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    Urban Bliss Life » All Recipes » Appetizer Recipes » Vegan Stuffed Mushrooms

    Published: July 22, 2022 / Updated: January 3, 2024 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Vegan Stuffed Mushrooms

    17 shares
    Jump to Recipe
    Vegan Stuffed Mushrooms close together on a white plate with title text overlay.
    Vegan Stuffed Mushrooms close together on a white plate with title text overlay.
    Vegan Stuffed Mushrooms close together on a white plate with title text overlay.

    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.

    Jump to:
    • 🌟 Why you'll love these vegan stuffed mushrooms
    • 🍄 Ingredient notes
    • ✅ Step-by-step instructions
    • ❓ Recipe FAQs
    • 🌿 More vegan party appetizer recipes
    • Vegan Stuffed Mushrooms

    🌟 Why you'll love these vegan stuffed mushrooms

    overhead photo of several Vegan Stuffed Mushrooms close together on a white platter with thyme leaves and blue background.
    • 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

    bowls of ingredients to make Vegan Stuffed Mushrooms with ingredient labels next to each one on a blue background.

    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.

    mushroom stems, almonds, herbs, and garlic in a food processor to make filling for mushrooms.
    spoonful of filling for Vegan Stuffed Mushrooms above a food processor filled with stuffing blurred in the background.
    Filling ingredients well blended for Vegan Stuffed Mushrooms in a food processor.
    1. In a food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Process until the mixture is in little chunks.
    2. 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.
    mushroom caps without their stems placed in four rows of three on a baking sheet.
    a dozen Vegan Stuffed Mushrooms placed in rows on a baking sheet

    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.

    a dozen Vegan Stuffed Mushrooms placed in rows on a baking sheet.
    a dozen Vegan Stuffed Mushrooms placed in rows on a baking sheet.

    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

    Can I make this appetizer ahead of time?

    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.

    What's the best way to reheat stuffed mushrooms?

    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!

    • plate full of stacked gougere appetizers.
      Gougère Bites: Dairy-Free Cheese Puff Appetizers
    • bowl of dairy free queso dip with nacho chips
      Creamy Dairy Free Queso Dip
    • dairy free spinach dip in a bowl on a bright blue background with blue and white striped napkin.
      Easy Dairy-Free Spinach Dip
    • hummus in a white bowl on green polka dot platter with lemon slices
      Easy Classic Hummus Recipe

    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 close together on a white platter.

    Vegan Stuffed Mushrooms

    5 from 10 votes
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Recipe by Marlynn Schotland
    These vegan stuffed mushrooms are full of flavor and texture. They are excellent to serve at any party!
    Servings: 24 mushrooms
    Calories: 43kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • 1 Food Processor
    • 1 Baking Sheet

    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
    Get Recipe Ingredients

    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

    Makes approximately 20 to 26 vegan stuffed mushrooms, about 5 to 6 appetizer servings.
    Mushrooms - you can use cremini mushrooms (also called Baby Bella mushrooms) or white mushrooms for this recipe.
    Olive oil - If you have lemon fused olive oil, use that to drizzle over the mushrooms before and after baking. However, you can use any olive oil you have on hand. 
    Storage - allow the baked mushrooms to cool completely, then store in an airtight container in the refrigerator for up to 3 days. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 43kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 29mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    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.

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      Reader Interactions

      Comments

      1. Michelle says

        January 28, 2020 at 11:11 pm

        5 stars
        I really enjoy these stuffed mushrooms. This is a great way to have stuffed mushrooms, and keep them on the healthy side.

        Reply
      2. Catherine says

        January 01, 2019 at 6:06 pm

        5 stars
        These are delicious - I love bite-sized nosh for parties.

        Reply
        • Marlynn Jayme Schotland says

          January 02, 2016 at 1:33 am

          Salads are always welcome at parties, aren't they? I also love healthy veggie-packed dips instead of creamy ones. Thanks, Catherine!

      3. Kelley says

        January 01, 2018 at 5:32 pm

        5 stars
        Everyone likes them, and they're easy to eat, so you don't end up with leftovers!

        Reply
        • Marlynn Jayme Schotland says

          January 02, 2016 at 1:33 am

          Those are great party snacks that I love too, Kelley!

      4. Chloe says

        February 09, 2016 at 7:46 pm

        5 stars
        Yum! These were perfect for Super Bowl :)

        Reply
        • Marlynn Jayme Schotland says

          January 02, 2016 at 1:19 am

          They would be great for Super Bowl! Thanks, Chloe!

      5. Jennifer A Stewart says

        January 28, 2016 at 9:27 pm

        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!

        Reply
      6. Kristen says

        January 28, 2016 at 9:03 pm

        5 stars
        I love these stuffed mushrooms. They are so versatile and are always a hit.

        Reply
      7. Kacey says

        January 28, 2016 at 9:07 am

        5 stars
        These stuffed mushrooms are one of my favourite appetizers! Love incorporating the almonds into them

        Reply
      8. Marye says

        January 28, 2016 at 8:12 am

        5 stars
        These are wonderful, I love stuffed mushrooms!

        Reply
      9. Erin says

        January 02, 2016 at 11:15 am

        5 stars
        These look delicious! What a great idea to add almonds! Adding to my "must try" list!

        Reply
      10. Rosie says

        January 01, 2016 at 9:35 pm

        5 stars
        These are so delicious! I am a huge mushroom fan, and had never tried making my own stuffed mushrooms before.

        Reply
        • Marlynn Jayme Schotland says

          January 02, 2016 at 1:23 am

          They're really pretty easy to make and so tasty!

      5 from 10 votes (1 rating without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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