These vegan stuffed mushrooms are the perfect classic appetizer. Easy to make, so flavorful and even gluten-free!
This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.
This post was originally published on June 25, 2015.
These stuffed mushrooms are the perfect thing to wow your guests, or just shove into your mouth all alone. I may have eaten 5 just standing in the kitchen the first time I made them and I'm not even embarrassed about it. I love how versatile they are with the filling, use my ideas or alter to make them your own!
Another reason these are the greatest is because you can prep them in advance. We've all been there hosting and trying to get all the food done at once, problem solved!
These stuffed mushrooms are simple and use easy to find ingredients. There are many ways you can stuff them but this main recipe was a family fave!
- Veggie sausage
- Vegan Parmesan
- Fresh parsley
Types of mushrooms to use
This recipe is written to use the typical button sized crimini mushrooms but I also include ideas on using a larger portobello mushroom (see the end of the post). This makes it super easy to serve as an appetizer or a main meal!
But there are loads of mushrooms types out there, all different shapes and size, here are some tips for picking the perfect mushroom for you:
- The smaller the mushroom, the more of an appetizer this will be.
- Use a mushroom with a rounded base.
- Look for a sturdy mushroom, you don't want the filling to falling out!
How to Make Vegan Stuffed Mushrooms
Here are the simple steps you need to follow:
- Take them stems out of the mushrooms, chop and sauté them with the other ingredients.
- Fill the mushroom caps with the stuffing.
Generally speaking, you can really stuff them with anything you love! I love the simple but flavorful stuffing I used here, but using things like grains, greens and sauces also work great. You can even drizzle sauce over the top!
Try including any of the following to mix up the flavors:
- Sun dried tomatoes
- Roasted peppers
- Creamy dill sauce
- Maple miso balsamic sauce
Make a complete appetizer spread with these stuffed mushrooms and any of these tasty plant-based recipes!
- Vegan Pigs in a Blanket
- Stuffed Jalapeños
- Healthy Buffalo Cauliflower Wings
- Vegan Sausage Balls
- Spinach Artichoke Dip
- Vegan Queso Dip
- Pineapple Salsa
- Vegan Charcuterie Board
- Homemade Vegan Sushi
- Vegan Pinwheels
- Baked Buffalo Dip
- Roasted Carrot Hummus
- Bruschetta on Polenta Rounds
Tips and tricks
- Make this an entree by using portobello mushrooms instead! If you like, pre-bake the portobellos cup-side down for 10 minutes, then flip, fill, and bake for 10-15 more minutes until browned.
- Either oil or broth can be used to sauté the mushrooms, onions, and garlic.
- You can use store bought or homemade veggie sausage.
- For gluten-free, make sure that the breadcrumbs and veggie sausage are both gluten-free.
- Make the filling mixture ahead of time, and prepare and stuff the mushrooms. Keep them in the fridge for 1-2 days then simply bake when you're ready to serve!
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat them by popping in a 350°F oven for 10 minutes.
Make sure to not soak the mushrooms too much when washing them. You also want to bake them at a high enough temperature such as 400°F.
It depends on what flavor you want to make! At the very least I suggest mushrooms, onions, garlic, breadcrumbs, and cheese. Sausage, herbs, greens, and grains can also be included.
Uncooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 1-2 days.
Mushrooms can become rubbery if too much moisture is in them. This can happen when you wash them. Make sure they are thoroughly dry before stuffing and baking.
Yes! Mushrooms should always be washed. Just try to use minimal water and dry them well so they do not soak up too much moisture.
More Vegan Recipes with Mushrooms
In addition to tasting great and being nutritious, mushrooms are so incredibly versatile! Here are some more plant-based ways to enjoy them:
- Mushroom Bourguignon
- Creamy Mushroom Risotto
- Mushroom Stroganoff
- Shredded Mushroom Carnitas
- Easy Mushroom Bacon
- Mushroom Lettuce Wraps
- Grilled Mushroom Burgers
Vegan Gluten-Free Stuffed Mushrooms Recipe
- 24 crimini or white mushrooms
- ¼ cup yellow or sweet onion , chopped
- ¼ teaspoon sea salt
- 2 cloves garlic , chopped
- Your favorite oil for sautéing veggies , or veggie broth if not using oil
- ¼ cup breadcrumbs , gluten-free if needed
- ¼ cup crumbled veggie sausage , homemade or store bought (gluten-free if needed, see note)
- ¼ cup vegan Parmesan , plus more to top
- 2 tablespoons fresh parsley , chopped (plus more for garnish)
- Preheat oven to 400°F / 205°C
- Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
- Add the garlic and cook about 1 more minute.
- Add the breadcrumbs and saute until toasted, about 2-3 minutes.
- Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
- Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
- Bake for 15-20 minutes until golden on top.
- Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.
- You can stuff these with other fillings, see post for options.
- If you use uncooked sausage, you will need to cook it. You can saute it with the other filling ingredients. Add it before you add the breadcrumbs.
