Vegan Stuffed Mushrooms with Shallots and Garlic

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 awhile. 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!

I have to admit that when I was a kid I wasn’t the biggest fan of mushrooms. I turned my nose up at them anytime they happened to fall into my line of sight.

By as I got older, I came to realize the earthy flavor of mushrooms compliments other ingredients and flavors SO well.

My best friend’s mom served them at her birthday party a few years back, which is kind of funny since my best friend is allergic to mushrooms! But in any case, they were a huge hit with the guests!

Those stuffed mushrooms weren’t vegan, but I was able to recreate the recipe using a few substitutions!

This version doesn’t use parmesan, but nutritional yeast instead. It gives these mushrooms a nice umami flavor.

I also wanted to keep these oil-free. Most vegan stuffed mushroom recipes will call for vegan butter or oil. However, I used soy sauce (or tamari for 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!

Why you’ll love these vegan stuffed mushrooms…

• Whole food plant-based ingredients
• Simple recipe to follow
• Easily made gluten-free
• Crunchy breadcrumb filling
• Bursting with fresh herbal flavors

Recipe Ingredients and Notes

Mushrooms: I opted for mini Bellas for these mushrooms, but another great option are the large white cap mushrooms. You’ll need to remove the stems, to fill them with the breadcrumbs. However, do not discard the stems. Finely dice the stems, 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.

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!

Tools and Equipment

• Damp cloth to clean the mushrooms.
• Medium mixing bowl to combine the breadcrumb filling.
• Medium pan to sauté the stuffing ingredients.
• Baking sheet lined with parchment paper to bake the mushrooms.

How to Make Vegan Stuffed Mushrooms – Step by Step

Step 1: Preheat oven to 350 F. Clean mushrooms by using a damp cloth to remove any dirt. Remove stems and finely dice. 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 tbsp 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.

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!

Top Tips for Making the Best Vegan Stuffed Mushrooms

• 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 pairing 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 leftover.

How do you keep stuffed mushrooms from getting soggy?

If you have soggy mushrooms, it is likely because you washed them in water. Either soaking them in a bowl full of water or rinsing 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.

How do you wash mushrooms?

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 for a soggy texture. It can also cause them to become slimy, or even gray in color!

You can clean your mushrooms in a few ways.

1. Use a damp paper towel to rub the mushrooms clean of any dirt.
2. 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.
3. Use a pastry brush to lightly brush the dirt off of the mushrooms.
4. 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 for later, the water that was absorbed by the mushrooms will create a mushy texture later.

How to Store and Keep

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 air tight 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.

Gluten-Free Substitutions

In order to make this recipe gluten-free use gluten free breadcrumbs, and sub the soy sauce for tamari.

How do you serve vegan stuffed mushrooms?

Serve these mushrooms as an appetizer or a side dish! It has Italian seasoning and tastes great with other Italian main dishes like vegan stuffed shells, or creamy vegan mushroom pasta.

Check out these other delectably healthy vegan appetizers!

• 7 Layer Vegan Bean Dip
• Gluten-Free Hummus
• Air Fryer Zucchini Chips
• Traditional Guacamole
• Vegan Spinach Artichoke Dip

If you’ve tried this vegan stuffed mushrooms recipe, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!