Easy Vegan Stuffed Mushroom Hall The perfect party appetizer Or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, fried onions, garlic, panko and seasoning, then topped with more panko that bakes to a crispy golden topping. These are delicious, bite-sized, snacks Pop-worthy deliciousness!
Looking for a great vegetarian appetizer idea? This easy vegan stuffed mushroom is the perfect solution. The mushrooms and filling can be prepared in advance, so all you have to do is add the panko on top and bake them when you’re ready to serve them.
Most stuffed mushroom recipes are filled with cheese or meat, but we use vegan cream cheese (homemade or store-bought) in this recipe, and instead of meat, we use leftover mushroom stems and seasonings for a hearty, flavorful filling. With dairy-free, gluten-free options, this is a great appetizer that everyone can enjoy.
I love that these mushrooms also make a great side dish. Serve them with my vegan steak recipe, vegan chicken recipe, truffle mac and cheese, garlic mashed potatoes, or salad as a light meal. This recipe makes 20 stuffed mushrooms, but feel free to halve or double the recipe depending on how many you’d like to enjoy.
Ingredients:
Mushrooms: You can use cremini or button mushrooms. I like to use slightly larger mushrooms so there is plenty of room to stuff them. To prepare, you simply clean the mushrooms and cut off the stems to make a place for the stuffing. Do not discard the mushroom stems, we use them in the filling.
Vegan Cream Cheese: i use My recipe for vegan cream cheese Among the stuffed mushrooms that have excellent flavor and hold well. I’ve also tried store-bought vegan cream cheeses and while they’re also delicious, some of them melt quite a bit. So be aware if you use store-bought vegan cream cheese. You can alternatively use a store-bought vegan mozzarella that holds up a bit better.
Panko Breadcrumbs: I use panko in the filling to bulk it up and for a crispy coating on top. I like panko because it’s extra crunchy, but you can use regular bread crumbs in a pinch.
Spices: Onions, garlic, thyme, salt and pepper. Simple ingredients that enhance the flavor of the mushrooms and make the filling super delicious.
How to Make Vegan Stuffed Mushrooms Easily:
Clean the mushrooms with a damp towel, then snap off the stem of each mushroom. Cut the stems and keep them aside. Arrange the mushroom caps, cavity side up, on the prepared baking sheet and set aside.
Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onion and garlic. Fry for 5 – 10 minutes until the vegetables are soft and starting to brown.
In a medium bowl, mix together the cooked mushroom stem and onion mixture, vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.
Divide the mixture evenly between the mushroom caps and fill the mushrooms on top of the prepared baking sheet. Place the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling and then return to the pan. Spray the top lightly with spray oil. Then bake for 15 – 20 minutes until the mushrooms are cooked.
Garnish with parsley and serve hot as an appetizer or side dish.
This easy vegan stuffed mushroom…
- Is super tasty and yummy
- Perfectly hungry
- Most can be prepared ahead of time, then just bake and serve!
More Vegan Mushroom Recipes You May Like:
Vegan Mushrooms and Walnuts Pâté
Easy Vegan Mushroom Stroganoff
Quick and Easy Mushroom Bacon
Easy Vegan Mushroom Lettuce Wrap
Vegan Cream of Mushroom Soup
Easy Vegan Mushroom Gravy
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Bon Appetigan!
Sam Turnbull.
Easy Vegan Stuffed Mushrooms
Perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. These delicious, bite-sized, snacks are pop-so delicious!
Serving: 4 – 6 (makes 20 stuffed mushrooms)
Calories: 35kcal
Materials
- 20 Button or cremini mushrooms (See step 1 for preparation) (24oz/ 680g)
- 1 table spoon olive oil
- 1 small yellow onion to cut
- 4 cloves garlic Minced or pressed
- ½ the cup Vegan Cream Cheese (see vaccine)
- ½ the cup panko breadcrumbs Split (glue-free if preferred)
- 1 ½ teaspoon Dry thyme leaves
- ½ teaspoon salt
- ¼ teaspoon Bell pepper
- Fresh parsley Sliced, for garnish
Prevent your screen from going dark
instructions
-
Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet.
-
Clean the mushrooms with a damp towel, then snap off the stem of each mushroom. Cut the stems and keep them aside. Arrange the mushroom caps, cavity side up, on the prepared baking sheet and set aside.
-
Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onion and garlic. Fry for 5 – 10 minutes until the vegetables are soft and starting to brown.
-
In a medium bowl, mix together the cooked mushroom stem and onion mixture, vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.
-
Divide the mixture evenly between the mushroom caps and fill the mushrooms on top of the prepared baking sheet. Place the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling and then return to the pan. Spray the top lightly with spray oil. Then bake for 15 – 20 minutes until the mushrooms are cooked.
-
Garnish with parsley and serve hot as an appetizer or side dish.
Comment
Proceed to: Prepare the mushrooms and fill and stuff the mushrooms. Cover and refrigerate overnight. Coat in panko just before baking then bake and serve fresh. Leftover mushrooms can also be reheated in the oven at the same temperature for 5 – 10 minutes.
Oil Free: Skip the oil when frying the mushroom stems and onions and use water or broth instead. Make homemade vegan cream cheese and skip the coconut oil. It will still hold up well.
nutrition
Worship: 1Stuffed Mushrooms (Recipe makes 20 Stuffed Mushrooms) | Calories: 35kcal | Sugars: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated fats: 1g | Sodium: 92mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg