These easy vegan stuffed mushroom caps are filled with shallots, garlic, herbs, and panko breadcrumbs and baked until golden brown. Each bite is filled with flavor! They’re moist yet oil-free, healthy, and can easily be made gluten-free!
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Stuffed mushrooms are the first thing that pops into my head when I think of appetizers! It’s one of those easy vegan appetizers you come back to time after time. This recipe can easily be adapted to be gluten-free.
💗Why You’ll Love Them
With only a few simple ingredients, they’re fresh, bite-sized goodies that make for the perfect start to a special occasion dinner or even a game day appetizer!
Most stuffed mushroom recipes are vegetarian but not vegan since many include parmesan cheese. But this recipe uses nutritional yeast, giving these mushrooms a nice umami flavor.
Many vegan stuffed mushroom recipes call for vegan butter or oil. However, I used soy sauce to create the moisture needed for a crispy breadcrumb filling.
No matter the occasion, these healthy vegan stuffed mushroom caps will become a favorite of mushroom lovers everywhere!
🥣 Ingredients and Notes
Mushrooms: I opted for mini Bellas for these mushrooms, but another great option is the large white cap or white button mushrooms. You’ll need to remove the stems to fill them with the breadcrumbs. However, do not discard the stems. They will be used in the filling.
Breadcrumbs: I used whole wheat panko breadcrumbs. I like panko breadcrumbs because they have a nice crunchy texture. If you are looking for a gluten-free option, use gluten-free breadcrumbs instead.
Nutritional Yeast: Adds an umami cheese flavor.
Shallots and Garlic: Finely dice the shallots and mince the garlic. They add a subtle depth of flavor to the breadcrumb mixture. You can use a quarter cup of finely diced onion if you do not have shallots.
Herbs: Stuffed mushrooms are an Italian classic. Adding Italian flavors in the form of basil and oregano brings out the earthy flavor of the mushrooms. Fresh parsley adds a nice pop of color inside the stuffing and on the top as a garnish! You could also use a combination of rosemary and thyme for Thanksgiving flavors.
Soy Sauce: Moistens the breadcrumb mixture and adds a salt flavor. If you’re gluten-free use tamari or coconut aminos instead.
Pine Nuts or Walnuts (optional): Top chopped nuts for added crunch and texture. If you’re nut-free, leave the pine nuts off.
👩🏻🍳 How to Make Vegan Stuffed Mushroom Caps
- Preheat the oven to 350° F. Clean the mushrooms using a damp cloth to remove the dirt. Remove the stems and finely dice. Finely dice the shallots and mince the garlic.
- Combine the breadcrumbs, basil, oregano, parsley, nutritional yeast, and pepper in a medium bowl.
- Add 1 tablespoon of soy sauce, diced shallots, and minced garlic to a pan over medium heat. Sauté for 2-3 minutes or until soft. Add the mushroom stems, and sauté an additional 2-3 minutes.
- Add the breadcrumb mixture to the pan. Stir to combine. Add an additional tablespoon of soy sauce if needed. Toast the breadcrumbs for 2-3 minutes.
- Line a baking sheet with parchment paper. Stuff each mushroom with the breadcrumb filling. Stuff as much as you can fit into each mushroom cap by gently pressing the breadcrumbs down before adding more.
- Bake the stuffed mushrooms for 20-25 minutes on a baking sheet lined with parchment paper until golden brown. Remove from the oven. Garnish with fresh parsley. Serve and enjoy!
📝 Expert Tips
- Don’t wash the mushrooms in a bowl of water. That causes them to soak up the water and results in mushy mushrooms. Don’t rinse them under the faucet; that also allows them to soak up too much water. Instead, use a damp cloth or paper towel to wipe the dirt off of the mushrooms.
- The easiest way to remove the stems of the mushrooms is to use a paring knife. Slice around the outside of the stem, and lift the knife up to pop the stem out of the mushroom cap.
- You’ll likely have a little extra filling left over.
❓ FAQS
If you have soggy mushrooms, it is likely because you washed them in water. The best way to keep your mushrooms from becoming soggy is to use a damp cloth to wipe the dirt off the mushrooms. Another way to prevent soggy stuffed mushrooms is to bake them at a higher temperature for a shorter amount of time. For example, try baking them at 400° F for 15 minutes.
