Introduction
Looking for a crowd-pleasing appetizer that happens to be vegan? These vegan stuffed mushrooms are about to become your new favorite. I’ve perfected this recipe to create tender mushroom caps filled with a savory, herb-infused breadcrumb mixture that’s impossible to resist. What I love most about these stuffed mushrooms is how they combine elegant presentation with simple preparation, making them perfect for both special occasions and casual gatherings.
Ingredients
- 24 medium-sized button or cremini mushrooms
- 1½ cups fresh breadcrumbs (gluten-free if needed)
- 3 cloves garlic, minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil, plus extra for brushing
- 1 small onion, finely diced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems. Finely chop the stems and set aside.
- Heat olive oil in a pan over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add the chopped mushroom stems and garlic. Sauté for another 3 minutes until softened.
- In a mixing bowl, combine breadcrumbs, nutritional yeast, herbs, and the sautéed mixture. Add vegetable broth gradually until the mixture holds together but isn’t wet.
- Brush mushroom caps with olive oil and fill each with the prepared stuffing mixture.
- Place stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 (3 mushrooms per serving)
Recipe Notes
• For the best results, choose mushrooms that are similar in size for even cooking.
• Don’t wash mushrooms under running water; they’ll absorb too much moisture. Instead, clean them with a damp paper towel.
• The filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
• If the stuffing seems too dry, add more vegetable broth one tablespoon at a time.
• To make these gluten-free, use gluten-free breadcrumbs and double-check that your nutritional yeast is certified gluten-free.
• Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.
Vegan Stuffed Mushrooms
Ingredients
- 24 medium-sized button or cremini mushrooms
- 1½ cups fresh breadcrumbs gluten-free if needed
- 3 cloves garlic minced
- ¼ cup finely chopped fresh parsley
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil plus extra for brushing
- 1 small onion finely diced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems. Finely chop the stems and set aside.
- Heat olive oil in a pan over medium heat. Add onions and cook until translucent, about 3-4 minutes.
- Add the chopped mushroom stems and garlic. Sauté for another 3 minutes until softened.
- In a mixing bowl, combine breadcrumbs, nutritional yeast, herbs, and the sautéed mixture. Add vegetable broth gradually until the mixture holds together but isn't wet.
- Brush mushroom caps with olive oil and fill each with the prepared stuffing mixture.
- Place stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.