Apple and Walnut Stuffed Mushrooms (Vegan)

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Embrace fall’s bounty with these vegan Apple Walnut Stuffed Mushrooms—a savory fusion of meaty mushrooms, earthy herbs, sweet apples, and crunchy walnuts.


Units Scale

For the stuffed mushrooms

  • 1215 large white button mushrooms, cleaned and stems removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium apple (use a sweet variety like Honeycrisp, Gala, or Fuji)
  • 1/2 cup walnuts
  • 1/4 cup fresh breadcrumbs (use vegan bread)
  • 1 tablespoon of dried or rubbed sage
  • 1 tablespoon of dried thyme
  • 1/2 teaspoon of dried rosemary
  • 2 tablespoons of dried parsley
  • Salt and pepper to taste

For the balsamic glaze (optional)

  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • Pinch of salt


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Begin by gently removing the stems from the mushrooms and set the mushroom caps aside.
  3. Place the mushroom stems and walnuts into a food processor and pulse 5-6 times until they are finely chopped, stopping to scrape down the sides if necessary. Transfer the mixture to a large bowl. Rough chop the apples, add them to the food processor and pulse several times until finely chopped. Add the chopped apples to the bowl with the mushroom-walnut mixture and mix until everything is well combined. Set the mixture aside.
  4. Heat a large skillet over medium heat and sauté the chopped onions and minced garlic for about 2-3 minutes. Use 2-3 tablespoons of water or veggie broth if needed to prevent sticking. Add the chopped mushroom stems-apple-walnut mixture to the pan and cook for another 5-7 minutes, stirring occasionally, until the mixture softens and the apples become tender. Stir in the breadcrumbs, sage, and thyme, and cook for another 2 minutes. Remove the pan from heat, add the parsley, season with salt and pepper to taste, and give the stuffing a good mix. Set the stuffing aside and prepare the mushrooms.
  5. Place mushrooms on your prepared baking sheet. Carefully pluck the stems from the center of each mushroom cap. Begin filling the mushroom caps with the stuffing mixture, pressing the mixture down gently to ensure they are well-packed, then add a little extra to create a little mound. Repeat until all of the mushrooms have been stuffed. 
  6. Place the baking sheet in the oven and bake the stuffed mushrooms for approximately 20 minutes, or until the mushrooms are tender and the tops are golden brown.
  7. Optional: Making the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, maple syrup, and a pinch of salt. Simmer over low heat for about 10 minutes, allowing the mixture to thicken and reduce by half. Stir occasionally. Remove the glaze from the heat and let it cool.
  8. Once your stuffed mushrooms are done baking, remove them from the oven and let them cool for a few minutes.
  9. If you’ve prepared the balsamic glaze, drizzle it over the stuffed mushrooms just before serving. This adds a delicious sweet and tangy depth essence to the mushrooms and really enhances the flavor. 
  10. Garnish with fresh parsley or chopped green onion and enjoy!



Storage: You can store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes.

Herbs: If you are using fresh herbs be sure and double the amount because dried herbs and seasonings are a little more potent.

Cooking: Don’t overcook these mushrooms as they can become super mushy and fall apart. It’s better to undercook than carry things too far.

Gluten-free: Use gluten-free breadcrumbs to make this recipe gluten-free.