The Best Vegan Stuffed Mushrooms (Easy & Healthy)

Name: The Best Vegan Stuffed Mushrooms (Easy & Healthy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 12 large white button mushrooms, cremini mushrooms, or baby portobello mushrooms (baby bella mushrooms); 1 cup of panko bread crumbs (you can also use whole-wheat breadcrumbs); ¼ cup of chopped onions (about 1 small onion); ¼ cup green bell pepper, chopped; ¼ cup red bell pepper, chopped; ¼ cup of chopped carrots; ¼ cup of chopped zucchini; ¼ cup of chopped spinach; ½ cup of nutritional yeast; 1 teaspoon of garlic powder; Salt and pepper to taste

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Delicious and tender vegan stuffed mushrooms packed with a savory veggie filling that’s oil-free, gluten-free, and grain-free! A healthier alternative to traditional stuffed mushrooms that’s perfect for your party tray.

Yes, I used to hate mushrooms and despise them. But, since going vegan over 10 years ago they have become one of my absolute favorite foods. They’re super versatile, meaty, and make one of the most loved vegan appetizers.

Stuffed mushrooms are a classic dish found on many menus, from casual family dinners to fancy parties, and even Super Bowl Sunday.

But what if you’re looking for a vegan alternative to the classic stuffed mushroom dish? Look no further, because this vegan stuffed mushroom recipe is a tasty and nutritious option that’s sure to satisfy even the most discerning and critical of palates.

Mushrooms are an essential staple in vegan cooking. They have a meaty texture and a rich, earthy flavor that makes them a great substitute for meat in many recipes like this vegan portobellow steak.

But, when stuffed with a delicious filling that’s dairy-free and healthy, they make the perfect bite-sized vegan appetizer and look aboslultely amazing on your party tray.

Table of Contents

Ingredients You’ll Need & Substitutions

All you need are simple wholesome veggies to make these amazing vegan stuffed mushrooms. And, these mushrooms are completely soy-free, nut-free, and oil-free! Here’s what you’ll need:

Mushrooms: you can use white button mushrooms, cremini mushrooms, or baby portobello mushrooms (baby bella mushrooms)
Breadcrumbs: I love panko bread crumbs because they’re crispy. But, feel free to use whatever you have available. If you are making this dish gluten-free, sub the breadcrumbs with coaresly blended oats.
Onion: yellow or white onions (about 1 small onion)
Peppers: green and red bell pepper, chopped
Carrot: adds color, sweetness, and loaded with fiber
Zucchini: because cucumber would suck.
Greens: I prefer chopped spinach but you could just as easily use kale, chard, or even collard greens.
Nutritional Yeast: adds a nutty, savory, and cheesy flavor to the mixture.
Garlic Powder: for adding depth of flavor but not quite as pungent as regular garlic thought you could use minced garlic if you wish.
Salt and pepper: season to taste.
Optional: feel free to add any of your favorite herbs and spices to the vegetable mixture. This recipe is super versatile when it comes to flavor.

How To Make Vegan Stuffed Mushrooms

First, preheat your oven to 375°F. Next, remove the mushroom stems with a paring knife, gently create a small well in the center of the mushroom, and set them aside.
Heat a large nonstick skillet over medium heat. Add the chopped onions, bell peppers, carrots, zucchini, and spinach along with any spices or herbs to the pan and cook until the vegetables are tender, usually about 5 minutes.
Once the vegetables have cooked add them to a food processor with the nutritional yeast. Pulse several times, stopping to scrape down the sides if needed, until the mixture looks like stuffing.
Transfer the mixture to a large bowl, and combine the cooked vegetables with the breadcrumbs then taste and season with salt and pepper if needed. Mix until everything is well combined.
Spoon the mixture into the mushroom caps, filling each cap until it’s overflowing.
Place the stuffed mushrooms on a baking sheet, sprinkle with more panko breadcrumbs for crunch, and bake for 20-25 minutes or until the mushrooms are tender and the stuffing is crispy and golden brown.

How To Serve Vegan Stuffed Mushrooms

Serve these little umami bombs hot out of the oven with your favorite dressings. I love dipping these bad boys in my creamy vegan ranch dressing or drizzling with some balsamic glaze. Also, don’t forget to show them them with this deliciously dairy-free vegan parmesan cheese, AHHH…MAZING!

A few other delicious dipping options are:

Storage

Refrigerator: Place leftovers in an airtight container and store them in the fridge for 3-4 days. When you’re ready to enjoy the mushrooms simply reheat the stuffed mushrooms in a 350˚F oven for 10 minutes.

FAQ

What do I do with the leftover mushroom stems?

Mushroom stems are just as edible as the mushroom and taste just the same. They’re pefect for making vegan cream of mushroom soup, mushroom gravy, or chop them up and make my delicious vegan taco meat.

Can I make these vegan stuffed mushrooms gluten-free?

Yes, use gluten-free panko breadcrumbs or make your own with gluten-free bread.

Can I freeze stuffed mushrooms?

No, the mushrooms will not hold up and it wouldn’t be good at all.

Is there anything else I can use as stuffing?

Yes, try my vegan cream cheese.

Can these vegan stuffed mushrooms be made grain-free?

Yes, eliminate the breadcrumbs.

This vegan stuffed mushroom recipe is a great way to enjoy a classic dish without sacrificing taste or nutrition.

The mushrooms are rich in vitamins and minerals, including vitamin D, potassium, and iron, while the filling provides a tasty and nutritious alternative to traditional meat-based stuffings.

So, whether you’re a vegan or simply looking for a healthier option, give these vegan stuffed mushrooms a try. Your taste buds, and your guests, will thank you!

More Vegan Appetizers

If you try these vegan stuffed mushrooms be sure and leave a comment, rate it down below, and don’t forget to tag a photo #shaneandsimple on Instagram.