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    Home » Recipes

    Yummy Vegan Stuffed Mushrooms

    Published: Jan 12, 2022 · Modified: Jan 21, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    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!

    A close up of the vegan stuffed mushroom. this recipe
    Jump to:
    • 🍄Key Ingredients
    • 👩‍🍳How-To
    • ❓Tips and FAQ
    • 🥗Serving Ideas & Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🍄Key Ingredients

    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!

    Ingredients for ths stuffed mushrooms: mushrooms, herbs, pinenuts, garlic, onion and breadcrumbs
    1. 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.
    2. Panko Breadcumbs- I love using panko breadcrumbs because they are light and fluffy. You can also use homemade breadcrumbs if you wish.
    3. Nutritional Yeast- this gives the savoury cheesy flavour! Find it at your local health food store or online.
    4. Pine Nuts- Optional, you could substitute for sunflower seeds or broken up cashews. I find they add a lovely soft bite.
    5. Red Pepper- for colour and a little sweet flavour.
    6. Onion and Garlic - mushrooms are magic with an allium, so onions, garlic or a shallot are all lovely.
    7. Herbs: I like to use fresh or dried thyme, again magic with mushrooms, and maybe some fresh parsley
    Stuffed Mushrooms on a tray ready to be eaten.

    👩‍🍳How-To

    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.
    Image showing chopped onions and peppers, and the mushrooms with their stalks removed.

    1) Finely chop onion, garlic and peppers. Remove stems from the mushrooms and chop them too.
    Sauteeing the onion and peppers in a pan.
    2) Gently sautee onion, garlic, peppers and mushroom stalks until the onion is translucent.
    Showing all the other stuffing ingredients in the pan.
    3) Add the other stuffing ingredients except for the fresh parsley, pan fry for a few moments.
    • 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!
    Drizzling oil onto mushrooms who are stem side up on a tray.
    4) Put mushrooms stem side up on a baking tray and drizzle with olive oil.
    Ready to add fresh parsley to the stuffing mixture.
    5) Mix Fresh parsley into the stuffing mix
    Showing mushrooms being stuffed.
    6) Stuff each mushroom with stuffing mix and bake in the oven.

    ❓Tips and FAQ

    What kind of mushrooms are best for stuffed mushrooms?

    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!

    I don't want to use wine, what is the alternative?

    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.

    Do I need nutritional yeast in this recipe?

    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.

    Can I make these mushrooms as a canape or appetizer?

    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!

    How long will these store for?

    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!

    Can this recipe be made gluten free?

    You can substitute the breadcrumbs for either gluten free breadcrumbs or cooked quinoa to make gluten-free stuffed mushrooms.

    Can these stuffed mushrooms be cooked in the airfryer.

    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.

    Vegan stuffed mushrooms on a tray with one cut open to show the stuffing.

    🥗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:

    1. Easy Oven Baked Patatas Bravas
    2. Perfect Vegan Garlic Greens Side Dish
    3. High Protein Quinoa Tabbouleh Salad (Gluten Free)
    4. Baked Harissa Mushrooms
    5. Crispy Air Fryer Smashed Potatoes

    If you love this idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    Vegan stuffed mushrooms on a tray

    Vegan Stuffed Mushrooms

    Delicious cheesy and herby stuffed mushrooms that make an elegant appetizer or main dish, depending on the size of the mushrooms you choose!
    Prevent your screen from going dark
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Vegan
    Keyword: mushroom
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 254kcal
    Author: Louise-Claire Cayzer

    Ingredients

    • 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 pine nuts
    • 80 g breadcrumbs (I like Panko Breadcrumbs the best)
    • 35 ml 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

    Instructions

    • 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.

    Notes

    This recipe is for two, but easy to scale up for 4 or more people.

    Nutrition

    Calories: 254kcal | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 295mg | Potassium: 866mg | Fiber: 5g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 3mg
    Vegan Stuffed Mushrooms

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    Reader Interactions

    Comments

    1. Maria San Juan says

      January 21, 2022 at 11:08 am

      5 stars
      This looks so tasty and healthy! I am so excited for this! Thanks for sharing!

      Reply
    2. Amanda Wren-Grimwood says

      January 21, 2022 at 11:58 am

      5 stars
      Can't beat stuffed mushrooms and these look full of great flavours and textures too.

      Reply
    3. Natalie says

      January 21, 2022 at 12:29 pm

      5 stars
      Such a simple yet delicious vegan dinner idea. I have to give this a try.

      Reply
    4. Toni says

      January 21, 2022 at 12:29 pm

      5 stars
      My family loves stuffed mushrooms and this recipe is a great addition to our favorites!

      Reply

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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