One of my very first recipes was for vegan Stuffed Mushrooms, way back in October 2014, and since then they've been a consistent and much loved recipe in our household.
My husband (Louise here!) loves these vegan stuffed mushrooms as much as I do. I always know when a recipe has been a hit with him, because the ingredients will magically appear in our weekly shopping, as a little hint to me to maybe please can you make that again. And the first time I made these stuffed portabella mushrooms for him, that is exactly what happened. Our mushroom recipes don't stop here - if you're a mushroom lover check out these 35 amazing mushroom recipes!
After a bit of experimenting, (some better than others!) I've come up with a stuffing that is just as deliciously savoury as a traditional cheese stuffed mushroom, but that is completely vegan! The great thing is that all the stuffing flavours meld into the mushroom as it gets baked in the oven. You can even cook them in the airfryer!
- Portabella or Baby Bella mushrooms - you can use 1 giant 10-15cm (6") mushroom per person or two smaller 6-7 cm(3" ) diameter mushrooms. Look for mushrooms with a bit of a 'cup' rather than being very flat, as this helps to hold the stuffing in. You can even make these smaller and bite sized to use as a canape if you wish.
- Panko Breadcumbs- I love using panko breadcrumbs because they are light and fluffy. You can also use homemade breadcrumbs if you wish.
- Nutritional Yeast- this gives the savoury cheesy flavour! Find it at your local health food store or online.
- Pine Nuts- Optional, you could substitute for sunflower seeds or broken up cashews. I find they add a lovely soft bite.
- Red Pepper- for colour and a little sweet flavour.
- Onion and Garlic - mushrooms are magic with an allium, so onions, garlic or a shallot are all lovely.
- Herbs: I like to use fresh or dried thyme, again magic with mushrooms, and maybe some fresh parsley
For the full instructions of how to stuff a mushroom, please head to the recipe card below.
- Finely Chop onion, garlic & pepper. Remove the stem from the mushrooms and chop.
- Sautee the onion, garlic & pepper along with the mushroom stalks.
- Add all other stuffing ingredients except the fresh parsley to the pan. Mix well and let the wine or liquid absorb into the breadcrumbs a bit.
- Put the mushrooms stem side up on a tray and drizzle them with a little olive oil.
- Mix fresh parsley into the stuffing mixture.
- Add spoonfuls of stuffing into the mushroom, gently pressing down so the stuffing is packed in but not over stuffed.
- Bake in the oven for around 20 minutes (how long they take to cook depends on how large the mushrooms are) . Alternatively you can cook these stuffed mushrooms in the airfryer too!
❓Tips and FAQ
The large flat cap mushrooms that are sometimes called Portabella or baby bella are perfect. They are in fact the same type of mushroom as chestnut and button mushrooms, just at a different level of growth! You can choose which size works for you!
Use a tablespoon of apple cider vinegar or white balsamic vinegar plus a teaspoon of sugar with some water. This provides sweetness and a bit of a tang to round out the flavours.
You can leave out the nutritional yeast if you like. It adds a yummy cheesy flavour. You could substitute with your favourite plant based cheese or add a teaspoon of miso instead for an umami hit.
Absolutely! Just choose a smaller mushroom that still has some room in it to 'stuff' - about 3cm or 1-2" wide. They won't need as long to cook in the oven so keep an eye on them!
You can make these mushrooms ahead of time and keep in the fridge for up to 3 days. They reheat beautifully so are great for food prep or to have made and ready to go for guests! I do not recommend freezing them!
You can substitute the breadcrumbs for either gluten free breadcrumbs or cooked quinoa to make gluten-free stuffed mushrooms.
Yes you can cook these stuffed mushrooms in the airfryer! Just put it to 180C and cook for 10-15 minutes. You might need to check on them after 8 minutes.
🥗Serving Ideas & Similar Recipes
These yummy vegan stuffed mushrooms go really well with some greens or a salad in summer and maybe some potatoes or roasted veggies. Why not try out some of these recipe ideas:
- Easy Oven Baked Patatas Bravas
- Perfect Vegan Garlic Greens Side Dish
- High Protein Quinoa Tabbouleh Salad (Gluten Free)
- Baked Harissa Mushrooms
- Crispy Air Fryer Smashed Potatoes
Vegan Stuffed Mushrooms
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 8 Portabella Mushrooms (about 4-5 cm wide/3" wide)
- 4 cloves garlic
- 1 onion (or large shallot)
- 1 Red pointy pepper
- ½ teaspoon chilli powder (optional)
- 40 g (⅓ cups) pine nuts
- 80 g (¾ cups) breadcrumbs (I like Panko Breadcrumbs the best)
- 35 ml (¼ cups) white wine (or 1 tablespoon cider vinegar, 1 teaspoon sugar and 30ml water)
- 2 tablespoon nutritional yeast
- 1 teaspoon thyme (dried or fresh)
- 3 teaspoon fresh parsley
- 1 tablespoon Olive Oil + extra to drizzle over the mushrooms
- Salt & Pepper to taste
- Finely chop the onion, garlic and red pepper.
- Chop the the stems off the mushrooms & finely dice.
- Preheat the oven to 200°C/400°F/ Gas Mark 6
- Gently sautee the mushroom stems, pepper, garlic & chilli in the olive oil.
- Remove from heat and stir in all other ingredients except the mushrooms and fresh parsley.
- The breadcrumbs will absorb the wine (or water & vinegar) which will help the stuffing stick together.
- Slick the mushrooms all over with some olive oil & lay on a baking tray.
- Generously fill the mushrooms, mounding the stuffing into a dome & packing it in quite firmly.
- Place the stuffed mushrooms in the oven and cook for around 20 mins, or until crispy topped.
- Serve with salad in summer, or sauteed veggies in winter.