5 from 144 votes
Easy Vegan Stuffed Mushrooms
Easy Vegan Stuffed Mushrooms offer a savory blend of fresh mushrooms filled with a moist panko bread crumb mixture combined with lemon juice, olive oil, and parsley. The recipe uses both mushroom caps and chopped stems, gently cooked and baked to tender, flavorful results without sogginess. These mushrooms balance a soft interior texture from the filling with the roasted mushroom caps.
Prep Time
10 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
2
-4 servings
Calories:
357 kcal
Course:
Lunch, Dinner
Cuisine:
Spanish
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- ½ cup panko bread crumbs
- 3 ½ tablespoons soy milk or water
- 16 medium mushrooms white button or cremini, fresh
- 1 ½ tablespoons lemon juice
- ⅓ cup Italian parsley chopped
- salt
- black 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.
Cup of Yum
Notes
- Clean mushrooms with a damp paper towel rather than washing to prevent sogginess.
- Sear or preheat pans properly to help mushrooms brown rather than steam.
- Avoid overcrowding when baking to ensure even cooking without excess moisture.
- Try different herbs or additional ingredients to customize the stuffing mix.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Sodium
156mg
(7%)
Potassium
595mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
948IU
(19%)
Vitamin C
24mg
(27%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 -4 servings
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 156mg | 7% |
| Potassium | 595mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.