Easy Vegan Stuffed Mushrooms

Name: Easy Vegan Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15 mushrooms
Ingredients: 15 medium/large button mushrooms, white or cremini (baby bella); 3 tablespoons olive oil, divided; ½ cup shredded vegan cheese; ⅓ cup gluten-free Italian breadcrumbs; 2 cloves garlic, minced; 2 tablespoons finely chopped flat leaf parsley; ¼ teaspoon fine sea salt; black pepper

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5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
15 mushrooms
Calories
48 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
American, Italian-American Fussion

Easy Vegan Stuffed Mushrooms

Finn Russell

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Vegan stuffed mushrooms are a simple, irresistible, perfect appetizer for so many occasions. Tender mushroom caps are filled with a cheesy, garlicky, gluten-free breadcrumb filling. Even better, prep is so easy! All you need are a bowl, baking sheet, and about 35 minutes to make a batch! Nut-free & gluten-free.

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Ingredients

Servings

15 medium/large button mushrooms, white or cremini (baby bella)
3 tablespoons olive oil, divided
½ cup shredded vegan cheese I used Chao Original; see Notes for tips on melting
⅓ cup gluten-free Italian breadcrumbs I used Ian's brand; sub other store-bought or homemade if desired.
2 cloves garlic, minced
2 tablespoons finely chopped flat leaf parsley
¼ teaspoon fine sea salt plus a pinch for sprinkling on bare mushroom caps
black pepper

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Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Prepare the mushrooms by wiping away dirt with a damp towel. Carefully pluck out the stems. If some stems are difficult to remove, I find that it helps to run the handle end of a spoon around the inside of the cap (outside of the stems), then pry it out.
Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.
Tip: If using pre-shredded cheese and the shreds are really long, place the ½ cup cheese on a cutting board and run your knife through it several times. Smaller shreds are easier to work with. In a bowl combine the cheese, breadcrumbs, garlic, parsley, salt, pepper, and remaining 1 ½ tablespoons olive oil. Stir very well. Note that the mixture will seem dry; this is okay as the mushrooms will release moisture in the oven. But if you used a different type of breadcrumb than the one linked above (anything with a finer texture and/or wheat-based absorbs more moisture), you can add a bit more olive oil to the mix.
Stuff the mushrooms with about 2 teaspoons of filling. Try to mound the filling up slightly. Bake for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs are golden.

Notes

Cheese tip - Vegan cheese doesn't always melt well (it needs moisture). We thought it worked fine here thanks to the moisture released by the mushrooms. But if you're concerned about the cheese drying out, I recently discovered a trick (see it here in my Vegan Potato Skins recipe):
Keep in mind that this changes the moisture content of the filling, so you may also want to increase the amount of breadcrumbs.
Substitutions
Storage - Stuffed mushrooms are best served fresh, soon after baking. But if you do have some leftover they'll keep for several days in the refrigerator. They reheat best in a microwave or toaster oven. Freezing not recommended.
Place the cheese in a bowl with a tiny splash of water. Microwave in 20 second intervals, stirring in between, until melted.
Place the cheese in a bowl with a tiny splash of water. Microwave in 20 second intervals, stirring in between, until melted.
Breadcrumbs - feel free to make your own from a couple of pieces of toasted bread. Season with a dash of garlic powder and oregano.
Cheese - interested in homemade options to replace the store-bought vegan cheese? Try my Vegan Mozz, Almond Ricotta, Tofu Ricotta, Nut Parmesan, or Vegan Feta. The creamier cheeses will add more moisture to the filling so you may want to reduce the amount slightly and increase the amount of breadcrumbs.