Overbaking: Too long in the oven and the caps shrivel. Pull them when the tops are golden and the caps are just tender.
Dry filling: If the mixture looks crumbly, add a drizzle of olive oil or a splash of water to bring it together.
Gritty mushrooms: Don’t soak mushrooms; simply wipe clean to avoid waterlogging and preserve texture.
Recipe Variations
Herb-forward: Swap parsley for basil and thyme; add a pinch of oregano for a Mediterranean spin.
Spinach and artichoke: Stir in 1 cup chopped spinach (wilted in the pan) and 1/3 cup diced artichoke hearts for a creamy-style filling.
Smoky chipotle: Add 1 teaspoon adobo sauce and smoked paprika; finish with lime zest and cilantro.
Gluten-free: Use gluten-free panko and tamari instead of miso or soy sauce if needed.
High-protein: Mix in 1/2 cup finely crumbled firm tofu or
Nut-free: Replace walnuts with toasted sunflower seeds or extra breadcrumbs and a splash of olive oil.
Juicy & Crispy Vegan Stuffed Mushrooms
hese vegan stuffed mushrooms are crispy on top, juicy in the center, and loaded with savory flavor. A perfect appetizer or side dish for any occasion.
Yield: 20 mushrooms
For the Mushroom
- 18 –24 medium white button or cremini mushrooms stems reserved
- 1 tbsp olive oil for prepping caps
- Salt and black pepper to taste
For the Filling
- 1 –2 tbsp olive oil for sautéing
- 1 small yellow onion finely chopped
- 3 –4 cloves garlic minced
- Reserved mushroom stems finely chopped
- ½ cup walnuts finely chopped or pulsed
- ¼ cup sun-dried tomatoes in oil finely chopped
- ¾ cup breadcrumbs panko preferred; gluten-free if needed
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste or 1–2 tsp soy sauce/tamari
- ¼ cup fresh parsley chopped
- Zest of 1 lemon + 2 tsp lemon juice
- Optional: red pepper flakes for heat
- Optional: extra panko or dairy-free parmesan for topping
- Olive oil for drizzling
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Preheat oven to 400°F (200°C).
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Clean mushrooms with a damp paper towel and remove stems. Chop stems finely and set aside.
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Toss mushroom caps with 1 tbsp olive oil, salt, and pepper. Arrange cavity-side up on a baking sheet.
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Heat 1–2 tbsp olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened.
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Add chopped stems and cook 4–5 minutes, until moisture evaporates. Add garlic and cook 30–45 seconds.
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Stir in walnuts; toast for 1–2 minutes. Add sun-dried tomatoes, nutritional yeast, and miso. Mix well.
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Remove pan from heat. Stir in breadcrumbs, parsley, lemon zest, and lemon juice. Taste and adjust seasoning.
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If the filling is too dry, add a drizzle of oil or splash of water.
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Fill each mushroom with a mound of filling. Top with optional panko or vegan parmesan and drizzle with oil.
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Bake 14–18 minutes until golden and tender. Broil 1–2 minutes for extra color if desired.
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Rest 3 minutes. Garnish with parsley and lemon zest. Serve warm.
- Make ahead: Stuff mushrooms and refrigerate up to 24 hours before baking.
- Leftovers: Store in fridge 3–4 days. Reheat at 350°F for 8–10 minutes.
- Air-fryer option: 375°F for 8–12 minutes.
- Freezer-friendly: Bake, cool, then freeze. Reheat at 375°F for 12–15 minutes.
These vegan stuffed mushrooms deliver big flavor with simple, practical steps. They’re versatile, easy to adapt, and reliably satisfying. Keep the basic method, adjust the seasoning to your taste, and you’ll have a go-to bite that works for everything from casual dinners to holiday spreads.
Warm tray, cold drinks, happy guests—done.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s) why not join our closed Facebook Group, The Peas and Carrots Society? This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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FAQ
Can I make these ahead of time?
Yes.
Prepare the filling and stuff the mushrooms up to 24 hours in advance. Cover and refrigerate. Bake directly from the fridge, adding 2–3 extra minutes.