Most mushrooms that you buy at the store will have been mostly cleaned. There may, however, be some remaining dirt. Too much water or moisture with mushrooms is the cause of a soggy texture. It can also cause them to become slimy or even gray in color!
Make this recipe gluten-free by using gluten-free breadcrumbs, and substitute the soy sauce for tamari.
There are many different mushrooms to choose from. I suggest using mini bellas or cremini mushrooms. Turn this recipe into a main course by using four large portobello mushrooms.
🍽 Serving Suggestions
Serve these mushrooms as an appetizer or a side dish with fresh lemon juice! It has Italian seasoning and tastes excellent with other Italian main dishes like vegan stuffed shells or creamy vegan mushroom pasta.
🫙 Storage Instructions
Make Ahead: You can make these a few hours before serving. However, I don’t recommend making them the day before you’re ready to serve. The breadcrumbs have some moisture that can seep into the mushrooms and create a mushy texture. Prepare the mushrooms as mentioned above through step 5. Cover, and store in the refrigerator for a few hours until ready to bake and serve.
After Cooked: These are best enjoyed fresh, warm, and out of the oven. However, if you have leftovers, allow them to cool completely. Then, transfer them to an airtight container. Store in the refrigerator for up to a day or two.
Reheat: Place mushrooms on a baking sheet lined with parchment paper. Heat oven to 350 F. Bake for 5-7 minutes or until warmed through.
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😋 More healthy vegan appetizers!
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Vegan Stuffed Mushroom Caps
Equipment
- Damp Cloth
Ingredients
- 20 mushrooms (mini bellas or other type) keep stems
- 1 cup whole wheat panko breadcrumbs
- 2 tablespoon fresh parsley plus more for garnish
- 1 teaspoon basil
- 1 tablespoon nutritional yeast
- 1 teaspoon oregano
- 2 shallots finely chopped
- 2 cloves garlic finely minced
- ¼ teaspoon fresh black pepper
- 1-2 tablespoon soy sauce
Instructions
- Preheat the oven to 350° F. Clean the mushrooms using a damp cloth to remove any dirt. Remove the musroom stems. Finely dice the mushroom caps, shallots, and garlic. and finely dice.
- Combine the breadcrumbs, basil, oregano, parsley, nutritional yeast, and pepper in a medium bowl.
- In a medium pan on medium heat, add 1 tablespoon of soy sauce, add the shallots and garlic. Sauté for 2-3 minutes or until soft. Add mushrooms stems. Sauté an additional 2-3 minutes.
- Add the breadcrumb mixture to the pan. Coat the breadcrumbs in the moisture from the shallots, garlic, and mushroom stems. Add an additional tablespoon of soy sauce if needed. Toast the breadcrumbs for 2-3 minutes.
- Line a baking sheet with parchment paper. Stuff each mushroom with the breadcrumb filling. Stuff as much as you can fit into each mushroom cap gently pressing the breadcrumbs down before adding more.
- Bake the stuffed mushrooms for 20-25 minutes, or until golden brown on top. Remove from the oven. Garnish with fresh parsley. Serve and enjoy!
Notes
- Please don’t wash the mushrooms in a water bowl to clean them. That causes them to soak up the water and results in mushy mushrooms. Don’t rinse them under the faucet; that also allows them to soak up too much water. Instead, use a damp rag or paper towel to wipe the dirt off of the mushrooms.
- The easiest way to remove the stems of the mushrooms is to use a paring knife. Slice around the outside of the stem, and lift the knife up to pop the stem out of the mushroom cap.
- You’ll likely have a little extra filling left over.
- Store the leftovers in the fridge for 1-2 days.
Anjali
We made these stuffed mushrooms as a side dish for dinner last night and they turned out amazing!! They were super easy to make, and were moist and flavorful after we baked them. Love how healthy they are too!
Mahy
I’ve got a whole lot of mushrooms ready to rock’n’roll but I just wasn’t sure what to do with them. Well, this recipe is just what I need, and I can’t wait to try it out!
Jamie
This looks incredible!! I love how it’s vegan so everyone can enjoy this during the holidays! Adding the ingredients to my shopping list now!
Kristin
I love that these are oil-free! Thanks for the great recipe. Can’t wait to serve this as our pre-Thanksgiving dinner appetizer!