Vegan stuffed mushrooms are a delicious appetizer or main dish with a Mediterranean-inspired, grain-free filling made with tangy sun-dried tomatoes, meaty walnuts, and garlic. They're perfect for entertaining and holiday dinners, and you can prep them in advance and bake just before serving.
Inspired by my vegan walnut meat recipe, the filling is hearty and satisfying. And like my roasted baby portobello mushrooms recipe, these have a firm, meaty texture.
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We brought these to a party last night and everyone loved them!
- Emilie
Ingredients
Mushrooms: Choose medium cremini (baby bella) or white button mushrooms that can be eaten in one or two bites.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan stuffed mushrooms
- Remove the stems and season the caps on both sides with salt and pepper. Place them on a rimmed baking sheet, cavity side up.
- Saute the chopped stems with garlic until fragrant.
- Transfer the sauteed stems to a food processor. Add the walnuts, sun-dried tomatoes, nutritional yeast, and Italian seasoning.
- Pulse to form a chunky paste.
- Spoon the mixture into the mushroom cavities, packing it gently.
- Bake until the mushrooms are tender and the filling is heated through. Garnish with chopped parsley, if desired, and serve warm.
Serving suggestions
These vegan stuffed mushrooms make a wonderful vegan appetizer guests can eat with their hands. They are also great as a main dish alongside roasted vegetables and lemon and dill spinach rice or olive oil mashed potatoes. However you serve them, they're a crowd pleaser.
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Love and Veggies,
Amy
📋 Recipe
Vegan Stuffed Mushrooms with Walnuts and Sun-Dried Tomatoes
Equipment
- food processor
Ingredients
- 16 ounces mushrooms, cremini (baby bella) or white button
- salt and pepper, to taste
- 1 teaspoon extra virgin olive oil
- 5-6 cloves garlic, minced
- 1 cup shelled walnuts
- ⅔ cup sun-dried tomatoes in olive oil, excess oil drained off
- 2 Tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully twist the mushroom stems to remove them from the caps. Roughly chop the stems and set aside. Season both sides of the mushroom caps with salt and pepper. Place them cavity side up on a baking sheet lined with parchment paper.16 ounces mushrooms, salt and pepper
- Heat a skillet over medium heat and add the olive oil. Saute the chopped stems and garlic until the mushrooms are dry in the pan and lightly browned. Season to taste with salt and pepper.1 teaspoon extra virgin olive oil, 5-6 cloves garlic
- Transfer the stem mixture to the bowl of a food processor. Add the walnuts, sun-dried tomatoes, nutritional yeast, and Italian seasoning. Process until the filling mixture forms a chunky paste, scraping down the sides of the bowl, as necessary.1 cup shelled walnuts, ⅔ cup sun-dried tomatoes in olive oil, 2 Tablespoons nutritional yeast, 2 teaspoons Italian seasoning
- Spoon the filling into the mushroom cavities. Bake until the mushrooms are tender and the filling is heated through, about 20 to 25 minutes.
- Top with chopped parsley, if desired, and serve.fresh parsley
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Notes
Nutrition
Nutritional information is an estimation only.
Emilie says
We brought these to a party last night and everyone loved them!
Amy Katz says
That's fantastic to hear, Emilie!