Vegan Stuffed Mushrooms
These flavorful vegan stuffed mushrooms are a delicious appetizer or side dish. Stuffed with TVP sausage, bread crumbs, and vegan cheese, these mushrooms will make your mouth water. If you are looking for that perfect hot appetizer to serve at your next party, this is it! They are easy to make gluten-free too!
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🧾 Ingredients and substitutions
- Mushrooms – I like to use crimini or button mushrooms, but you can also use baby bella mushrooms. You want to use mushroom caps large enough to hold about 1 tablespoon of filling when the mushroom stem is removed.
- Vegan Butter – you can use any vegan butter or olive oil that you want. (You can also saute the mushrooms in 2 tablespoons of veggie broth to make it oil-free.)
- Salt – for flavor.
- Bragg’s Liquid Aminos – for flavor. You can swap this out with Tamari or soy sauce too.
- Italian Seasoning – for flavor.
- Red Pepper Flakes – for a little spice. You can also use a dash of cayenne for some heat. (optional)
- Fennel Seeds – to give it a sausage-like flavor. (optional)
- Water – to get the right moisture. You can use a low-sodium broth for more flavor.
- Bread Crumbs – you can use any type that you want. I also like to use seasoned stuffing instead for more flavor.
- TVP – This stands for textured vegetable protein. It is a dehydrated soy protein that gives your stuffed mushrooms a meaty taste and texture. See my post about TVP to learn more about it. (If you can’t find it, or want them to be soy-free, you can use more breadcrumbs instead.)
- Vegan Cheese – any cheese that melts well like vegan mozzarella or vegan parmesan cheese.
- Parsley – fresh chopped for the most flavor. You can also add rosemary or thyme if you’d like.
🥄 How to make vegan stuffed mushrooms
Prep the mushrooms
Step 1 – Preheat your oven to 375° F (190° C) Wash your mushrooms well by rubbing off the dirt and running them under some water. Don’t soak or submerge your mushrooms. Cut off the brown spot at the end of the stems and discard.
Step 2 – Use a spoon to scoop out the stem and gills out of the mushrooms and save what you scrape out then chop the stems and gills into very small pieces. (Chop up any broken or ugly mushrooms too until you have 1 cup of finely chopped mushroom pieces.)
Step 3 – Place the hollowed-out mushrooms on a baking sheet lined with a piece of parchment paper (or oil). Spay both sides of the mushrooms with a light coating of spray oil.
Make the mushroom filling
Step 4 – Saute the chopped mushrooms in 1 tablespoon of vegan butter (or oil) with 1/8 teaspoon salt for about 5 minutes over medium-low heat until they are soft and release their juices.
Step 5 – Add 1 tablespoon Bragg’s Liquid Aminos, 1 teaspoon Italian herbs, 1/4 teaspoon red pepper flakes, 1/4 teaspoon fennel seeds, and 1/2 cup of water then stir well until it comes to a boil, then turn off the heat.
Step 6 – Sprinkle in the TVP, stir well, and cover for 5 minutes to let it absorb some of the liquid.
Step 7 – Add breadcrumbs, vegan cheese, and finely chopped parsley, stir and cover again for 5 more minutes to let the cheese melt a little.
Stuff and bake the mushrooms
Step 8 – Stuff the mushrooms with the filling mixture so that it’s heaping up in the center of the mushroom. (You can top them with additional cheese if you would like.)
Step 9 – Bake the stuffed mushrooms at 375° F (190° C) for 20 minutes until they are golden on top. Serve hot.
👩🏻🍳 Pro tips
- Choose mushrooms that are as firm and fresh as possible. Don’t use mushrooms that have bruising or are starting to get soft.
- For gluten-free vegan stuffed mushrooms, or just to make it “meatier,” swap out the breadcrumbs for equal amounts of TVP.
🍞 How to make gluten-free stuffed mushrooms
You can swap out the breadcrumbs for gluten-free breadcrumbs to make them gluten-free. You can also simply omit breadcrumbs and use double the amount of TVP. This will give you even meatier vegan stuffed mushrooms.
If you’re searching for more appetizers that are easy to make gluten-free check out this vegan mushroom pate or easy vegan spinach dip.
