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Learn how to make Vegan Stuffed Mushrooms the easy way. Stuffed with an herbaceous nut-breadcrumb filling, these easy bite-sized appetizers are always a hit at holiday and cocktail parties.
I can’t think of a bad time to dig into these easy Vegan Stuffed Mushrooms. Tender and meaty mushrooms are stuffed with a satisfying nut, herb, and breadcrumb filling that you’d never guess was vegan. Pop one in your mouth at the party or during dinner and savor every deeply satisfying and beautifully seasoned bite.
Just like sweet potato hummus and buffalo spice almonds, this stuffed mushroom recipe is a must-make for holiday and cocktail parties. They’re easy to put together and ready to pass around in less than 1 hour. Better yet, prep the mushrooms and the filling in advance so they’re ready as soon as your guests arrive!
Recipe features
- These plant-based stuffed mushrooms are truly the BEST! Instead of the usual breadcrumb and cheese stuffing, they’re upgraded with a beautifully herbaceous and satisfying meat and dairy free filling.
- They look and taste gourmet, but are surprisingly easy to put together in less than an hour.
- This classic appetizer makes for a wonderful holiday party snack or flavor-rich side dish. No one will even notice that they’re vegan!
Ingredients
Mushrooms – Of course! I used baby bella mushrooms because they’re easy to find and have a pleasant mild flavor that everyone will enjoy.
Nuts – Raw walnuts and pine nuts give the filling a subtle nutty flavor and meaty texture. Pine nuts tend to be on the expensive side so if you want to keep this recipe budget-friendly, use more walnuts in their place.
Herbs and seasonings – I seasoned the filling with fresh rosemary and thyme, as well as smoked paprika, ground sage, salt, and black pepper. Nutritional yeast also gives the filling a nice cheesy flavor (without needing any dairy).
Red wine – You can substitute the red wine for ½ cup of vegetable broth and 1 tablespoon of red wine vinegar.
Instructions
Step 1: Toast the nuts. Heat the walnuts and pine nuts in a dry skillet over medium heat until they’re lightly browned and have a nutty aroma.
Step 2: Make the ground nut mixture. Add the toasted nuts to a food processor along with the soy sauce, breadcrumbs, garlic, herbs, and seasonings. Pulse until the mixture resembles fine crumbs.
Step 3: Saute the vegetables. Add the onion and celery to an oiled skillet over medium heat. Saute until soft, then add the ground nut mixture. Pour the red wine into the pan and stir to coat, then set aside to cool.
Step 4: Stuff the mushrooms. Brush each mushroom with olive oil, then fill them with about 1 tablespoon of the filling.
Step 5: Bake, then serve. Bake the stuffed mushrooms until the mushrooms are cooked and the topping is browned. Garnish with parsley, then serve and enjoy!
Tips and FAQs
- These stuffed mushrooms are never soggy! This is because there’s a minimal amount of moisture in the filling and the mushrooms are cooked just until they’re tender, not super soft.
- Garnish the stuffed mushrooms with fresh parsley or make them extra cheesy with a sprinkle of nutritional yeast or vegan parmesan cheese.
- Save the leftover chopped mushroom stems for a batch of vegan mushroom pasta, vegan cream of mushroom soup, or the holiday mushroom gravy.
Tip
Remember to clean and dry your mushrooms before you get started. Either rinse them under running water or wipe off any trace of dirt with a damp paper towel.
Variations
- Nut free – I haven’t tested this recipe without the walnuts/pine nuts but you can try using toasted sunflower seeds as a substitute.
- Gluten free – Use tamari instead of soy sauce and swap the breadcrumbs for your favorite gluten free breadcrumbs.
- Use portobello mushrooms if you want to serve stuffed mushrooms for a meal.
- Feel free to add more to the filling, like finely chopped spinach, cashews, red pepper flakes, lemon zest, or vegan cheese.
What kind of mushrooms are best for stuffed mushrooms?
Any variety of button mushrooms, like white, baby bella, or cremini mushrooms, are best for stuffed mushrooms because of their mild flavor and small size that’s ideal for stuffing.
Should I line my baking sheet with parchment paper?
You can if you want but brushing the mushrooms with oil usually prevents them from sticking to a naked pan.
Can you make stuffed mushrooms ahead of time?
If you want to get a jumpstart on this recipe, you can prep the mushrooms, toast the nuts, and/or make the ground nut mixture 1 to 2 days in advance. Hold off on adding the sauteed vegetables/wine to the filling or stuffing and baking the mushrooms until serving, otherwise, the mushrooms could become soggy.
Storage
Refrigerator: I like stuffed mushrooms best when they’re fresh and warm, AKA straight from the oven. If you end up with leftovers, you can store them in an airtight container in the fridge for about 3 days.
More vegan appetizers to try
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Stuffed Mushrooms
Learn how to make Vegan Stuffed Mushrooms the easy way. Stuffed with an herbaceous nut-breadcrumb filling, these easy bite-sized appetizers are always a hit at holiday and cocktail parties.
Servings:
Instructions
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Preheat the oven to 400°.
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Heat a medium skillet over medium heat. Add the walnuts and pine nuts to the pan and toast for about 5 minutes, or until lightly browned and there is a slight nutty aroma.
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Add the nut mixture to a food processor along with the soy sauce, breadcrumbs, garlic, nutritional yeast, rosemary, thyme, smoked paprika, sage, black pepper, and salt. Pulse until everything is combined and the mixture is ground fine.
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Next, Add 2 tablespoon olive oil to the pan from earlier over medium heat. Add the diced onion and celery and saute for 5 minutes or until the onion looks translucent. Then, add the ground nut mixture to the pan and cook for 1 minute. Add the red wine to the pan and stir well into the mixture making sure the wine coats all parts of the filling. Saute for 3-5 minutes until everything is combined. Season with more salt and pepper to taste; set aside to cool a bit.
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While the mixture cools, brush each mushroom with olive oil then place on a large baking sheet. Next, fill each mushroom with about 1 tablespoon of the filling or until all of the mixture has been used (be careful not to burn your fingers as the mixture will be hot).
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Bake in the oven for 15-20 minutes, until the mushrooms have cooked and the topping is browned. Remove from the oven and sprinkle with additional parsley and/or nutritional yeast (optional). Serve warm and enjoy!
Notes
*Can substitute red wine for ½ cup vegetable broth and 1 tablespoon red wine vinegar.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 471mg | Potassium: 578mg | Fiber: 3g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
