporated (if using a gas stove, turn the flame to low or turn it off while adding the alcohol and turn back on to medium heat).
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Stir in the red pepper flakes, if using.
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Add the walnut mixture and the panko breadcrumbs to the skillet and mix well. Saute for a couple of minutes. Check seasoning and add more salt and pepper if needed. Stir in the parsley and optional lemon zest.
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Place the mushroom caps on a baking sheet. Using a spoon, mound the stuffing inside each mushroom cap.
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Bake in the preheated oven for 20 minutes or until the stuffing is golden and crispy.
Nutrition
Serving: 1large mushroom cap | Calories: 71kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
