These easy vegan stuffed mushrooms are filled with a combination of shallots, garlic, herbs, and whole wheat panko breadcrumbs. They’re baked until golden brown. Each bite is filled with flavor! They’re moist, yet oil-free, healthy, and can easily be made gluten-free!
Stuffed mushrooms…they’re the first thing that pops into my head when I think of appetizers! I can’t believe I haven’t already shared this recipe with you!
It’s been in my back pocket for quite a while. It’s one of those easy vegan appetizers you come back to again and again.
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 app!
Versatile, and adored by mushroom lovers, they’re a must-have any time of year!
This version doesn’t use parmesan, but nutritional yeast instead. It gives these mushrooms a nice umami flavor.
I also wanted to keep this oil-free. Most vegan stuffed mushroom recipes will call for vegan butter or oil. However, I used soy sauce (or tamari for the gluten-free version) to create enough moisture to make these mushrooms have a nice crispy filling.
No matter the occasion, you’re going to want to take a bite of these healthy stuffed mushrooms and share them with all of your mushroom-loving friends!
Jump to:
Why You’ll Love These Vegan Stuffed Mushrooms
- Whole food plant-based ingredients
- A simple recipe to follow
- Easily made gluten-free
- Crunchy breadcrumb filling
- Bursting with fresh herbal flavors
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. Finely dice the stems, and they will be added to the breadcrumb 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, simply use gluten-free breadcrumbs.
Nutritional Yeast: Adds an umami cheese flavor.
Shallots and Garlic: Finely dice the shallots and mince the garlic. They add a subtle undertone of flavor to the breadcrumb mixture. If you do not have shallots you can use a quarter cup of finely diced onion.
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 both inside the stuffing and on the top as a garnish! Top with pine nuts for added crunch and texture.
How to Make Vegan Stuffed Mushrooms
Step 1: Preheat oven to 350 F. Clean mushrooms by using a damp cloth to remove any dirt. Remove stems and finely dice them. Finely dice the shallots and mince the garlic.
Step 2: Combine the breadcrumbs, basil, oregano, parsley, nutritional yeast, and pepper in a medium bowl.
Step 3: In a medium pan on medium heat, add 1 tablespoon of soy sauce, and add the shallots and garlic. Sauté for 2-3 minutes or until soft. Add mushroom stems. Sauté an additional 2-3 minutes.
Step 4: 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.
Step 5: Line a baking sheet with parchment paper. Stuff each mushroom with the breadcrumb filling. Stuff as much as you can fit, gently pressing the breadcrumbs down before adding more.
Step 6: 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!
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, as 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.
Frequently Asked Questions
If you have soggy mushrooms, it is likely because you washed them in water. Either soak them in a bowl full of water or rinse them under the faucet.
The best way to keep your stuffed mushrooms from becoming soggy is to use a damp cloth to wipe the dirt off of 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 degrees 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!
In order to make this recipe gluten-free use gluten-free breadcrumbs, and substitute the soy sauce for tamari.
How do you clean mushrooms?
You can clean your mushrooms in a few ways.
- Use a damp paper towel to rub the mushrooms clean of any dirt.
- If you’re too nervous about using a damp paper towel, and your mushrooms look pretty clean, use a dry rag to brush them clean.
- Use a pastry brush to lightly brush the dirt off of the mushrooms.
- If they are REALLY DIRTY, give them a quick rinse in water. Emphasis on quick! Don’t leave them soaking in a bowl of water. Then drain them using a colander. With a dry towel gently pat them until all moisture is absorbed by the towel. If you use this method you need to cook them immediately. If you put them in the fridge later, the water that was absorbed by the mushrooms will create a mushy texture later.
Serving Suggestions
Serve these mushrooms as an appetizer or a side dish with fresh lemon juice! It has Italian seasoning and tastes great 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 in advance of 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.
More healthy vegan appetizers!
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Recipe
Vegan Stuffed Mushrooms
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 oven to 350 F. Clean mushrooms by using a damp rag to remove any dirt. Remove 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.
- 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 mushrooms 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, 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!
Video
Notes
- Don’t wash the mushrooms in a bowl of water to clean them. That causes them to soak up the water and results in mushy mushrooms. Don’t rinse them under the faucet, as 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.
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!