Quick and tasty, these vegan stuffed mushrooms are filled with vegan cream cheese, breadcrumbs, and vegan parmesan! A beautiful and delicious appetizer or side addition to almost any meal!
These stuffed mushrooms are amazing for a fancy-pants appetizer, for snacking, for one of those dinners where you eat only appetizers, or as one of the appetizers on a vegan holiday menu!
How to prep your mushrooms for stuffing:
First, use a paper towel or corner for a dish towel to clean any dirt off mushrooms. Avoid rinsing or soaking mushrooms in water to prevent adding un-needed moisture. Remove stems from mushrooms and set aside for later.
Prepare baking sheet with parchment paper, silicone baking mat, or pan spray. Arrange mushroom caps stem side up on baking sheet. Brush liberally with olive oil, and sprinkle with salt (Photo #1).
Related recipe: Vegan Stroganoff
Making the filling:
Preheat your oven to 350 degrees and start on the filling.
Trim any objectionable ends off your mushroom stems, and then finely chop by hand or in a food processor. Add to skillet with minced onions, garlic, salt, Italian seasoning, and olive oil (Photos #2).
Sauté over medium heat until onions are clear and soft. Remove from heat, and add softened vegan cream cheese, bread crumbs, and vegan parmesan (Photo #3). Mix together until combined (Photo #4).
Using a measuring spoon or your fingers, press and mound approximately 1 heaping tablespoon of filling into and on each mushroom. Sprinkle with a little more vegan parmesan (Photo #5).
Bake in the oven for 30 minutes or until mushroom filling begins to brown lightly (Photo #6).
Another fun vegan appetizer to try: Buffalo Tofu Nuggets
What kind of mushrooms are best for stuffing?
Button mushrooms are mild in flavor, easy to obtain from your local grocery, and please most mushroom eaters. However, baby portabellas, and cremini mushrooms are also delicious. Try to pick from open stock rather than purchasing packaged mushrooms to be able choose medium-large mushrooms of similar size.
Vegan Parmesan:
The vegan parmesan in this recipe really takes these mushrooms up a notch! It literally takes just minutes to make your own, but there are also some yummy store-bought options out there that I wouldn't hesitate to try!
Storage:
If you have any mushrooms left, store them in an air-tight container in the refrigerator for up to five days. Delicious re-warmed in the oven or even the microwave!
If You like this post you might also enjoy:
- Vegan tzatziki
- Vegan charcuterie board ideas
- Vegan mushroom stroganoff
- Real vegan mozzarella cheese
- Creamy vegan spinach artichoke dip
- Perfect vegan pesto
- Vegan refried bean dip
If you’ve tried this recipe then don’t forget to rate it and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Vegan Stuffed Mushrooms
Ingredients
- 20 button mushrooms, medium/large
- ½ cup finely chopped onion
- 5-6 cloves minced garlic
- 2 Tbsp olive oil
- 1 tsp italian seasoning
- ½ tsp salt
- ⅓ cup vegan cream cheese, softened at room temp
- 2 Tbsp vegan parmesan, see notes
- ½ cup Panko bread crumbs
Instructions
- Preheat your oven to 350 degrees.
Prep the Mushrooms:
- First, use a paper towel or corner for a dish towel to clean any dirt off mushrooms. Avoid rinsing or soaking mushrooms in water to prevent adding un-needed moisture. Remove stems from mushrooms and set aside for later.
- Prepare baking sheet with parchment paper, silicone baking mat, or pan spray. Arrange mushroom caps stem side up on baking sheet. Brush liberally with olive oil, and sprinkle with salt.
Make the filling and stuff the mushrooms:
- Trim any objectionable ends off your mushroom stems, and then finely chop by hand or in a food processor. Add to skillet with minced onions, garlic, salt, Italian seasoning, and olive oil.
- Sauté over medium heat until onions are clear and soft. Remove from heat, and add softened vegan cream cheese, bread crumbs, and vegan parmesan. Mix together until combined.
- Using a measuring spoon or your fingers, press and mound approximately 1 heaping tablespoon of filling into and on each mushroom. Sprinkle tops with a little more vegan parmesan.
- Bake in the oven for 30 minutes or until mushroom filling begins to brown lightly. Serve!
Wish I could give more stars, these mushrooms were fantastic! I made these for a starter for xmas dinner, served alongside an Italian stuffed baby artichoke and they worked so well together. I am looking forward to having these mushrooms regularly for a light lunch with a salad or as a side for a dinner. They were simply divine! I look forward to playing around with the recipe too, although perfect as is, I love to fiddle, change up recipes so I can enjoy them in different ways without getting bored, such as adding some quinoa and finely chopped sun dried tomatoes to the cream cheese or making some almond ricotta to use instead of the cream cheese. Thank you for sharing such a delicious stuffed mushroom recipe that is not only easy to do but also very versatile.
I'm so glad you liked these!! Thanks so much for letting me know!
I made these for a party and they were gone in minutes! Everyone loved them and so easy to make! Thank you!!!
I'm so glad everyone loved them! Thanks so much for letting me know - it made my day. Would you be able to leave a star rating for the recipe since you enjoyed these? It really helps us out 🙂