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These Vegan Stuffed Mushrooms are incredibly delicious! Hearty and well-spiced, these little mushrooms make the perfect appetizer or side dish.
These Vegan Stuffed Mushrooms Are:
- Hearty, filling, and tasty!
- Plant-based and Vegan-friendly.
- Great as an appetizer on special occasions.
- Savory, crunchy, and absolutely addictive – you won’t be able to stop at just one!
There’s something awesome about stuffed mushrooms in an early ’80s, Parents’-Dinner-Party/Gourmet magazine kind of way. To me, they give off a sort of suburban glamour – the type of thing served at a party in someone’s shag-carpeted living room, where someone plays Van Morrison on the record player, and the kids are upstairs, watching “Wonder Woman” on a wood-veneered TV on a waterbed in a guest room, where they’ll fall asleep and wake up outside in the cold air while being carried out to the car, buckled in, and, back asleep again, driven home. It’s possible I’m dating myself, here.
Stuffed mushrooms (here adapted from a recipe in Simone and Inés Ortega’s 1080 Recipes) are also really good, really easy, and just a fun thing to cook that takes just enough work to feel like a project while not really taking any serious time or skill to pull off. You can multiply the recipe out for a party (Make a hundred! It’s really easy!), cook them through to the second-to-last step, and then just pop them under the broiler when it’s time to serve.
You can add anything you want and take them in whatever direction strikes you (Spanish – a little smoked paprika; Moroccan – chopped dried apricots, chopped almonds, a dash of cayenne; 1980s craziness – chopped up sundried tomatoes and minced shallot; Generic Asian – a few drops of sesame oil, chopped scallions, minced ginger, and maybe even chopped water chestnuts, though be sure to use good olive oil.
Give these delicious stuffed mushrooms a try. They are sure to be a crowd-pleaser!
The Ingredients and Substitutes
- Extra-Virgin Olive Oil: 4 tablespoons, divided
- Panko Bread Crumbs: ½ cup (breadcrumbs provide that addictive crunch factor. You should not skip this ingredient!)
- Soymilk: 3 ½ tablespoons, (can substitute for water)
- Fresh mushrooms: 16 medium, white button or cremini (creminis are sometimes labeled as baby bellas)
- Lemon Juice: 1 ½ tablespoons
- Italian Parsley: ⅓ cup, chopped
- Salt & Pepper: to taste.
How to Make Vegan Stuffed Mushrooms
Keep scrolling to the recipe card for the complete list of ingredients and recipe 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.
- Place 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.
- Remove 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. Serve & enjoy your stuffed mushrooms!
Recipe Notes & Tips
- Don’t soak your mushrooms. This will help prevent them from getting too soggy.
- Fill each mushroom cap with the mixture pressing down lightly with your finger to fit it in.
- If you are wanting to make large stuffed mushrooms instead of an appetizer, substitute the cremini mushrooms for portabella mushrooms. (Portabellas are actually large cremini mushrooms).
What Should I Serve with Vegan Stuffed Mushrooms?
- Since this baked vegan stuffed mushroom recipe works well as an appetizer, the possibilities of what to serve it with are endless!
- If you enjoy vegan cheese, consider dusting your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor.
FAQ
Can I make these vegan stuffed mushrooms ahead of time?
Yes, you can stuff them ahead of time and then bake them the next day.
How should I store leftover stuffed mushrooms?
Store in the refrigerator in an airtight container for 3-4 days.
Can I freeze stuffed mushrooms?
Yes! You can freeze these vegan stuffed mushrooms. They can be frozen cooked or uncooked and pulled out of the fridge to thaw before baking.
Can I grill the stuffed mushrooms?
Though this recipe is written for baked stuffed mushrooms, you can definitely grill them as well. It will add an extra flavor to the already delicious mushrooms.
More Vegan Appetizers You’ll Love
Photos by Alfonso Revilla
Vegan Stuffed Mushrooms
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.
Video
Notes
- Don’t soak your mushrooms. This will help prevent them from getting too soggy.
- Fill each mushroom cap with the mixture pressing down lightly with your finger to fit it in.
- If you are wanting to make large stuffed mushrooms instead of an appetizer, substitute the cremini mushrooms for portabella mushrooms. (Portabellas are actually large cremini mushrooms).
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.
