Stuffed mushrooms are a timeless classic, perfect as an appetizer, side dish, or even a light meal. With their earthy flavor and satisfying texture, mushrooms are a fantastic base for a variety of fillings.
This vegan version is bursting with flavor, simple to prepare, and sure to be a crowd-pleaser. Whether you’re hosting a dinner party or looking for a quick recipe to elevate your weeknight dinner, these stuffed mushrooms will not disappoint.
Vegan Stuffed Mushrooms – What You Need (Full Recipe Below)
- Mushrooms
- Breadcrumbs
- Olive oil
- Shallots
- Fresh parsley
- Garlic
- Nutritional yeast
- Salt and pepper
Vegan Stuffed Mushrooms Step By Step Instructions
First, grab a damp cloth or some paper towel to gently clean your mushrooms. Do not wash them– mushrooms are like sponges and will soak it all up, which we don’t want. Once they’re clean, carefully pop out the stems and set the caps aside.
To create more space for the filling, use a small spoon or a paring knife to gently scrape out some of the inside flesh of the mushroom caps. Be careful not to break the caps; you just want to make a bit of extra room. Chop up the scraps and stems finely.
Heat up 1 tbsp of olive oil in a pan over medium heat. Toss in the shallots, garlic and a pinch of salt. Sauté for about 5-7 minutes until the shallots are nice and soft. Add in the mushrooms, saute until all the water is released, then stir in fresh parlsey.
Preheat your oven to 200°C (400°F)
In a mixing bowl, combine your sautéed mixture with breadcrumbs, nutritional yeast, and the remaining 1 tbsp of olive oil. Give it a good stir until everything’s well mixed and slightly crumbly. Take a little taste and adjust the seasoning if needed.
Line a baking tray with parchment paper. Take each mushroom cap and spoon the filling in. Don’t be shy, but don’t overstuff either – we don’t want it spilling everywhere. Line them up on your tray and drizzle with some more olive oil.
Pop the mushrooms into the oven and bake for 15-20 minutes. You’ll know they’re done when the tops are golden and crispy, and the mushrooms look soft and juicy. For an extra crispy finish, switch to the grill (broiler) for the last 2 ish minutes. Keep an eye on them, though!
Take them out of the oven, let them cool for a couple of minutes (if you can wait!), and then serve. A sprinkle of fresh parsley on top makes them look extra fancy. Dig in and enjoy every bite!
A Few Tips:
- Pick the Right Mushrooms: Cremini or button mushrooms are perfect for this recipe. They’re sturdy and hold the filling really well.
- Make It Your Own: This recipe is super flexible! Add chopped nuts, sun-dried tomatoes, or even a bit of vegan cheese to the filling if you’re feeling adventurous.
- Prep Ahead: You can stuff the mushrooms ahead of time and keep them in the fridge. When you’re ready to serve, just bake them up fresh.
Why You’ll Love These:
- Quick and Easy: You can whip these up in 30 minutes flat. Perfect for when you’re short on time but want something impressive.
- Versatile: These mushrooms are a hit at parties, but they’re also great as a snack or side dish.
Leftovers? No Problem
If you have any leftovers (unlikely, but just in case), store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to keep them nice and crisp. Skip the microwave unless you’re okay with soggy mushrooms
Vegan Stuffed Mushrooms
Ingredients
- 500 g mushrooms
- 4 tbsp breadcrumbs
- 2 tbsp olive oil
- 3 small shallots
- 1/4 cup parsley
- 1 garlic clove
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Instructions
- First, grab a damp cloth or some paper towel to gently clean your mushrooms. Do not wash them– mushrooms are like sponges and will soak it all up, which we don’t want. Once they’re clean, carefully pop out the stems and set the caps aside.
- To create more space for the filling, use a small spoon or a paring knife to gently scrape out some of the inside flesh of the mushroom caps. Be careful not to break the caps; you just want to make a bit of extra room. Chop up the scraps and stems finely.
- Heat up 1 tbsp of olive oil in a pan over medium heat. Toss in the shallots, garlic and a pinch of salt. Sauté for about 5-7 minutes until the shallots are nice and soft. Add in the mushrooms, saute until all the water is released, then stir in fresh parlsey.
- Preheat your oven to 200°C (400°F)
- In a mixing bowl, combine your sautéed mixture with breadcrumbs, nutritional yeast, and the remaining 1 tbsp of olive oil. Give it a good stir until everything’s well mixed and slightly crumbly. Take a little taste and adjust the seasoning if needed.
- Line a baking tray with parchment paper. Take each mushroom cap and spoon the filling in. Don’t be shy, but don’t overstuff either – we don’t want it spilling everywhere. Line them up on your tray and drizzle with some more olive oil.
- Pop the mushrooms into the oven and bake for 15-20 minutes. You’ll know they’re done when the tops are golden and crispy, and the mushrooms look soft and juicy. For an extra crispy finish, switch to the grill (broiler) for the last 2 ish minutes. Keep an eye on them, though!
- Take them out of the oven, let them cool for a couple of minutes (if you can wait!), and then serve. A sprinkle of fresh parsley on top makes them look extra fancy. Dig in and enjoy every bite!
- A Few Tips:
Great…thanks for sharing!