Easy Vegan Stuffed Mushrooms
These flavorful vegan stuffed mushrooms are the perfect finger food for any upcoming holiday gatherings. They are loaded with garlic and herbs, easy to make and fun to eat.
I’ve taken a big interest in learning some classic recipes from my mother and mother-in-law. One thing I’ve been learning is that they don’t measure a single thing. And I absolutely understand why, it’s so much easier to go off of your own feelings and taste. That’s true even for these Vegan Stuffed Mushrooms.
These mushrooms are a classic that my mother-in-law makes at every holiday gathering. The perfect finger food and only requires some simple ingredients. She shared some expert tips to also help make sure each bite is the perfect chew without the soggy texture.
Why You’ll Love These Stuffed Mushrooms
- Fun, bite-sized mushrooms stuffed with a mushroom breadcrumb filling loaded with your favorite herbs. Great for entertaining especially if you need some ideas for snacking during the holidays.
- Easy to make and simple ingredients. Less than 10 ingredients and easy to modify to your preference.
- These are vegan and nut-free and can be modified to meet your specific palate preferences.
Key Ingredients and Substitutions
- Mushrooms: Any button mushrooms will do. I used some baby bella mushrooms.
- Breadcrumbs: Make sure to look at the ingredients of your breadcrumbs are vegan as some can be made with milk. Panko breadcrumbs can also work very well too.
- Herbs: Fresh parsley, sage and Italian seasoning. These are the typical herbs my mother-in-law uses and they make these mushrooms taste absolutely amazing.
- Vegetable Broth: This helps to keep the mushrooms moist and also helps form the breadcrumb mixture on top.
- Nutritional Yeast: My mother-in-law learned to make her stuffed mushrooms with cheese. I opted for nutritional yeast to bring out some of that umami flavor, but you can also feel free to add some shredded vegan parmesan cheese.
- Vegetable Broth: Helps keep our mushrooms moist which helps maintain a great texture for the mushrooms without them drying out.
How to Make Stuffed Mushrooms
Clean off your mushrooms by brushing them clean using a damp clean towel. Once cleaned, remove their stems and place the stems on a cutting board to mince up. Place the mushroom caps on a lined baking sheet.
Sauté the mushroom stems in a pan until the water has been cooked off. Add in your garlic and herbs and sauté until golden and fragrant. Add your breadcrumbs and toast them up in the pan with your veggie mix. Then pour in your veggie broth in slowly while stirring to get your crumbs to clump together.
Stuff your mushrooms with the mixture and then place the mushrooms in oven to bake for 15 minutes. Reduce the heat of the oven to 325F and baste your mushrooms with a small amount of extra broth. I use a small spoon to drizzle some broth over each mushrooms.
Return the mushrooms to the oven for 10 minutes then repeat the same process again for basting your mushrooms. Place back in the oven once more for 10 more minutes and then your mushrooms are ready to serve.
Expert Tips
- Do not wash your mushrooms under water to clean them. Use a damp wet cloth to brush any dirt off of your mushrooms. If you rinse under water they will get too watery and the texture will be rubbery.
- Cook low and slow. I cook the mushrooms first for 15 minutes at 350F and then lower the heat to 325F to cook them the rest of the time. This will help make sure that your mushrooms do not come out rubbery.
- To avoid your mushrooms from getting too dry and rubbery as they bake, add a little broth as needed on top of the mushrooms as they bake to keep them moist.
Frequently Asked Questions
I have not tested this, but you can try using vegan gluten-free panko breadcrumbs. I would slowly add in the vegetable broth until you have a moist mixture and then use it to stuff the mushrooms as gluten-free alternatives can often be more absorbent.
You want to use medium sized mushrooms for stuffing. You can technically use portabella mushrooms for this, but the intention is to keep these as finger foods. Using white button mushrooms or baby bella mushrooms works best for this recipe. And one other additional tip, if your grocery store sells loose mushrooms, pick them out this way instead of going for packaged mushrooms. This will help you pick mushrooms that are of similar size.
You can prep the stuffing for the mushrooms in advance. Once the mixture is moist, allow it to cool and then place in an airtight container for up to 1-2 days. When ready to prep, stuff your mushrooms and bake them.
If you are hosting a party, these are perfect little appetizers that can be paired with additional finger food items like these Pesto Pinwheels. They can also accompany main entrees like this Creamy Butternut Squash Pasta or Cherry Tomato and Basil Pasta.
How to Serve and Store
These mushrooms are best served the same day they are prepared. However, you can make these in advance and store the cooled mushrooms in an airtight container for up to 1-2 days. To reheat, place in the oven at 350F for 5-8 minutes until warmed through.
More Appetizers to Try
- Healthy Air Fryer Tostones
- Mango Avocado Salsa
- Easy Avocado Dip
- Taco Pinwheels
- Easy Butternut Squash Soup
Easy Vegan Stuffed Mushrooms
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 24 mushrooms 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These flavorful vegan stuffed mushrooms are the perfect finger food for any upcoming holiday gatherings. They are loaded with garlic and herbs, easy to make and fun to eat.
Ingredients
- 1 tbsp olive oil, divided
- 24 baby bella mushrooms
- 1/4 cup parsley, finely minced
- 6 leaves fresh sage, finely minced
- 5 cloves garlic, crushed
- 1 cup bread crumbs
- 1 tbsp Italian seasoning
- 1 tbsp nutritional yeast
- 1 1/2 cups good quality vegetable broth (plus extra for moistening the mushrooms as needed)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350F. Using a damp cloth, gently brush the outside of your mushrooms to help remove any excess dirt that might be on them. Once cleaned, carefully remove the stems of your mushrooms and place the empty caps on a lined baking tray sprayed with oil. Take your mushroom stems and finely mince them.
- To a medium sized sauté pan, warm up half of your oil and add in your mushrooms. Cook them down along with a pinch of salt to release all of their water.
- Add your remaining olive oil to the pan and then add in your garlic, parsley and sage. Sauté until your garlic is fragrant and golden, about 1-2 minutes.
- Pour in your bread crumbs and stir into the mixture. Continue to stir until bread crumbs become golden and toasted.
- Sprinkle on your Italian seasoning and nutritional yeast and stir well.
- Pour in half of your broth first and stir well into the bread crumb mixture. Slowly pour in the remaining broth while stirring into the bread crumbs, to make the mixture moist and clump together.
- Remove the bread crumb mixture from the heat and then carefully scoop the mixture into the cavities of your mushroom caps.
- Place your mushrooms in the oven for 15 minutes. Reduce the heat to 325F and spoon a small amount of broth overtop your mushrooms. Return to the oven for 10 minutes and repeat the broth overtop. Return once more to the oven and bake for 10 more minutes. Remove from the oven and cool for 5 minutes before serving.
Notes
Do not wash your mushrooms under water to clean them. Use a damp wet cloth to brush any dirt off of your mushrooms. If you rinse under water they will get too watery and the texture will be rubbery.
Cook low and slow. I cook the mushrooms first for 15 minutes at 350F and then lower the heat to 325F to cook them the rest of the time. This will help make sure that your mushrooms do not come out rubbery.
To avoid your mushrooms from getting too dry and rubbery as they bake, add a little broth as needed on top of the mushrooms as they bake to keep them moist.
If you use low sodium stock, make sure to adjust the salt to taste before stuffing your mushrooms.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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