Easy Vegan Stuffed Mushrooms are the perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, sautéd onion, garlic, panko, and seasonings, then they are topped with more panko that bakes to a crispy golden topping. These savory, bite-sized, snacks are pop-ably delicious!
Looking for a great vegan appetizer idea? These easy vegan stuffed mushrooms are the perfect solution. The mushrooms and filling can be prepped ahead of time, so all you have to do is add the panko on top and bake them when you are ready to serve them.
Most stuffed mushroom recipes are full of cheese or meat, but we skip that in this recipe by using vegan cream cheese (homemade or store-bought), and instead of meat we use the leftover mushroom stems and seasonings for a hearty savory filling. Dairy-free, with a gluten-free option, this is a great appetizer that everyone can enjoy.
I love that these mushrooms also make a great side dish. Serve them alongside my vegan steak recipe, vegan chicken recipe, truffle mac & cheese, garlic mashed potatoes, or with salad as a lighter meal. This recipe makes 20 stuffed mushrooms but feel free to halve the recipe or double it depending on how many you want to enjoy.
Ingredients:
Mushrooms: you can use cremini or button mushrooms. I like to use the slightly larger sized mushrooms so there is lots of room for stuffing them. To prep, you simply wipe the mushrooms clean, and snap off the stems to create a space for the stuffing. Don't discard the mushroom stems, we use those in the filling.
Vegan Cream Cheese: I use my recipe for vegan cream cheese in the stuffed mushrooms which tastes wonderful and holds up well. I've also tried store-bought vegan cream cheeses and while they are also tasty, some of them melt away quite a bit. So if you use store-bought vegan cream cheese just be aware of that. You could alternatively use a store-bought vegan mozzarella which might hold up a little better.
Panko Breadcrumbs: I use panko in the filling to help bulk it up, and on top for a crispy coating. I like panko because it is extra crispy, but you could use regular bread crumbs in a pinch.
Seasonings: onions, garlic, thyme, salt and pepper. Simple ingredients that enhance the mushroom flavor and make the filling super savory.
How to Make Easy Vegan Stuffed Mushrooms:
Wipe the mushrooms clean with a damp towel, then snap the stem off of each mushroom. Chop up the stems and set them aside. Arrange the mushroom caps, cavity side up on the prepared baking sheet and set aside.
Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onions, and garlic. Sauté for 5 - 10 minutes until the veggies soften and begin to brown.
In a medium bowl, mix together the cooked mushroom stem and onion mixture, along with the vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.
Divide the mixture evenly among the mushroom caps and place the mushrooms filling side up on the prepared baking sheet. Put the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling, and then return them to the pan. Lightly spray the tops with spray oil. Then bake for 15 - 20 minutes until the mushrooms are cooked through.
Garnish with parsley and serve hot as an appetizer or side dish.
These Easy Vegan Stuffed Mushrooms...
- are super savory and scrumptious
- the perfect appetizer
- can be prepped mostly ahead of time, then just bake and serve!
More vegan mushroom recipes you might like:
Vegan Mushroom & Walnut Pâté
Easy Vegan Mushroom Stroganoff
Quick & Easy Mushroom Bacon
Easy Vegan Mushroom Lettuce Wraps
Vegan Creamy of Mushroom Soup
Easy Vegan Mushroom Gravy
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Stuffed Mushrooms
Servings: - 6 (makes 20 stuffed mushrooms)
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Ingredients
- 20 button or cremini mushrooms, (see step 1 for prep) (24oz/ 680g)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced or pressed
- ½ cup vegan cream cheese, (see notes)
- ½ cup panko breadcrumbs, divided (gluten-free if preferred)
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet.
- Wipe the mushrooms clean with a damp towel, then snap the stem off of each mushroom. Chop up the stems and set them aside. Arrange the mushroom caps, cavity side up on the prepared baking sheet and set aside.
- Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onions, and garlic. Sauté for 5 - 10 minutes until the veggies soften and begin to brown.
- In a medium bowl, mix together the cooked mushroom stem and onion mixture, along with the vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.
- Divide the mixture evenly among the mushroom caps and place the mushrooms filling side up on the prepared baking sheet. Put the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling, and then return them to the pan. Lightly spray the tops with spray oil. Then bake for 15 - 20 minutes until the mushrooms are cooked through.
- Garnish with parsley and serve hot as an appetizer or side dish.
Notes
Nutrition
More vegan appetizers you might enjoy...
Roxy says
Made these for my vegan friends and they tasted great! I made the “vegan cream cheese” but didn’t have the miso so I used lite soy sauce. Tasted wonderful even to a non vegan person! Thank you
Jess @ IDTLC Support says
That's terrific!
Molly says
These look perfect for the holidays! I am totally making these!
Sam Turnbull says
Amazing!! Enjoy!!