Vegan Stuffed Mushrooms are a delicious appetizer or main dish featuring a Mediterranean-inspired grain-free filling made with tangy sun-dried tomatoes, meaty walnuts, and garlic. They're perfect for both entertaining and holiday dinners like Thanksgiving, Hanukkah, and Christmas.
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While traditionally made with breadcrumbs and cheese for the filling, these vegan stuffed mushrooms are dairy-free, gluten-free, and grain-free.
Inspired by my recipe for walnut meat, the combination of walnuts and sun-dried tomatoes makes them hearty and delicious. And both the baked mushrooms and the filling have the perfect texture.
If you enjoy the Mediterranean flavors of dishes like roasted baby portobello mushrooms and sun-dried tomato pasta, this is the recipe for you.
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Why you'll love this recipe
- It's perfect for entertaining and holidays.
- You can make it in under an hour, and it can be prepped in advance.
- It's full of Mediterranean flavors and can be served as an appetizer or entree.
Ingredients
- Mushrooms: White button mushrooms or brown cemini (baby bella) mushrooms can be used. If possible, choose ones that are medium in size and can be eaten in one or two bites.
- Walnuts: Look for raw shelled walnuts. Usually halves and pieces are less expensive than whole ones.
- Nutritional yeast: This seasoning provides a cheesy, umami flavor. Besides using it in this recipe, it's a key ingredients in vegan macaroni and cheese, rosemary and herb tofu, and vegan pesto sauce.
Variations
- Top the vegan stuffed mushrooms with shredded vegan parmesan cheese before baking.
- Use a combination of walnuts and pine nuts in the filling.
- Substitute the Italian seasoning for your favorite herbs like thyme, oregano, or rosemary.
- Make them entree size by using portobello mushrooms.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Remove the stems and season the mushrooms on both sides with salt and pepper. Place them on a rimmed baking sheet, cavity side up.
- Saute the chopped stems with garlic.
- Transfer the sauteed stems to the bowl of a food processor. Add the walnuts, sun-dried tomatoes, nutritional yeast, and Italian seasoning.
- Process until a chunky paste forms.
- Spoon the mixture into the mushroom cavities.
- Bake until the mushrooms are tender and the filling is heated through. Garnish with freshly chopped parsley, if desired.
Amy's tip
If you are entertaining, you can prep the recipe a day in advance and refrigerate the uncooked stuffed mushrooms in an airtight container. Then bake them just before serving.
Serving suggestions
Vegan stuffed mushrooms make a wonderful vegan appetizer guests can eat with their hands. At the holidays I like to serve them alongside Christmas guacamole and savory pumpkin hummus.
And they also work well as a satisfying main dish.
- Try them with Mediterranean yellow turmeric rice or olive oil mashed potatoes.
- Serve them with vegetables like Dijon mustard roasted cauliflower or roasted Brussels sprouts with carrots.
- Enjoy them as a side with vegan creamy tomato soup or Mediterranean orzo pasta salad.
Storing
Leftover vegan stuffed mushrooms can be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat them in the microwave, air fryer, or oven.
Recipe FAQs
While many chefs say you should use a damp paper towel or cloth to wipe away any dirt, I personally rinse them in water and pat them dry before stuffing.
Usually the stems only require a little wiggling and gentle pressure to pop away from the cap. You can also use a small paring knife.
If your mushrooms are looking slimy, it's better to toss them rather than risk getting sick from mold.
More vegan mushroom recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Stuffed Mushrooms
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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
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!