If you’re looking for a crowd-pleasing appetizer recipe, these Herb & Almond Vegan Stuffed Mushrooms do the trick! Packed with flavor, these bite-sized filled veggie treats are perfect for any Game Day, birthdays, holiday parties, dinner or brunch with friends.
I love stuffed mushrooms and will likely never tire of them. One of the things I love the most is how versatile they are. You can stuff them with a mix of stems and veggies, cheese, ground sausage or pork, or even quinoa or farro.
These Vegan Stuffed Mushrooms have long been a favorite of mine. I’d make them for holidays and general gatherings with friends, and they’d be gobbled up in a flash.
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🌟 Why you’ll love these vegan stuffed mushrooms
- This is an easy appetizer recipe without complicated cooking steps.
- The stuffing is hearty and full of flavor, so each bite is satisfying.
- Great make-ahead party appetizers! You can make these a day in advance, then reheat just before serving.
🍄 Ingredient notes
Mushrooms – Cremini mushrooms, also known as Baby Bella mushrooms, work really well for this recipe. You can also use white mushrooms instead.
Almonds – Be sure to use unsalted almonds. If you do use salted almonds, leave out the kosher salt in the recipe, so that the stuffed mushrooms aren’t too salty.
Olive oil – I like to add even more lemon flavor to these stuffed mushrooms by using lemon fused olive oil. However, you can use any olive oil you have on hand.
✅ Step-by-step instructions
Preheat your oven to 400°F degrees. Line a baking sheet with parchment paper, and set it aside.
- In a food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Process until the mixture is in little chunks.
- Stop the processor then carefully scrape down the sides with a spoon or spatula. Add the panko breadcrumbs, pour in the vegetable oil and lemon juice, then sprinkle the salt and pepper. Process again just for about 15 seconds, until the ingredients are well combined.
3. ASSEMBLE: Place the mushroom caps on the baking sheet a couple of inches apart. Fill each mushroom cap with approximately one teaspoon to one tablespoonful of filling, as much as will fit into the mushrooms empty cavity with a little bit stacked out on top.
4. Drizzle some olive oil over each stuffed mushroom.
5. BAKE: Bake for about 15 to 17 minutes in the pre-heated 400°F degree oven.
Remove from the oven and drizzle the remaining tablespoon of olive oil over the mushrooms just before serving.
❓ Recipe FAQs
After making the filling mix, you can cover the filling and refrigerate for up to 24 hours. You can also place the mushroom caps in a separate airtight container and refrigerate for up to 24 hours. When you’re ready to bake, continue with the next steps.
Reheat stuffed mushrooms either in a 325°F oven for 5 to 10 minutes. Or, you can reheat them in the microwave in 30 second increments or the air fryer at 325°F for 2 minutes.
🌿 More vegan party appetizer recipes
Looking for more vegan party appetizers? Try one of these yummy and easy recipes!
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Vegan Stuffed Mushrooms
Equipment
Ingredients
- 16 ounces (2 8-ounce packages) cremini (brown bella) mushrooms, cleaned, with stems separated
- ¼ cup unsalted almonds
- 3 garlic cloves
- 1 teaspoon fresh or dried thyme leaves
- 1 teaspoon fresh, torn sage leaves or dried sage
- ¼ cup vegetable stock
- ½ cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons lemon juice
- 2 tablespoons olive oil, divided
Instructions
- Preheat oven to 400° degrees. Prepare a baking sheet with parchment paper.
- To the food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Blend until processed into small chunks. Add the panko breadcrumbs, pour in the vegetable stock and lemon juice, sprinkle in the salt and pepper. Process again until the mixture is in small chunks.
- Fill each mushroom cap with a teaspoon to a tablespoon of the filling. Place onto the prepared baking sheet with parchment paper, just about an inch or two apart. You may be able to fit the mushrooms onto one sheet, but depending on the size of your mushrooms, you may need to cook these in two batches.
- Lightly drizzle 1 tablespoon of olive oil over the tops of the filled mushrooms.
- Bake at 400° degrees for 15-17 minutes.
- Allow to cool slightly in the pan, and drizzle the remaining tablespoon of olive oil over the tops of the stuffed mushrooms just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published on January 1, 2016. It was updated with all new photos, step-by-step cooking instructions, helpful cooking tips, and updated recipe card with more detailed cooking info and republished on July 22, 2022.
I really enjoy these stuffed mushrooms. This is a great way to have stuffed mushrooms, and keep them on the healthy side.
These are delicious – I love bite-sized nosh for parties.
Salads are always welcome at parties, aren’t they? I also love healthy veggie-packed dips instead of creamy ones. Thanks, Catherine!
Everyone likes them, and they’re easy to eat, so you don’t end up with leftovers!
Those are great party snacks that I love too, Kelley!
Yum! These were perfect for Super Bowl :)
They would be great for Super Bowl! Thanks, Chloe!
I am not a huge mushroom fan but EVERYONE else that I know is! I can’t wait to make these for them and blow their minds! They think I don’t know how to cook with mushrooms or have any mushroom recipes. This will change their minds!
I love these stuffed mushrooms. They are so versatile and are always a hit.
These stuffed mushrooms are one of my favourite appetizers! Love incorporating the almonds into them
These are wonderful, I love stuffed mushrooms!
These look delicious! What a great idea to add almonds! Adding to my “must try” list!
These are so delicious! I am a huge mushroom fan, and had never tried making my own stuffed mushrooms before.
They’re really pretty easy to make and so tasty!