🥡 How to store and reheat vegan stuffed mushrooms
Refrigerate: These vegan stuffed mushrooms will keep well in the fridge for 3 – 5 days in a sealed airtight container.
Freeze: Stuffed mushrooms freeze well and can be stored in an airtight bag in the freezer for up to 3 months. You can reheat them directly from the freezer.
Reheating: Reheat your stuffed mushrooms on a cookie sheet in the oven. Bake them at 350° F for about 10 minutes until warm or 15 minutes if baking from frozen.
❓ Can I make stuffed mushrooms ahead of time?
Yes, if you want to prep these before a party or holiday meal, simply prepare and stuff the mushrooms, then cover and store them in the fridge for up to 24 hours before baking.
🌟 More vegan appetizers
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📋 Vegan stuffed mushrooms recipe
Vegan Stuffed Mushrooms
Ingredients
- 2 (8 oz) packs button mushrooms, or crimini mushrooms (1 pound loose mushrooms)
- 1 tablespoon vegan butter, (or oil of choice)
- 1/8 teaspoon salt
- 1 tablespoon Bragg's Liquid Aminos
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, (or a dash of cayenne pepper)
- 1/4 teaspoon fennel seeds, (optional for a sausage like flavor)
- 1/2 cup water
- 1/3 cup TVP
- 1/3 cup bread crumbs
- 1/2 cup vegan mozzarella cheese
- 3 tablespoons parsley, (fresh chopped)
Instructions
PREP THE MUSHROOMS
- Preheat your oven to 375° F (190° C) Wash your mushrooms well by rubbing off the dirt and running them under some water. Don’t soak or submerge your mushrooms. Cut off the brown spot at the end of the stems and discard.
- Use a spoon to scoop out the stem and gills out of the mushrooms and save what you scrape out then chop the stems and gills into very small pieces. (Chop up any broken or ugly mushrooms too until you have 1 cup of finely chopped mushroom pieces.)
- Place the hollowed-out mushrooms on a cookie sheet lined with a piece of parchment paper (or oiled). Spay both sides of the mushrooms with a light coating of spray oil.
MAKE THE MUSHROOM FILLING
- Saute the chopped mushrooms in 1 tablespoon of vegan butter (or oil) with 1/8 teaspoon salt for about 5 minutes over medium-low heat until they are soft and release their juices.
- Add 1 tablespoon Bragg's Liquid Aminos, 1 teaspoon Italian herbs, 1/4 teaspoon red pepper flakes, 1/4 teaspoon fennel seeds, and 1/2 cup of water then stir well until it comes to a boil, then turn off the heat.
- Sprinkle in the 1/3 cup of TVP, stir well, and cover for 5 minutes to let it absorb some of the liquid.
- Add 1/3 cup breadcrumbs, 1/2 cup vegan cheese, and 3 tablespoons finely chopped parsley, stir and cover again for 5 more minutes to let the cheese melt a little.
STUFF AND BAKE THE MUSHROOMS
- Stuff the mushrooms with the filling mixture so that it's heaping up in the center of the mushroom. (You can top them with additional cheese if you would like.)
- Bake the stuffed mushrooms at 375° F (190° C) for 20 minutes until they are golden on top. Serve hot.
Notes
- Choose mushrooms that are as firm and fresh as possible. Don’t use mushrooms that have bruising or are starting to get soft.
- For gluten-free vegan stuffed mushrooms, or just to make it “meatier,” swap out the breadcrumbs for equal amounts of TVP.
- For a full list of substitutions, see the ingredients and substitutions section of the post.
- See the post for storage and reheating instructions.
Did you make this recipe?Please leave a star rating and review below!
These were so yummy!!! So easy to make but very elegant. I used plant-based sausage because I didn’t have TVP on hand and I had to swap vegan cheddar for the mozzarella but they were quite very flavorful and I will definitely make them again. My carnivore hubby enjoyed them very much too! Thanks for all your delicious recipes, Monica!😊
You’re welcome, Leila! I’m so happy that you and your husband liked them! 🙂
I just made these last weekend for the family! Wow, they were delicious and so easy! Thanks for the recipe.
I’m so happy that you liked the recipe, Laura!
Thank you for posting wonderful recipes all year long. I know, but I don’t know, what goes into testing and working out problems to have a tasty recipe. I wish I had that gene, but I watch people like you and your blog. Thanks again!