Easy Vegan Stuffed Mushrooms

These mouthwatering Vegan Stuffed Mushrooms are full of savory, rustic, and earthy flavors! Perfect for parties or holiday gatherings, they’re sure to be a hit with both vegan and omnivores alike!

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These mouthwatering Vegan Stuffed Mushrooms are full of savory, rustic, and earthy flavors! Perfect for parties or holiday gatherings, they will surely be a hit with both vegan and omnivores!

If you’re looking for the perfect appetizer to please a crowd, look no further than these easy vegan stuffed mushrooms with walnuts and pinenuts.

Meaty mushroom caps are generously filled with a savory stuffing mixture and baked to perfection for an elegant yet simple appetizer your guests will surely devour!

If you love mushrooms, check out my Spinach Salad with Roasted Shiitake Mushrooms and Creamy Polenta with Roasted Mushrooms and Chickpeas next.

💚 Why You’ll Love This Stuffed Mushroom Recipe

Easy: These stuffed mushrooms are easy to prep in just 15 minutes.
Flavor-Packed: The mushroom filling has herby, nutty, cheesy, umami flavors in every bite.
Crowd-Pleaser: This vegan mushroom appetizer is perfect for serving at parties or holiday gatherings such as Easter or Christmas.

🛒 Ingredients

Here's a look at the simple ingredients you need to make these mushroom appetizers!

Mushrooms: Baby Bella mushroom caps are filled with the stuffing mixture, while a combination of Baby Bella stems and shiitake mushrooms are chopped and added to the filling.
Nuts: Combining toasted, chopped walnuts and pine nuts adds perfect crunch to the filling.
Aromatics: Shallots, garlic, and celery add depth of flavor to the mushroom stuffing.
Fresh Herbs: Rosemary, thyme, sage, and parsley add herby, earthy flavors to the filling.
Olive Oil: You’ll need an olive oil spray to brown the stuffed mushrooms' tops and extra virgin olive oil for sautéing.
Nutritional Yeast: Adds a cheesy flavor to the filling mixture.
Savory flavor: Mellow white miso and low-sodium shoyu combine to add an umami flavor to the mushroom filling.
Fresh Lemon Juice & Zest: Freshly squeezed lemon juice and zest enhance the other flavors in the filling.
Breadcrumbs: For this recipe, you should use plain, unseasoned breadcrumbs. If you prefer, you can swap for panko.

See the recipe card below for the full ingredient list, exact ingredient amounts, nutritional information, and detailed instructions.

🌿 Variations and Substitutions

Herbs: Feel free to swap the fresh herbs for dried herbs in these stuffed vegan mushrooms instead. You’ll need to use ½ teaspoons of dried herbs per tablespoon of fresh herbs. Depending on what you've got on hand, you can also use a combination of fresh and dried herbs.
Shiitake Mushrooms: I love the flavor of shiitake mushrooms, but if you do not have them or cannot get them, you can omit them from the recipe or replace them with regular mushrooms.
Nutritional Yeast: Feel free to replace some or all of the nutritional yeast with vegan parmesan cheese.
Gluten-Free: For vegan gluten-free stuffed mushrooms, use your favorite gluten-free breadcrumbs and swap the shoyu for low-sodium tamari.
Spicy: To add a bit of heat to the filling, add a pinch or so of red pepper flakes.

✅ How to Make Stuffed Mushrooms

Here is a look at how to make this vegan stuffed mushroom recipe!

Step 1: Preheat your oven to 375° F and line a baking sheet with parchment paper.

Mushroom caps on a tray and one on a cutting board with a spoon to the side and the stems chopped.

Step 2: Clean and prep the Baby Bella mushroom caps and chop the Baby Bella stems.

Step 3: Chop and prep the shiitakes, shallots, celery, garlic, and herbs.

Step 4: Toast the nuts in a small pan on low heat and allow to cool before chopping.

Shallots, celery and garlic in saute pan.

