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These 8-ingredient vegan stuffed mushrooms are so easy to pull together and adapt in dozens of ways, then bake or air fry to perfection as a simple dairy-free, meat-free, optionally gluten-free appetizer or side for dinner parties, holidays, and more!
8-Ingredient Vegan Stuffed Mushrooms (Multiple Ways)
I’m sure we’re not the only ones who think of stuffed mushrooms as dinner party/ game day fare. However, there’s no reason these simple but delicious umami-rich bite-sized vegan/ vegetarian stuffed mushrooms can’t be a satisfying appetizer or side for any occasion. In fact, we highly recommend it.
While many simple stuffed mushroom recipes are loaded with dairy and/or meat, mushrooms stuffed with bread crumbs are 100% dairy-free, vegetarian, and vegan with a simple, budget-friendly mushroom cap and parsley breadcrumb stuffing that’s loaded with savory, umami deliciousness and easy to dress up with extra/different veggies, herbs, seasonings, and more.
Even better, these crowd-pleasing stuffed baby bella mushrooms can be prepped ahead of time, require just 5 base ingredients (plus olive oil, salt, & pepper), and can be baked or air-fried, meaning they can cook in as little as 6 minutes and from kitchen to table in 20 minutes.
They’re juicy but not soggy with a tender, flavorful stuffing and slightly crisp top. Simply irresistible! You might also enjoy these healthy wild rice & spinach stuffed mushrooms or portobello mushroom pizzas.
The Ingredients and Substitutes
This easy stuffed mushrooms recipe makes the perfect simple and budget-friendly (yet delicious) stuffed mushrooms for vegetarians and vegans using just 8 ingredients: three being oil, salt, and pepper.
- Mushrooms: We recommend using white button mushrooms or cremini (baby bellas) for the perfect bite-sized portions. However, larger mushrooms, like Portobello mushrooms, should work, too.
- Olive oil: Or another neutral cooking oil.
- Breadcrumbs: We love using Panko breadcrumbs, though regular breadcrumbs (use gluten-free breadcrumbs for gluten-free stuffed mushrooms) should work fine. Use homemade or store-bought.
- Dairy-free milk: We use soy milk to make dairy-free stuffed mushrooms, though any plant-based milk (or water) will work to hydrate the breadcrumbs to the perfect consistency.
- Lemon juice: A small amount of fresh lemon juice brightens and enhances the stuffed mushroom filling. Add even more citrusy flavor with lemon zest.
- Fresh parsley: Or green onion (scallion) for fresh herbiness.
- Salt & Black pepper: Use kosher salt/sea salt rather than table salt. Season to taste.
What Could I Add to Breadcrumb Stuffed Mushrooms?
- Aromatics: Add wonderful depth to this recipe for vegan stuffed mushrooms by adding finely minced onion and/or garlic to sauté with the mushroom stems.
- Herbs: Increase the flavor depth with herbs like thyme, rosemary, and sage.
- Nutritional yeast: Or vegan parmesan – for ‘cheesy’ flavor in this vegan stuffed mushrooms recipe (check out this guide to nutritional yeast).
- Vegan cheese: Add melty vegan cheese to the filling for ooey-gooey ‘cheesy’ goodness.
- Spices: Boost the flavor in this veggie stuffed mushrooms recipe with:
- Smoked paprika
- Cayenne pepper or red pepper flakes
- Onion powder
- Garlic powder
- Dried herbs (like dried oregano or Italian seasoning)
- Chopped nuts: To add extra texture to the stuffing. Like walnuts or pine nuts.
- Chopped water chestnuts: Like the above, for texture.
- Spinach: Saute it with the mushroom stem mixture for added color and nutrients.
- Bell pepper: Red or orange – finely diced and sauteed for color and flavor.
- Pesto: Mix your favorite red or green pesto (like this sunflower seed pesto) into the filling.
- Vegan cream cheese stuffed mushrooms: There are several ways to make stuffed dairy-free cream cheese mushrooms (or vegan ricotta), usually with dairy-free melty ‘cheddar’ + green onions.
- Mix some into the prepared filling
- Omit the breadcrumbs and use vegan cream cheese/ricotta instead
- Omit the breadcrumbs/stalks & just make vegan cream cheese stuffed mushrooms
How to Make Vegan Stuffed Mushrooms
Step 1: Preheat the oven to 350F/180C and lightly oil a baking sheet/dish with oil/ baking spray. Then, stir the breadcrumbs and plant-based milk (or water) in a bowl and set aside to soak.
Step 2: Then, clean the mushrooms using a damp paper towel to wipe away dirt, remove the mushroom stems, and place the mushroom caps, gill side up, on the baking sheet.
Step 3: Finely chop the mushroom stems (or pulse them in a small food processor) and transfer them to a small skillet with the lemon juice and two tablespoons of olive oil. Divide the remaining two tbsp oil between the mushroom caps, and spread it all over.
Step 4: At this point, transfer the mushrooms to the oven while you sauté the mushroom stem mixture over medium-low heat for about 10 minutes.
Step 5: Remove the mushroom caps from the oven and set aside while you combine the sautéed stem mixture with the breadcrumbs and chopped parsley. Stir to combine, then season with salt and pepper and divide it evenly amongst the mushroom caps.
