5.0 from 144 votes
Easy Vegan Stuffed Mushrooms
These 8-ingredient vegan stuffed mushrooms are so easy to pull together and adapt in dozens of ways, then bake or air fry to perfection as a simple dairy-free, meat-free, optionally gluten-free appetizer or side for dinner parties, holidays, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2 -4 servings
Calories: 357 kcal
Course:
Lunch , Dinner
Cuisine:
Spanish
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.
Cup of Yum
Notes
- Don’t wash the mushrooms: They absorb water and become soggy when baked. Instead, use a lightly damp paper towel to clean them.
- Use a preheated pan: This will allow the underside of the mushrooms to sear and brown rather than become too soggy.
- Don’t overcrowd the pan: Otherwise, they won’t dry enough while baking and can become soggy.
- Experiment with the filling: There are plenty of ways to customize this stuffed mushrooms vegan recipe, so have fun experimenting.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Sodium
156mg
(7%)
Potassium
595mg
(17%)
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.