Step 5: Heat olive oil in a medium pan. Add the shallots, celery, and garlic, and cook until the shallots are translucent.

Cooked shallots and garlic in a pan with the herbs added.

Step 6: Add the salt and pepper as well as the dried herbs.

Mushrooms and nutritional yeast added to the skillet.

Step 7: Stir in the chopped mushrooms and nutritional yeast.

Miso and water combined in a small bowl with a spoon.

Step 8: Combine miso with hot water in a small bowl.

Step 9: Add the mixture to the pan of cooked vegetables and herbs.

Chopped nuts added to the skillet of vegetables.

Step 10: Stir in the shoyu and chopped nuts.

Step 11: Add the fresh herbs, if using, as well as the lemon juice, lemon zest, and breadcrumbs. Stir until well combined.

Step 12: Fill each mushroom cap with the stuffing.

Mushroom caps on a tray with a bowl of filling to the side.

Step 10: Spray the tops with olive oil and bake the stuffed mushroom caps until golden brown. Top with fresh parsley and serve immediately.

Cooked vegan stuffed mushrooms on a baking sheet.

🍽️ Serving Suggestions

These easy stuffed mushrooms make the perfect addition to a vegan party appetizer display along with this Bang Bang Cauliflower, these Vegetarian Wontons, and these Sweet Pea Crostini.

You can also serve them alongside a soup or salad for dinner, such as this Potato Leek Soup or this Frisée and Citrus Salad.

❄️ Storage Directions

Storing: Stuffed mushrooms are best enjoyed immediately, however, if you do have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended.
Reheating: Leftover mushrooms are best reheated in the oven or toaster oven.

🔪 Helpful Kitchen Gadgets & Tools

You’ll need a cutting board and knife to chop the ingredients. You can also use a mini-chopper for the nuts, but it’s unnecessary, as you can get by using a knife.

You’ll also need a small pan for toasting the nuts, a medium pan for sauteing the veggies, and a baking sheet for baking the mushrooms.

👩🏻‍🍳 Expert Tips

Preparing the Mushroom Caps: After cleaning and removing the stems from the mushrooms, use a spoon to scoop out the inside cavity of each mushroom cap. This creates more space for the stuffing.
Filling the Mushroom Caps: Use a small spoon, such as a teaspoon, to fill each mushroom cap with the filling to avoid spills and a messy appearance.
Make-Ahead: Although these vegan mushrooms are best enjoyed immediately after baking, you can prepare the mushroom caps and the filling up to a day in advance and store them separately in covered containers in the refrigerator. Stuff and bake before serving.

❓Recipe FAQs

What kind of mushrooms are best for stuffed mushrooms?

I prefer Baby Bella (aka cremini) mushrooms for their earthy flavor and meaty texture. However, white button mushrooms will also work but will have less flavor.

Should you wash mushrooms before making stuffed mushrooms?

It is best to use a damp paper towel or cloth to clean the dirt off of the mushrooms rather than washing them. Mushrooms naturally release moisture, so any excess liquid can cause them to become soggy when baking with the filling.

A platter of stuffed mushrooms on the table ready to serve.

🌎 Sustainability Suggestions

Did you know mushrooms are an incredibly sustainable food? Mushrooms can be grown year-round and require minimal space or sunlight. They only use a fraction of the water and land needed to grow other foods.

These versatile fungi are a great addition to almost any meal. They offer a rich umami flavor and are an eco-friendly alternative to traditional protein sources. By choosing mushrooms, you're nourishing your body and supporting a more sustainable and resilient food system for the planet.

Plus, the entire mushroom is edible! This recipe uses both the caps and stems for zero waste!

➕ More Delicious Party Appetizer Recipes

If you made this recipe, please leave a star 🌟 rating on the recipe card right below! You can also drop a review in the comment section. Your feedback is appreciated! And don’t forget to tag @themindfulfork so we can see your creations.