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    Home » Recipes » Vegan Sides

    Easy Vegan Stuffed Mushrooms

    Published on April 7, 2020 by Kate, Updated on January 28, 2022 - 4 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    collage of mushroom images with text overlay for pinterest

    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!

    side overhead photo of single stuffed mushroom with fresh chopped herbs sprinkled over

    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).

    collage of four overhead photos showing prep process of mushrooms and filling

    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).

    collage of two overhead photos showing mushrooms before baking and after on tray with parchment paper

    Another fun vegan appetizer to try: Vegan Stuffed Portobello Mushrooms

    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.

    Looking for more vegan snacks and appetizers? Vegan Fried Cauliflower

    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!

    side overhead photos showing stuffed mushrooms on a white plate with a wood slab underneath

    If You like this post you might also enjoy:

    • Vegan tzatziki
    • Vegan Buffalo tofu nuggets
    • Vegan rangoon appetizer
    • 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!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side overhead photo of stuffed vegan mushroom with chopped fresh herbs

    Vegan Stuffed Mushrooms

    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!
    4.74 from 19 votes
    Print recipe Leave a comment
    Course: Appetizer, Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 20 mushrooms
    Calories: 39kcal
    Author: Kate

    Ingredients

    • 20 button mushrooms, medium/large
    • ½ cup finely chopped onion
    • 5-6 cloves minced garlic
    • 2 tablespoon olive oil
    • 1 teaspoon italian seasoning
    • ½ teaspoon salt
    • ⅓ cup vegan cream cheese, softened at room temp
    • 2 tablespoon 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!

    Notes

    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!

    Nutrition

    Serving: 2Mushrooms | Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

    More Vegan Side Dish Recipes

    • 25 Vegan Air Fryer Recipes
    • Bean Sprouts Stir Fry (Vegan)
    • Vegan Corn Fritters
    • Vegan Savory Pancakes (Mung Bean Scallion Pancakes)

    Reader Interactions

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      Recipe Rating




    1. Shelley

      December 29, 2020 at 2:43 pm

      5 stars
      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.

      Reply
      • Kate

        January 03, 2021 at 9:46 pm

        I'm so glad you liked these!! Thanks so much for letting me know!

        Reply
    2. Donna Elliott

      September 02, 2020 at 1:22 pm

      I made these for a party and they were gone in minutes! Everyone loved them and so easy to make! Thank you!!!

      Reply
      • Kate

        September 03, 2020 at 12:34 am

        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 🙂

        Reply

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