- The nutrition facts will vary depending on the sausage you use.
- This makes 24 mushrooms, serving size is 4 mushrooms.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
For another version of stuffed mushrooms, you can use a larger portobello mushroom to make it more of a main meal. Here is an idea of what you can do:
- 4 portobello mushrooms, stem and scales (optional) removed
- 4 cups greens mix, I used Kale Italia greens blend by Earthbound Farm
- 3 cups cooked grains, farro, quinoa or even rice work
- 2 cups chopped onion, any kind
- Drizzle of your favorite oil to saute, or use broth if oil free
- ¼ - ½ teaspoon sea salt, depending on any other sauces used
You can use these sauces to add some oomph of flavor over the top!
To make this option:
- Saute chopped onion with salt until it begins to soften. Add greens and sauté until it begins to wilt. Add cooked grains and continue to sauté a few more minutes. Remove from heat.
- Place portobello mushrooms on a parchment lined cookie sheet. Top each with saute mix. Then top with 2 spoonfuls of pesto if using.
- Bake at 350°F (180°C) for 15-20 minutes, until mushrooms are soft.
- Top with any other sauces and enjoy!
Gone in 5 minutes! Delicious!
So happy y'all loved them!!
Did a test run of these to see if I wanted to make them for Thanksgiving, um, yup! And I might even make them again even before then, too good!
The recioe calls for 2 cups of sliced spring onion (looks like scallions in the photo), then indicates that it's about three onions. I know I wouldn't get two cups by slicing just three scallions - - is one of those numbers incorrect ???
Hi Carollynn! They are spring onoins, not scallions. They both look similar in photos since a spring onion almost looks like a very large green onion.
What a delicious and healthy meal...I've not had farro in ages so I can't wait to give this a go!
Thalia @ butter and brioche
Totally stuffing some mushrooms tonight after seeing this inspirational post. Though I don't have farro on hand now - I can definitely see this working with quinoa or millet!
Yes! This would definitely work with those, even with rice. Hope you love it! Thanks for being here!
Bianca @ ElephantasticVegan
Yeay! It's so exciting to finally see the finished product using both sauces. It looks divine and like a real composition - not only a meal!
Thank you so much Bianca!! It truly is a fancy looking meal but in reality it's so simple to make!
The Vegan 8
Such a pretty dish! As you know we don't do mushrooms here, but I do love farro but it's been a really long time since I've made it since I just make gluten-free pastas now, but farro is really yummy! It has a similar texture to rice, which I love. I'm thinking of just combining the 2 sauces and making a soup out of it, lol!!
Thank you Brandi! You can totally do this without the mushrooms. Making the Farro alone with the sauces would still be delicious! But a soup always works too! Lol!
Wow!!! What a beautiful dish! I've never had farro before and I'm so intrigued. We love portobello mushrooms so much - and the sauces for this sound amazing, I can almost taste them. What a creative combo!
Thank you so much Mandy! It's such an easy dish to make yet looks so fancy. Lol. You'd love Farro. It isn't gluten free but it is low in gluten and my hubby tolerates it well. We love it and it's really good for you. And we love portobellos too!! So yummy! But the sauces really do bring it over the top. Thanks so much again for your kind words.
Natalie @ Feasting on Fruit
I have been excitedly waiting to see how you use the Maple Miso Balsamic Glaze, and this recipe was worth the wait! I wish I had seen this a few days ago because I had a bunch of portobellos in the fridge which I made portobello burgers out of, but these look SO much tastier! They look so fancy, but you're right, not too complicated. Perfect for serving to guests, especially with the lovely plating and sauce drizzle <3
Thank you so so much Natalie! Bummer that you just had some portobellos to use. Just means you need to get more, lol! It's so good with both the sauces, really gives it that multilevel taste. And so easy to make it look fancy
My kind of meal. I fell in love with farro when I was in Tuscany. I love it with veggies and yummy sauces so this is a must-try =)
Isn't Farro awesome?! We actually plan on going to Tuscany next year. I bet it was amazing! The sauces really make this dish. Thanks so much Ashley!
As if you knew I am all about mushrooms these days 😉 and I love this recipe combination, it must taste divine. I will definitely make it, just as I use all shiitake mushrooms I got in my fridge 🙂
I love mushrooms too! Aren't they great?! Let me know when you give it a try!
This really looks delicious!!!! I would love to try it.
Thank you! Let's make it next week!
YUM!!! I love everything about this! Mushrooms...Pesto...Balsamic...Farro...Greens...LOVE!
Thank you Jenn! They all go so good together!
Linda @ Veganosity
This looks delicious Sophia! I love mushrooms and just so happen to have some in my fridge, along with some Earthbound spring mix, which would work as a substitute. I might have to make this for dinner tonight. 🙂
Thank you Linda! It's so simple but so good. If you try let me know what you think! The sauces aren't a necessity but they really bring the dish up a notch, especially the combo of the two!