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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!

completed Easy Vegan Stuffed Mushrooms on a white surface
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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, pesto pasta stuffed mushrooms, or pumpkin seed pesto stuffed mushrooms.

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.

ingredients for Easy Vegan Stuffed Mushrooms measured out against a white surface
  • 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.
  • 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 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

  • 1) First, 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.
  • 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.
  • 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.
  • 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.

For the baked stuffed mushrooms method, a double-bake is key for the best taste and texture. The first bake helps release excess liquid, and the second cooks them through and melds the flavors.

  • 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.

We like to gently press down on the filling when stuffing them. Optionally sprinkle with more breadcrumbs for extra crunch on top.

  • 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!

Optionally, garnish with even more fresh herbs for a pop of color and extra freshness.

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

Can I make stuffed mushrooms ahead of time?

You can prepare the stuffing a day in advance and even stuff the mushrooms with it, ready to bake when desired.

Can you freeze stuffed mushrooms?

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.

How to avoid soggy stuffed mushrooms?

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.

Do I need to use oil?

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.

completed Easy Vegan Stuffed Mushrooms on a white surface

Air Fryer Stuffed Mushrooms

Prepare and assemble the unbaked breadcrumbs stuffed mushrooms with no need for preheating or par-cooking, then:

  1. Spread the stuffed mushrooms in a single layer in your air fryer basket (work in batches if necessary), with space in between.
  2. Air fry at 390F/200C for 6-8 minutes, or until the air fried stuffed mushrooms are tender inside and brown on the 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:

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.

More Vegan Mushroom Recipes

Photos by Alfonso Revilla

completed Easy Vegan Stuffed Mushrooms on a white surface

Easy Vegan Stuffed Mushrooms

4.98 from 46 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 2 -4 servings
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!

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
  • 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.

Video

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

Calories: 357kcalCarbohydrates: 18gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 156mgPotassium: 595mgFiber: 3gSugar: 5gVitamin A: 948IUVitamin C: 24mgCalcium: 85mgIron: 2mg

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.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Spanish
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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