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Easy Vegan Stuffed Mushrooms
5 from 54 votes

Easy Vegan Stuffed Mushrooms

This vegan stuffed mushrooms recipe features button or cremini mushrooms filled with a mixture of vegan cheese, Italian breadcrumbs, garlic, and parsley, all enhanced by olive oil and seasoning. The filling, though dry before baking, becomes moist as the mushrooms release moisture in the oven, creating a tender, flavorful bite. These mushrooms are a practical appetizer or side dish, especially suited for those seeking a plant-based option with familiar textures and a savory blend.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. 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.
  3. Rub the mushroom caps with about 1 ½ tablespoons of the olive oil, place on the baking sheet, and lightly sprinkle with salt.
  4. 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.
  5. 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

  • Handle vegan cheese to improve melting by chopping shredded pieces smaller before mixing.
  • Leftover stuffed mushrooms should be refrigerated and reheated in a microwave or toaster oven for best texture.
  • Freezing is not advised due to moisture loss and texture changes.
  • Homemade breadcrumbs can replace store-bought ones, and seasoning them with garlic powder and oregano enhances flavor.
  • Alternative vegan cheese options like almond ricotta or tofu ricotta may require adjustment in breadcrumb amounts due to moisture content.

Nutrition Information

Calories 48kcal (2%) Carbohydrates 4g (1%) Fat 3g (5%) Cholesterol 0mg (0%) Sodium 115mg (5%)

Nutrition Facts

Serving: 15 mushrooms

Amount Per Serving

Calories 48

% Daily Value*

Calories 48kcal 2%
Carbohydrates 4g 1%
Fat 3g 5%
Cholesterol 0mg 0%
Sodium 115mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.