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Easy Vegan Stuffed Mushrooms Recipe

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3.9 from 4 reviews

This Easy Vegan Stuffed Mushrooms recipe features tender white or cremini button mushrooms filled with a savory mix of vegan cheese, gluten-free Italian breadcrumbs, garlic, and fresh parsley, all baked to golden perfection. A quick, flavorful appetizer or snack that is entirely plant-based and gluten-free, perfect for sharing at gatherings or enjoying a healthy treat.

Ingredients

Mushrooms

  • 15 medium/large button mushrooms, white or cremini (baby bella)

Stuffing

  • 3 tablespoons olive oil, divided
  • ½ cup shredded vegan cheese (Chao Original recommended)
  • ⅓ cup gluten-free Italian breadcrumbs (Ian’s brand or other gluten-free alternative)
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped flat leaf parsley
  • ¼ teaspoon fine sea salt (plus extra pinch for sprinkling on mushroom caps)
  • Black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare Mushrooms: Gently wipe the mushrooms with a damp towel to clean them. Carefully remove the stems by running the handle end of a spoon around the inside edge of the caps to loosen them, then pry the stems out.
  3. Oil Mushroom Caps: Using about 1 ½ tablespoons of olive oil, rub it over the mushroom caps evenly. Place the caps on the prepared baking sheet and lightly sprinkle with a pinch of salt to enhance flavor.
  4. Mix Stuffing Ingredients: If your vegan cheese shreds are long, chop them into smaller pieces for easier mixing. In a bowl, combine the shredded vegan cheese, gluten-free Italian breadcrumbs, minced garlic, chopped parsley, ¼ teaspoon salt, black pepper, and the remaining 1 ½ tablespoons of olive oil. Stir thoroughly to blend the mixture; it may seem dry, but the mushrooms will release moisture during baking. If using finer or wheat-based breadcrumbs, add a bit more olive oil to prevent dryness.
  5. Stuff Mushrooms: Spoon about 2 teaspoons of the filling into each mushroom cap, mounding it slightly for a generous topping.
  6. Bake: Place the baking sheet in the oven and bake the stuffed mushrooms for 20 to 22 minutes or until the mushrooms are sizzling hot and the breadcrumbs turn golden brown, indicating the filling is crisp and cooked through.

Notes

  • For best melting results with vegan cheese, chop long shreds into smaller pieces before mixing.
  • If using breadcrumbs with a fine texture or wheat-based, add a little extra olive oil to the mixture to avoid dryness.
  • Mushroom stems can be saved and chopped for use in soups, sauces, or other recipes.
  • You can substitute fresh herbs like thyme or basil for parsley to vary the flavor.
  • This recipe is naturally gluten-free when using gluten-free breadcrumbs.

Find it online: https://marthatasty.com/easy-vegan-stuffed-mushrooms-recipe/