These vegan stuffed mushrooms are a simple, irresistible, perfect appetizer for so many occasions. Tender mushroom caps are filled with a cheesy and garlicky breadcrumb filling. Even better, prep is SO easy! All you need are a bowl, baking sheet, and about 35 minutes!
This vegan stuffed mushroom recipe is also gluten-free and nut-free.
Why You'll Love Them
Vegan stuffed mushrooms are great for so many occasions, from Thanksgiving to Christmas, dinner parties, birthdays, and game day.
They're wonderfully savory, tender and juicy with crisp tops, and taste great hot, warm, or at room temperature. In other words, stuffed mushrooms are fairly fuss-free as far as appetizers go!
So what makes this recipe different? First of all, they're vegan and free from gluten and nuts.
Also, prep is so easy you just might find yourself whipping up a batch of vegan stuffed mushrooms any old day of the week!
There's no sautéing or pre-baking involved. All you do is pluck out the mushroom stems, stir together the filling, stuff the shrooms, and BAKE!
But don't think that by taking shortcuts we're sacrificing flavor. These Italian vegan stuffed mushrooms turn out perfectly tender and juicy every time.
We also love that they're just rich enough to taste amazing but not so heavy they'll ruin your appetite.
- Mushrooms - look for medium-large button mushrooms, either white or baby bella. If your store carries mushrooms in bulk in the produce cooler that's the best option because you can hand-pick larger, similarly-sized ones.
- Cheese - I spotted some Chao Original shreds at Whole Foods and took this opportunity to try them for the first time. I'm also a fan of Violife's Mature Cheddar block, which you can grate by hand. But any shredded vegan cheese you like is fine here. You can even use a homemade nut parm (more on this below).
- Breadcrumbs - any Italian breadcrumbs you like will work fine here; I went with Ian's gluten-free. They have a crunchy, panko texture that pairs well with the creamy cheese.
- Olive Oil - I often share oil-free recipes but for today's dish I decided to go with a more traditional preparation. ---> I've linked to some oil-free options in the Variations section below.
- Parsley - a small amount of fresh Italian parsley adds flavor and a beautiful touch of color. Curly parsley is also fine.
- Garlic - you'll need 2 or 3 cloves, depending on their size.
- Salt and pepper
See recipe card below for quantities and full recipe.
How to Make Vegan Stuffed Mushrooms
- First, prepare the mushrooms. Wipe away dirt with a damp towel, and carefully pluck out the stems. Rub the mushroom caps with olive oil, place on a parchment-lined baking sheet, and sprinkle with salt.
- Combine the filling ingredients in a bowl. Tip: If using pre-shredded cheese and the shreds look really long, place the ½ cup of cheese on a cutting board and run your knife through it a few times. Smaller shreds are easier to work with.
- Stuff the mushrooms with about 2 teaspoons worth of filling. Try to mound the filling up slightly. Bake in a preheated 400 degree oven for about 20 minutes.
Voila! Gorgeous, golden brown, vegan stuffed mushrooms.
Tip: I like to use a teaspoon to scoop the filling into the mushrooms. It's about the same diameter as the cavities which makes for neater and easier stuffing than using a larger spoon.
- Breadcrumbs - since easy is the name of the game with these stuffed shrooms, I opted for store-bought breadcrumbs, but you can also make your own from a couple of pieces of toasted bread. Season with a dash of garlic powder and oregano.
- Cheese - as mentioned above, I was going for super simple prep, but if you'd rather use an oil-free homemade cheese, that's totally up to you! Try my Almond Ricotta, Vegan Tofu Ricotta, Nut Parmesan, or Vegan Feta.
The creamier cheeses will add more moisture to the filling so you may want to reduce the amount slightly and increase the amount of breadcrumbs.
- Parsley - curly parsley can be used instead of flat leaf Italian parsley if needed.
- Seasonings - for more Italian flair add a generous pinch of dried oregano to the filling. And for a spicy kick add crushed red pepper flakes or a few dashes of cayenne pepper.
Interested in an oil-free version? Here are some options:
- Italian Stuffed Mushrooms by Healthy Midwestern Girl
- Cranberry Risotto Stuffed Mushrooms by This Healthy Kitchen
- Stuffed Mushrooms With Walnuts and Pine Nuts by From My Bowl
If you're making these for a party or holiday meal and want to do some prep ahead of time, you can mix the filling and prep the mushrooms the day before. It's best to bake the mushrooms just before serving.
Stuffed mushrooms are best served fresh, but if you do have some leftover they'll keep for several days in the refrigerator. They reheat well in a microwave or toaster oven.
Stuffed mushrooms are not freezer-friendly.
If the stems on your mushrooms are short and difficult to remove, it helps to take the handle end of a spoon and run it around the perimeter of the stem. Then carefully pop out the stem.
Finally, a teaspoon works best for filling the mushrooms because the diameter is similar to that of the mushroom cavities. You'll use about 2 teaspoons of filling per mushroom.
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I hope you love these super easy Vegan Stuffed Mushrooms! If you try the recipe be sure to leave a star rating and comment below to let us know!
Easy Vegan Stuffed Mushrooms
- 15 medium/large button mushrooms, white or cremini (baby bella)
- 3 tablespoons olive oil, divided
- ½ cup shredded vegan cheese - I used Chao Original.
- ⅓ cup gluten-free Italian breadcrumbs - I used Ian's brand; sub other store-bought or homemade if desired.
- 2 cloves garlic, minced
- 2 tablespoons finely chopped flat leaf parsley
- ¼ teaspoon fine sea salt - plus more for sprinkling on bare mushroom caps
- black pepper
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.
- Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.
- Tip: If using pre-shredded cheese and the shreds look very long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well.
- Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.