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    Home » Recipes » Vegan Appetizer Recipes

    Vegan Stuffed Mushrooms

    By: Amy Katz · Published: Oct 31, 2022 · Last modified: Oct 31, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, soy-free, vegan
    Platter of stuffed mushrooms with text overlay Vegan Stuffed Mushrooms.

    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.

    Platter of stuffed mushrooms garnished with fresh parsley.

    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 Bella Mushrooms and Sun-Dried Tomato Pasta, this is the recipe for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Amy's tip
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More mushroom recipes
    • 📋 Recipe

    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

    Baskets of cremini mushrooms, garlic, Italian seasoning, bag of walnuts, jar of sun-dried tomatoes in olive oil, shaker of nutritional yeast, bottle of olive oil, and salt and pepper shakers.

    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.

    Nutritional Yeast

    • Non-GMO, vegan, gluten-free
    • Adds a savory, cheesy flavor
    • Good source of B vitamins
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    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Mushroom caps on a baking sheet and sauteing the chopped stems with garlic in a skillet.
    • Step 1: Remove the stems and season the mushrooms on both sides with salt and pepper. Place them on a rimmed baking sheet, cavity side up.
    • Step 2: Saute the chopped stems with garlic.
    Preparing the filling in a food processor.
    • Step 3: Transfer the sauteed stems to the bowl of a food processor. Add the walnuts, sun-dried tomatoes, nutritional yeast, and Italian seasoning.
    • Step 4: Process until a chunky paste forms.
    Stuffed mushrooms on a baking sheet before and after being baked in the oven.
    • Step 5: Spoon the mixture into the mushroom cavities.
    • Step 6: 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 cover and refrigerate the uncooked stuffed mushrooms. Then bake them just before serving.

    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.

    Serving suggestions

    Stuffed mushrooms on a serving plate.

    While vegan stuffed mushrooms make a wonderful appetizer guests can eat with their hands, they are work well as a satisfying main dish.

    • Try them with Mediterranean Yellow Rice or Olive Oil Mashed Potatoes.
    • Serve them with vegetables like Mustard Roasted Cauliflower or Roasted Brussels Sprouts and Carrots.
    • Enjoy them as a side with Creamy Vegan Tomato Soup or Mediterranean Orzo Salad.

    Storing

    Leftover vegan stuffed mushrooms can be stored in the refrigerator in an airtight refrigerator for 3 to 4 days. Reheat them in the microwave, air fryer, or oven.

    FAQ

    Should you wash mushrooms before stuffing them?

    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.

    How do you remove stems for stuffed mushrooms?

    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.

    Are slightly slimy mushrooms okay to eat?

    If your mushrooms are looking slimy, it's better to toss them rather than risk getting sick from mold.

    More mushroom recipes

    • Bowl of mushroom gravy with dinner plate in the background.
      Vegan Gluten-Free Mushroom Gravy
    • Easy Mushroom Tacos with Chimichurri Sauce
    • Serving bowl of green beans and mushrooms with gold utensils
      Sauteed Green Beans with Mushrooms
    • Bowl of roasted mushrooms garnished with pine nuts, parsley, and a lemon wedge
      Roasted Baby Bella Mushrooms

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Platter of stuffed mushrooms garnished with fresh parsley.

    Vegan Stuffed Mushrooms

    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.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Appetizer, Main Course
    Cuisine: Fusion, Mediterranean
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 143kcal
    Author: Amy Katz

    Equipment

    • parchment paper
    • baking sheet pan
    • Food Processor

    Ingredients

    • 16 ounces mushrooms, cremini (baby bella) or white button
    • salt and pepper, to taste
    • 1 teaspoon olive oil
    • 5-6 cloves garlic, minced
    • 1 cup shelled walnuts
    • â…” 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)
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    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.
    • 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.
    • 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.
    • 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.

    Notes

    Leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days. 
    If you are entertaining, you can prep the recipe a day in advance and cover and refrigerate the uncooked stuffed mushrooms. Then bake them just before serving.
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    Nutrition

    Calories: 143kcal | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg

    Nutritional information is an estimation only.

    More Vegan Appetizer Recipes

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      Homemade Pumpkin Hummus
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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