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
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.
Yes, use gluten-free panko breadcrumbs or make your own with gluten-free bread.
No, the mushrooms will not hold up and it wouldn’t be good at all.
Yes, try my vegan cream cheese.
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
- Crispy Homemade Baked French Fries
- Spicy Buffalo Cauliflower Wings
- Crunchy Baked Onion Rings
- Smoky Bacon Flavored Hummus
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.
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The Best Vegan Stuffed Mushrooms (Easy & Healthy)
The BEST vegan stuffed mushrooms! They’re easy to make, fat-free, and super tasty. Tender mushrooms packed with savory veggie filling, these stuffed mushrooms are a definite crowd-pleaser.
- Total Time: 35 minutes
- Yield: 12 Stuffed Mushrooms 1x
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
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.
Instructions
- 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.
- Serve hot with vegan ranch dressing or your favorite sauce.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Snacks
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 3 mushrooms
- Calories: 110
- Sugar: 2.8 g
- Sodium: 49.5 mg
- Fat: 0.3 g
- Carbohydrates: 18.1 g
- Fiber: 3.6 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Keywords: vegan stuffed mushrooms, vegan appetizers, plant-based appetizers, gluten-free, grain-free
Hi Shane, made these today to go with your sweet potato crockpot soup. These are yummy!
Didnt have zucchini so subbed in more spinach.
Your sweet potato soup is yummy! We love your recipes, thank u! 😇
★★★★★
Thank you so much!
I’m going to bring this along on a camping trip all wrapped up ready to grill for a few couples. Since they’re omnivores I’m gonna add some oil for them.
★★★★★
I made these mushrooms aa an appetizer for Easter and they were amazing! I made the filling the day before, filled them the morning of, baked them prior to guests arrival, reheated when ready to serve and drizzled with balsamic vinegar – they were delicious! T
They didn’t become runny as some mushrooms do when cooking. This is my go to recipe now (as many of Shane’s recipes are). I may play around with spices next time but this is a keeper. Thanks and Happy Easter!
★★★★★
I made these last night and they were really tasty! We enjoyed them plain without any dip or sauce on the side. Some modifications I made:
– I chopped all the veggies really finely and skipped putting them in the food processor.
– I just eyeballed the nutritional yeast and breadcrumbs rather than following the amounts in the recipe, and added some extra spice in the form of red chili powder and chili flakes.
★★★★★
Hi Shane, just wondering why you don’t chop up the mushroom stems and include those in the stuffing ingredients. Thank you so much for all the recipes that you share with us, very much appreciated. Blessings, Sharon.
You know, Sharon, that’s a great point. The honest answer is, I’ve just always used them for something else. But, that’s a great idea!
The BEST vegan stuffed mushrooms! They’re easy to make, fat-free, and super tasty. Tender mushrooms packed with savory veggie filling, these stuffed mushrooms are a definite crowd-pleaser.
★★★★★