Step 6: Return the stuffed baby bella mushrooms to the oven to bake for about 20 minutes, then broil them for 1-2 minutes at the end for a browner top, if preferred. Enjoy!
We like to gently press down on the filling when stuffing them. Optionally sprinkle with more breadcrumbs for extra crunch on top.
Optionally, garnish with even more fresh herbs for a pop of color and extra freshness.
Air Fryer Stuffed Mushrooms
Prepare and assemble the unbaked breadcrumbs stuffed mushrooms with no need for preheating or par-cooking, then:
- Spread the stuffed mushrooms in a single layer in your air fryer basket (work in batches if necessary), with space in between.
- Air fry at 390F/200C for 6-8 minutes, or until the air fried stuffed mushrooms are tender inside and brown on the top.
Recipe Pro Tips
- Don’t wash the mushrooms: They absorb water and become soggy when baked. Instead, use a lightly damp paper towel to clean them.
- Use a preheated pan: This will allow the underside of the mushrooms to sear and brown rather than become too soggy.
- Don’t overcrowd the pan: Otherwise, they won’t dry enough while baking and can become soggy.
- Experiment with the filling: There are plenty of ways to customize this stuffed mushrooms vegan recipe, so have fun experimenting.
FAQs
You can prepare the stuffing a day in advance and even stuff the mushrooms with it, ready to bake when desired.
Technically, they are freezable, though it’s best to do so when they’re stuffed but un-baked. Flash freeze them until solid, then transfer to a Ziplock/Stasher for up to 3 months. Bake from frozen, adding a few minutes to the time.
We use two techniques to avoid overly soggy baked stuffed mushrooms. First, preheat the baking tray so the bottom of the mushroom sear quickly and lock in juices. Secondly, par-cook the mushrooms before adding the filling so they release excess moisture to evaporate before adding the filling.
Technically, you could omit the oil when sautéing the filling and for baking the mushrooms. However, a small amount of vegan butter or oil will help encourage the baked stuffed mushrooms to brown and become lightly crisp on top.
What to Eat with Vegan Stuffed Mushrooms
These breadcrumb stuffed mushrooms are best served immediately out of the oven and can be enjoyed as a party finger food, appetizer, or side to practically any main, including:
- Lasagna with spinach, pumpkin stuffed pasta shells, and pasta bakes
- Vegan mac and cheese
- A full-loaded or light and leafy green salad
- A bowl of soup (like this red pepper soup)
- Creamy vegan mashed potatoes
- Vegan Mexican rice, quinoa (check out this guide to quinoa), couscous (and vegetable rice pilaf)
- Sauteed/roasted veggies – like this curry roasted broccoli, green beans, zucchini, sauteed lemon garlic asparagus, etc.
- Eggplant stacks
How to Store Stuffed Mushrooms?
We prefer the texture of these vegetarian stuffed mushrooms right out of the oven. However, any cooled leftovers will store in an airtight container, lined with paper towels, in the refrigerator for 2-3 days.
To reheat the breadcrumb stuffed mushrooms, pop them into the oven for 10-15 minutes at 350F/180C or an air fryer for a few minutes at 375F/190C. Avoid using the microwave, as it will make them super soft.
Easy Vegan Stuffed Mushrooms
Video
Equipment
Ingredients
- 4 tablespoons of extra-virgin olive oil, divided
- ½ cup of panko bread crumbs
- 3 ½ tablespoons of soymilk or water
- 16 medium fresh mushrooms (white button or cremini)
- 1 ½ tablespoons of lemon juice
- ⅓ cup of Italian parsley, chopped
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees (176 degrees C). Lightly oil a small baking sheet or baking dish with a little vegetable oil or cooking spray. Put the panko in a medium bowl, add the soy milk (or water), and stir to combine. Set aside.
- Wash and dry the mushrooms. Pop the stems out of the caps, and place the caps, gill side up, on the baking sheet. Finely chop the mushroom stems, and put in a small pan with the lemon juice and 2 tablespoons of the olive oil. Pour the remaining 2 tablespoons of olive oil into the mushroom caps, evenly dividing it among them.
- Put the pan with the mushroom stems on the stove, and turn the heat to medium-low. Put the baking sheet in the oven. Let them both cook for 10 minutes.
- Remove the mushroom caps from the oven and set aside. (Don't turn off the oven.) Add the mushroom stems and the parsley to the panko, and stir to combine. Season to taste with salt and pepper. Divide the mixture among the mushroom caps. Put the now-stuffed mushroom caps back in the oven for 20 minutes.
- Take the mushrooms out of the oven, heat the broiler, and run the mushrooms under the broiler for a minute or two until the tops are browned. Transfer to a plate and serve.
Notes
- Don’t wash the mushrooms: They absorb water and become soggy when baked. Instead, use a lightly damp paper towel to clean them.
- Use a preheated pan: This will allow the underside of the mushrooms to sear and brown rather than become too soggy.
- Don’t overcrowd the pan: Otherwise, they won’t dry enough while baking and can become soggy.
- Experiment with the filling: There are plenty of ways to customize this stuffed mushrooms vegan recipe, so have fun experimenting.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looks like a perfect appetizer for the Thanksgiving holiday!
Yesss! It’s a great one to have on the table for thanksgiving!
These make a fabulous hors d’ouvres .. simple to make and delicious.
Yes! Perfect for get togethers!
The perfect appetizer!