Vegan Stuffed Mushrooms

Platter of stuffed mushrooms garnished with fresh parsley.

5 from 1 vote

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.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Main Course

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, soy-free, vegan

Servings:

Calories: 143kcal

Author: Amy Katz

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)

US Customary - Metric

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

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.

Nutrition