Vegan Stuffed Mushrooms
These Vegan Stuffed Mushrooms are the most delicious vegan appetizer! Made with vegan cream cheese and fresh herbs, you’ll adore these easy mushroom bites. They’re the perfect vegan holiday appetizer and easily made gluten-free!
It took me way too long to get into mushrooms, but since I started loving them…I reallyyy fell in love. It’s all about how they’re cooked! So many times mushrooms can be undercooked – I like them crispy and cooked in just the right way to bring out their inherent umami flavor. This mushroom & wild rice soup was one of my entries into being a mushroom lover, and from that, I fell in love with dishes like this miso mushroom pasta and these wildly good marinated portobello mushroom burgers.
But now it’s time for the mushrooms to really shine. They’re the star of this simple vegan appetizer, and they’re so delicious. These vegan stuffed mushrooms are all the things:
- Quick & easy to prep
- Perfect holiday appetizer
- Easy to make ahead of time
- Gluten-free & vegan
- Super flavorful
- Easy to customize with your favorite herbs
- Absolutely delicious!
Are stuffed mushrooms gluten-free?
It depends on the filling, however many stuffed mushroom recipes call for breadcrumbs, which are not gluten-free. However, in this recipe, you can easily use gluten-free breadcrumbs (as I did) to keep these vegan stuffed mushrooms gluten-free. On that note – let’s get into the ingredients.
What’s in the filling?
To fill up these delicious gluten-free & vegan stuffed mushrooms, you’ll need the following ingredients:
- Mushroom Stems: from the mushrooms you’re going to stuff – no waste here!
- Shallot & Garlic: these are sautéed until soft, fragrant, and so flavorful.
- Bread Crumbs: I used gluten-free breadcrumbs from some stale gluten-free sourdough bread. You can use store-bought if you don’t have any stale bread to whizz up!
- Vegan Cream Cheese: make sure to use dairy-free if needed, but regular works fine if you’re not vegan. Trader Joe’s makes a good one, which is what I used.
- Fresh Parsley & Thyme: these add delicious fresh & herby flavor! Feel free to substitute in your favorite herbs here – rosemary, oregano, and basil would also be great here.
- Salt & Pepper: for flavor. Add to taste!
How to make vegan stuffed mushrooms:
- Separate the stems from the mushroom heads. Place the mushroom tops upside down on a baking sheet and bake for 20 minutes, letting the excess liquid drain off. Set aside once baked.
- In the meantime, make the filling. Start by dicing the mushroom stems.
- Heat oil in a pan and once hot, saute the mushroom stems and shallots until soft. Add the garlic and cook until fragrant. Add the breadcrumbs and toast for a few minutes. Remove from heat and let cool slightly.
- Mix the mushroom stem mixture with the cream cheese, herbs, salt, and pepper. Taste and adjust as needed and then fill each of the mushroom tops.
- Garnish with extra breadcrumbs and vegan parmesan if desired, and bake until golden.
- Serve and devour!
Want to make these ahead of time? These vegan stuffed mushrooms are the perfect thing to prep ahead. Simply prepare them all the way up until right before they go into the oven, and store in an airtight container in the refrigerator until you’re ready to bake, up to 5 days. You can also freeze them, unbaked, for up to 3 months in an airtight container. Then, simple bake straight from the fridge and serve!
More mushroom goodness:
- One-Pot Miso Pasta with Mushrooms
- Mushroom & Wild Rice Stuffed Acorn Squash
- Portobello Mushroom Burgers
- Mushroom & Wild Rice Soup
- GF + Vegan Pizza with Mushrooms & Onions
Vegan Stuffed Mushrooms
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Stuffed Mushrooms are the most delicious vegan appetizer! Made with vegan cream cheese and fresh herbs, you’ll adore these easy mushroom bites. They’re the perfect vegan holiday appetizer and easily made gluten-free!
Ingredients
- 1 pound whole cremini mushrooms, stems removed and chopped
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 cloves garlic, minced
-
¼ cup bread crumbs, plus more for garnish, I used gluten-free breadcrumbs
-
¾ cup (6 ounces) vegan cream cheese, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Kosher salt & ground black pepper, to taste
- Vegan Parmesan cheese, for garnish, to taste
Instructions
- Preheat the oven to 400°F.
- Place a large skillet over medium heat and add oil. When oil is hot, add the chopped mushroom stems and shallots. Cook until the shallots are translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the bread crumbs and cook until slightly toasted, about 3 minutes. Remove the skillet from heat and let cool for 3 minutes.
- Transfer the mushroom stem mixture to a large bowl. Add the vegan cream cheese, parsley, thyme, salt, and pepper. Mix until fully combined.
- Place the mushroom caps on a baking sheet and evenly stuff with the prepared mixture. Sprinkle with bread crumbs and vegan Parmesan, as desired.
- Bake in the preheated oven for 20 minutes. Garnish with more fresh herbs if desired. Let cool for 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or toaster oven for about 10 minutes.
Notes
Want to make these ahead of time? They’re the perfect thing to prep ahead. Simply prepare them all the way up until right before they go into the oven, and store in an airtight container in the refrigerator until you’re ready to bake. Then, simple bake straight from the fridge and serve!
Keywords: stuffed mushrooms, vegan stuffed mushrooms, vegan appetizers
