Vegan Stuffed Mushrooms Cooking

Vegan stuffed mushrooms make a perfect appetizer or light meal that comes together quickly using simple ingredients. This recipe brings a satisfying texture and flavor combination that’s sure to please both vegans and non-vegans alike.

I first made these on a whim for a small gathering and they quickly disappeared. They are now a staple when I want something impressive but effortless.

Ingredients

• Fifteen medium to large button or cremini mushrooms: provide a meaty base that soaks up flavors beautifully
• Three tablespoons olive oil divided: use a good quality extra virgin for the best taste and texture
• Half a cup shredded vegan cheese: choose a brand like Chao Original which melts nicely but feel free to experiment with your favorite
• One third cup gluten-free Italian breadcrumbs: add crunch and seasoning pick fresh, crisp crumbs or make your own from toasted gluten-free bread
• Two garlic cloves minced: for aromatic sharpness make sure to press or finely chop for even distribution
• Two tablespoons finely chopped flat leaf parsley: bring fresh herbaceous brightness
• Quarter teaspoon fine sea salt plus a pinch extra for seasoning the mushroom caps: balance and enhance the other flavors
• Freshly cracked black pepper to taste: for just a hint of heat

Instructions

Preheat Oven:

Heat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This makes cleanup easier and prevents sticking.

Prepare Mushrooms:

Clean your mushrooms lightly with a damp towel to avoid sogginess. Carefully remove the stems by gently twisting or using the handle of a spoon to loosen them. This creates a cavity for the filling.

Oil and Season Caps:

Rub the mushroom caps with about one and a half tablespoons of olive oil then place them on the baking sheet facing upwards. Sprinkle lightly with salt to draw out moisture and deepen flavor during baking.

Prep Cheese and Breadcrumb Mixture:

If your shredded cheese has very long strands chop it up a bit with a knife for easier mixing. Combine cheese, breadcrumbs, garlic, parsley, salt, pepper, and the remaining olive oil in a bowl. Stir thoroughly. The mixture may seem dry but the mushroom juices will moisten it in the oven. If your breadcrumbs are very fine or more absorbent you can add a little extra oil here.

Stuff the Mushrooms:

Use about two teaspoons of filling per mushroom. Mound the topping slightly for a nice golden crust when baked.

Bake Until Golden:

Cook in the oven for twenty to twenty two minutes. Look for bubbling hot mushrooms with golden brown, crispy breadcrumb topping as your cue.

My favorite part is the way the mushrooms soften while the topping crisps up into something almost cheesy and crunchy. It reminds me of potluck dinners when everyone brings something homemade and these always vanish first.

Storage Tips

Store leftovers in an airtight container in the fridge. They keep well for up to three days but are best enjoyed warmed gently in the oven or a toaster oven to revive the crisp topping.

Ingredient Swaps

You can swap vegan cheese varieties depending on what melts well for you such as Daiya or Follow Your Heart. Breadcrumbs can be made from gluten-free bread toasted and pulsed in a food processor if preferred.

Serving Ideas

Serve these stuffed mushrooms on a platter garnished with extra parsley alongside a crisp green salad for a light meal or part of a spread for a party.

This recipe is perfect for quick gatherings and will impress guests with minimal effort.

Frequently Asked Recipe Questions

→ What type of mushrooms works best for stuffing?

Medium to large button mushrooms or cremini (baby bella) are ideal due to their sturdy caps and size, which hold the filling well during baking.

→ How do I prevent the filling from drying out?

Combining olive oil with shredded vegan cheese and moist breadcrumbs keeps the filling tender while baking, resulting in a flavorful and moist texture.

→ Can I substitute the vegan cheese with other varieties?

Yes, any melting vegan cheese works; just shred it into smaller pieces for even melting and blending with the other ingredients.

→ Is there a tip for easily removing mushroom stems?

Using the handle end of a spoon to gently loosen the stem from inside the cap helps remove it cleanly without damaging the mushroom.

→ How long should the mushrooms be baked?

Bake at 400°F for 20 to 22 minutes until the mushrooms are hot, and the breadcrumb topping turns golden and crisp.

→ Can gluten-free breadcrumbs be replaced?

Yes, you may use homemade or other store-bought breadcrumbs, but adjust the olive oil quantity as finer textures absorb more moisture.