Name: Vegan Stuffed Mushrooms – Appetizer Recipes Everyone Will Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 16 cremini mushrooms (stems removed and reserved); 2 tablespoons olive oil; 1/4 cup finely chopped onion; 2 garlic cloves, minced; 1/3 cup breadcrumbs (use gluten-free if needed); 1/4 cup finely chopped walnuts; 2 tablespoons chopped fresh parsley; Salt and pepper to taste; Optional: 1 tablespoon nutritional yeast for a cheesy flavor

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If you’re hunting for appetizer recipes that hit that perfect balance of savory and satisfying, you’re in for a treat. These vegan stuffed mushrooms are little bites of joy—tender mushrooms filled with a savory plant-based stuffing that’s bursting with flavor. We make this dish when we want to impress, or when we just need a solid, reliable recipe that always delivers. I remember the first time I made these—I had leftover herbs, some walnuts hanging around, and mushrooms that were on their last good day. It was a weeknight dinner that turned into a favorite. They’ve since earned their place on our holiday table, our potluck rotation, and our solo movie nights. Whether you’re new to plant based recipes or you’re a seasoned pro in the kitchen, these stuffed mushrooms are easy, no-fuss, and totally satisfying. They belong in every folder labeled “recipes vegan” or “the kitchen recipes” and they’re proof that plant based food doesn’t have to be complicated to be delicious.

1) Key Takeaways
2) Easy Vegan Stuffed Mushrooms Recipe
3) Ingredients for Vegan Stuffed Mushrooms
4) How to Make Vegan Stuffed Mushrooms
5) Tips for Making Vegan Stuffed Mushrooms
6) Making Vegan Stuffed Mushrooms Ahead of Time
7) Storing Leftover Vegan Stuffed Mushrooms
8) Try these Appetizer recipes next!
9) Vegan Stuffed Mushrooms
10) Nutrition

1) Key Takeaways

This recipe is perfect for plant-based entertaining.
Stuffed mushrooms work well as a warm or room-temp appetizer.
Customizable filling makes it flexible with pantry ingredients.
Prep ahead for an easier party or dinner experience.

2) Easy Vegan Stuffed Mushrooms Recipe

When I think of appetizer recipes that really shine without much stress, this one tops the list. These vegan stuffed mushrooms are the kind of finger food that disappear before the tray even hits the table. They’re tender on the outside and packed with a warm, nutty, herby filling that honestly tastes like you put way more effort into it than you actually did.

I first tried something like this at a friend’s casual dinner party. She’d filled mushrooms with odds and ends from her fridge, and somehow it just worked. It inspired me to create a version that fits right into our plant based recipes collection without any weird ingredients.

This version leans on pantry staples and fresh herbs. It’s perfect for anyone who’s into stuffed mushrooms recipes or just wants to shake up their usual party food routine. Plus, if you’re looking for recipes vegan enough for the whole family but flavorful enough for your foodie cousin, here you go. It fits the kitchen recipes theme nicely, doesn’t it?

3) Ingredients for Vegan Stuffed Mushrooms

Cremini Mushrooms These little guys are just the right size for finger food, and they hold up well while baking. Their deep, earthy flavor adds to the richness of the filling.

Olive Oil A drizzle in the skillet gets the onions, garlic, and mushroom stems going. It brings out those natural, comforting aromas we all know and love.

Onion I use a finely chopped yellow onion. Cooked until soft, it adds depth to the filling and balances the sharper garlic notes.

Garlic Two cloves, minced and sautéed. Garlic gives the recipe warmth and makes the filling feel full without being heavy.

Breadcrumbs These help everything hold together and add a satisfying bit of chew. You can go gluten-free here if needed.

Walnuts Chopped fine, they give the filling a nice texture and nutty taste that plays well with the mushrooms.

Fresh Parsley A few tablespoons add brightness that lifts the rich base of the stuffing.

Salt and Pepper The basics, but they matter. Don’t skip them—taste the filling and adjust before stuffing.

Nutritional Yeast (Optional) If you like a hint of cheesiness without the cheese, this is your best friend.

4) How to Make Vegan Stuffed Mushrooms

Step 1. Preheat the oven to 375°F. That gives you time to prep the filling while the oven gets nice and hot.

Step 2. Clean the mushrooms with a damp cloth. Twist the stems off and set the caps aside. Chop the stems as small as you can.

Step 3. Heat the olive oil in a skillet over medium. Add the chopped mushroom stems, onion, and garlic. Cook for five to seven minutes until soft.

Step 4. Stir in the breadcrumbs, walnuts, parsley, salt, pepper, and nutritional yeast. Mix well. Cook another minute or two to bring it all together.

Step 5. Scoop the filling into each mushroom cap. Press it in gently so it holds its shape but don’t pack it too tight.

Step 6. Arrange them on a parchment-lined baking sheet. Pop them into the oven for about 20 minutes, or until the tops look golden and the mushrooms are soft.

Step 7. Serve warm, or at room temperature if your guests are late, like mine usually are. A little sprinkle of fresh parsley looks nice too.

5) Tips for Making Vegan Stuffed Mushrooms

Pick mushrooms that are about the same size. That way, everything bakes evenly and looks more put together on the tray.

If the filling seems dry, add a splash more olive oil or a touch of water. You want it moist enough to hold together, but not soggy.

Want to get fancy? A little lemon zest or chopped sun-dried tomato mixed into the filling gives an unexpected lift without changing the whole recipe.

6) Making Vegan Stuffed Mushrooms Ahead of Time

This dish is a lifesaver if you’re trying to get ahead before guests arrive. You can prep the filling and stuff the mushrooms a day in advance. Just cover them and stash them in the fridge until you’re ready to bake.

If you’re taking them to a party, bake them first and pack them in a container lined with paper towel. They travel well and reheat in a warm oven in just a few minutes.

That way, you don’t have to stress in the kitchen while everyone else is sipping something bubbly in the next room.

7) Storing Leftover Vegan Stuffed Mushrooms

Leftovers? Lucky you. Store any extras in an airtight container in the fridge. They’ll last three to four days, and you can warm them in the oven or even the toaster oven to bring them back to life.

If you’re making a double batch (honestly, why wouldn’t you?), set a few aside before baking, freeze them raw, then bake them straight from frozen when needed.

It’s like having your own secret stash of party food ready to go whenever someone drops by—or when you’re just craving a little bite of something good.

8) Try these Appetizer recipes next!

9) Vegan Stuffed Mushrooms