Vegan Stuffed Mushrooms Recipe

Are you a fan of stuffed mushrooms? If so, keep reading — and if you haven't had the pleasure of experiencing stuffed mushrooms, stick around anyway because you have been missing out! These vegan stuffed mushrooms have a great crunch thanks to the panko crumbs on top, and they are filled with a dairy-free cheese filling that takes them to another level.

Recipe developer Hayley MacLean came up with this wonderful recipe that will really hit the spot. "What I like about this dish is the creamy, nutty, super flavorful stuffing! The texture of the sautéed mushroom stems against the crunchy walnuts and the creamy cheeses is just so satisfying," she raves. "With it being enveloped by the soft, earthy mushroom, it makes the perfect bite. Plus, they're vegan!" 

Another bonus? It's always a good time to serve these. "This dish can be served as an appetizer or an excellent side dish," MacLean says. "They are great on a party tray for individual pick up and also delicious with a main protein and salad on the side!" Keep reading to find out how to whip up this tasty recipe. 

Gather the ingredients for these vegan stuffed mushrooms

Who's hungry for some stuffed mushrooms? We are! The first thing you will need to do is gather all of the ingredients necessary to whip this dish together. Swing by the produce section to get some cremini mushrooms (aka baby bella), shallots, and garlic. You will also need some olive oil and a bit of dry white wine.

Moving down the list, be sure to pick up some walnuts, vegan cream cheese, and vegan Parmesan. To add an herbaceous element, grab some fresh rosemary and fresh thyme. You will also need salt, black pepper, panko breadcrumbs, and paprika. That's it!

Preheat the oven and remove the mushroom stems

Now that you've checked off your grocery list, it's time to get down to business. Start by turning the dial of your oven to 350 F. Then, prepare a baking sheet with foil and grease it with cooking spray. Grab the mushrooms and a cutting board and remove the stems before placing the caps upside down on the baking sheet. Then, mince the stems and set them to the side.

"Portobello mushrooms would be an awesome replacement for the cremini mushrooms, turning this dish into an entree rather than an appetizer!" MacLean suggests. "Adding some sautéed baby spinach to the filling mixture would help fill it out as well. If [you are] still wanting to make an appetizer and cremini cannot be found, white button mushrooms will work as well!"

Cook the olive oil, shallot, garlic, and mushroom stems

In addition to the oven, you will also need to use the stovetop. Go ahead and grab your favorite saucepan and place it on your burner. Crank the heat up to medium-high and drizzle in the olive oil. Next, add the shallots and cook them for about 4 to 5 minutes, until they are translucent. Then, you can throw in the garlic and cook it for another minute until it is fragrant. Finally, toss in the chopped mushroom stems and cook them for 5 to 8 minutes until they are browned and have softened.

Now, it's wine time! Pour in the white wine to deglaze the pan. "I use a pinot grigio or pinot gris for this recipe," MacLean shares. "They have a light, fruity character that is absorbed so well by the mushrooms, and a light acidity which cuts through the richness of the other filling ingredients." Be sure to scrape any brown bits from the bottom of the pan with a spatula. Cook the mixture for about 2 to 3 minutes, until the wine has evaporated. Remove the pan from the heat and set it to the side for the time being.

Mix the filling and stuff the mushrooms

For this step, you will need to make the filling to stuff the mushrooms. Grab a medium-sized mixing bowl and throw in the walnuts, followed by the vegan cream cheese and the vegan Parmesan. At this time, you will also want to toss in the rosemary, thyme, salt, and pepper. Last but not least, add the cooled mushroom stems. Spoon the mixture into each mushroom cap and then sprinkle some panko bread crumbs on top to add a pleasant crunch.

Bake and enjoy these tasty mushrooms

Pop these babies into the preheated oven for 20 to 25 minutes. You can tell they're done when the breadcrumbs begin to brown. When you remove the mushrooms from the oven, sprinkle the tops with paprika and serve them immediately. "While these stuffed mushrooms are amazing on their own, they also go so well on the side of a bowl of French onion soup or something similarly hearty and brothy!" MacLean shares, adding that "Served with a fresh green salad, it makes a perfect meal."

Anything leftover? No sweat! "Leftovers can be kept in an airtight container for up to 5 days and are easily reheated," MacLean shares. "Additionally, these can be made ahead of time and frozen before baking, then defrosted when ready for use."

Vegan Stuffed Mushrooms Recipe
4.9 from 30 ratings
These bite-sized vegan stuffed mushrooms are perfect for a party platter or as a crunchy appetizer to start off your meal.
Prep Time
Cook Time
stuffed mushrooms on plate
Total time: 42 minutes
  • 16 cremini mushrooms
  • 1 tablespoon olive oil
  • 1 medium shallot, diced
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • ¼ cup walnuts, chopped
  • ⅓ cup vegan cream cheese
  • ¼ cup vegan Parmesan cheese
  • 1 teaspoon fresh rosemary, minced
  • 1 ½ teaspoons fresh thyme, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup panko bread crumbs
  • ½ teaspoon paprika
  1. Preheat the oven to 350 F and prepare a baking sheet with foil and cooking spray.
  2. Remove the stems from the mushrooms and place the caps upside down on a baking sheet.
  3. Mince the stems and set them aside.
  4. Heat the olive oil in a saucepan over medium-high heat.
  5. Add the shallot and cook until translucent, about 4 to 5 minutes.
  6. Add the garlic and cook for another minute, until fragrant.
  7. Add the mushroom stems and cook until they are browned and softened, another 5 to 8 minutes.
  8. Pour in the white wine and deglaze the pan, scraping up any brown bits from the bottom.
  9. Cook for 2 to 3 minutes until the wine has evaporated, then remove the pan from the heat and set it aside to cool.
  10. In a medium mixing bowl, combine the walnuts, vegan cream cheese and Parmesan, rosemary, thyme, salt, pepper, and the cooled mushroom stem mixture.
  11. Spoon the mixture into each of the mushroom caps and sprinkle with panko bread crumbs.
  12. Bake for 20 to 25 minutes or until the bread crumbs begin to brown.
  13. Remove from the oven and sprinkle with paprika.
  14. Serve immediately.
Calories per Serving 57
Total Fat 4.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Cholesterol 1.6 mg
Total Carbohydrates 3.2 g
Dietary Fiber 0.8 g
Total Sugars 0.8 g
Sodium 73.3 mg
Protein 2.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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