These vegan stuffed mushrooms look fancy and complicated but are super easy and fast! Filled with nutritious ingredients and ultra satisfying.
This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.
I love when a fancy looking meal is actually an easy throw together kind of dinner. Especially when it’s filled with healthy wholesome ingredients!
Vegan Stuffed Mushrooms
I love mushrooms of all kinds, I could eat them plain! But they are so so good as little vehicles for all things yummy. These stuffed mushrooms have it all: veggies, protein and a healthy does of whole grain carbs.
What kind of mushrooms do I use?
This recipe is written to use the larger portobello mushrooms. This makes it super easy to serve as an appetizer or a main meal. They are filled enough to satisfy you in either way!
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. They will also take less time to bake.
- Use a mushroom with a rounded base.
- Look for a sturdy mushroom, you don’t want the filling falling out!
Can I prep these stuffed mushrooms ahead of time?
Absolutely! In fact, you can have everything done and be ready to simply bake right before you want to eat them! Here is how I have these stuffed mushrooms prepped and ready”
- Make the farro stuffing
- Make the pesto
- Make the balsamic sauce
When ready, simple stuff and bake!
What is in stuffed mushrooms?
Generally speaking, you can really stuff them with anything you love! I wanted an all in one kind of recipe that had your daily dose of veggies and grains. Farro is a nutty chewy grain we love, and perfect for this because of how sturdy it can be.
The secret green power to this recipe some from the Kale Italia greens blend by Earthbound Farm. It is a blend of baby kale, baby arugula, mizuna and radicchio. An amazing mix of flavors all in one box!
I used this mix while making my Kale Arugula Radicchio Pesto. It turned out so tasty, I wanted to use it in another recipe. These stuffed mushrooms are the perfect pair. The pesto ads a fresh dose of flavor without a lot of added work!
I also drizzle my Maple Miso Balsamic Sauce on top, because it adds an incredible layer of flavor, but it’s totally optional!
Can I save and reheat these for leftovers?
For sure! Store in an airtight container in the fridge and then when ready to eat, place on a baking sheet and heat for about 10 minute, or until warmed to your liking.
How To Make Vegan Stuffed Mushrooms
A recipe that looks like you slaved in the kitchen all day but is done in under an hour! Here are the simple steps you need to follow:
- Prep the mushrooms and toppings.
- Make the stuffing.
- Fill the mushrooms and bake.
- Drizzle with sauce and devour!
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)
- 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 caps 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.
- 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.