These easy vegan stuffed mushrooms almost overflow with a vegan parmesan and herb-breadcrumb filling. The perfect party appetizer that’s ready in less than an hour!
Want more vegan party foods? Serve these stuffed mushrooms with BBQ Cauliflower Wings, Vegan Sausage Rolls, and Vegan Pretzel Bites with Beer Cheese.
It doesn’t matter the occasion – Vegan Stuffed Mushrooms are a must-have party appetizer. They’re incredibly savory, well-seasoned, and always a hit!
From prep to stuffing to baking, this bite-sized snack is ready to pass around in less than an hour. Each mushroom cap is stuffed with a cheesy and savory breadcrumb, herb, and vegan parmesan filling, and then baked until tender. Your family and friends will want to get their hands on a golden brown stuffed mushroom as soon as they come out of the oven!
What I love about this stuffed mushroom recipe
- An elegant appetizer – Pass a tray around at the party! The tender mushrooms and their gorgeous golden filling will draw in all of your guests.
- Layers of mouthwatering flavors – The cheesy and herby Italian flavors in the filling make the mushrooms taste as good as they look.
- Surprisingly easy – There isn’t much to this recipe for vegan stuffed mushrooms. Just make the filling, stuff the mushroom caps, and bake!
How to make vegan stuffed mushrooms
Prep the mushrooms for stuffing by removing the stems. Set the mushroom caps aside and finely chop the stems.
Heat some olive oil in a skillet over medium heat. Once hot, cook the onions and mushroom stems until tender. Add in the garlic.
Meanwhile, blend the cashews, nutritional yeast, garlic powder, parsley, thyme, and salt in a blender or food processor until crumbly.
Transfer the cashew mixture to a mixing bowl. Add the panko breadcrumbs, red chili flakes, and cooked onions/mushroom stems/garlic. Stir to combine.
Spoon the filling into the mushroom caps.
Place them on the prepared baking sheet, spray the mushrooms well with olive oil, then bake until golden. Enjoy!
Frequently asked questions
I like using cremini mushrooms because they’re readily available where I live, have bite-sized hollow caps that are great for stuffing, and have a crowd-pleasing meaty flavor. White button mushrooms also work well but they aren’t as flavorful or crowd-pleasing as cremini mushrooms.
And when you want to turn this recipe into a meal, use portobello mushroom caps to make vegan stuffed portobello mushrooms!
Yes, you can replace the cashews with hemp seeds, sunflower seeds, or pepitas to make this appetizer nut free.
Yes! Either use gluten free breadcrumbs as a substitute for the panko, double the vegan parmesan (cashews through the salt), or omit the breadcrumbs from the recipe.
I haven’t tried cooking stuffed mushrooms in the air fryer but it should work fine! After stuffing and spraying the tops with oil, place the mushrooms in an even layer in the air fryer basket. Cook at 350ºF for 8 to 10 minutes or until the tops are golden and the mushrooms are tender.
The stuffed mushrooms are best served immediately after they come out of the oven, so I don’t recommend cooking them in advance. However, you can save a little time by making the filling and preparing the mushrooms 1 to 2 days before baking. Just store the filling in an airtight container and the mushrooms in a brown paper bag in the fridge.
The leftover stuffed mushrooms can be stored in an airtight container in the fridge for 2 to 3 days.
Vegan Stuffed Mushrooms
Ingredients
- 16 ounces cremini mushrooms or white button
- 2 tablespoons olive oil
- 1/4 cup diced small onion
- 3 cloves garlic minced
- 1/3 cup raw cashews or hemp seeds, sunflower seeds for nut free
- 1/4 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh Italian parsley
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 cup panko breadcrumbs
- pinch of red chili flakes
Instructions
- Preheat the oven to 400 degrees F and grease a large baking pan with olive oil.
- Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the stems.
- In a medium-sized pan, warm the olive oil over medium heat. Add the onions and chopped mushroom stems and sauté for about 5 minutes, until tender. Add the garlic and cook for 1 more minute. Remove mixture from heat.
- In a food processor or high powered blender, add the cashews, nutritional yeast, garlic powder, parsley, thyme and salt. Pulse until a crumbly consistency is reached. Do not pulse for too long or it will turn into a paste.
- In a medium-sized bowl, add the cashew mixture, along with the panko breadcrumbs, red chili flakes and cooked onions/mushroom stems/garlic. Stir everything together to combine.
- Spoon the filling into the mushroom caps and place on the prepared baking pan. Spray the stuffed mushrooms with olive oil (or drizzle a little on each one).
- Bake in the oven for 20-25 minutes, until the tops are golden. Serve immediately and enjoy.
Notes
- For gluten free – Either sub GF breadcrumbs or double the vegan parmesan (cashews through the salt) and omit the breadcrumbs entirely.
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For nut free – Sub hemp seeds or sunflower seeds or even pepitas for the cashews.
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Store bought vegan parmesan – Omit cashews through the salt, and use 1/2 cup of store bought vegan parm, such as Violife.
Delicious! I prepared the filling a day in advance and then baked the mushrooms when we were ready to eat them. I found that I had a lot of extra filling left and that they only needed about 15 minutes cook time. Even my non vegan family members gobbled them up.
Thanks for sharing your wonderful review, Karen! I’m so glad the mushroom were a hit!
WOW! Such an easy and delicious recipe! I can’t wait to make these again!
*I used dried parsley instead of fresh because I didn’t have any on hand.
Wow! And so easy to make!