A platter of these easy vegan stuffed mushrooms will wow a crowd! The only thing you will wonder is why didn’t you make more!
Have you ever been to a party where only appetizers are served? If you haven’t, then this is your invitation to create one because they are amazing. And these easy vegan stuffed mushrooms should be the star of the show.
Seriously, stuffed mushrooms are one of the best appetizers that you can serve!
They are easy to make, the recipe is easily doubled, tripled, etc., and they can serve as a “main” dish.
Even if you personally don’t like mushrooms, they are a great appetizers to serve because many people do love them and they are relatively inexpensive to make.
These delicious vegan stuffed mushrooms are so flavorful that you may be upset you have to take these to a party and not just eat them for yourself.
Never miss another recipe! Get our recipes straight to your inbox when you sign up for our weekly newsletter today! Our Top 15 posts automatically sent to you! Plus, enjoy behind the scenes, giveaways, and other exclusive content!
Sign up for our newsletter HERE!!
What ingredients do you need for easy vegan stuffed mushrooms?
- Baby mushrooms (we used white button but baby bella works too)
- Vegan butter
- Sweet onion
- Red wine vinegar
- Seasoned panko breadcrumbs
- Italian seasoning
- Vegan parmesan (click link for homemade or use store bought)
- Vegan cream cheese
- Fresh thyme
- Fresh parsley
As you can see, there are 14 ingredients in these vegan stuffed mushrooms, however, once you put all the ingredients together then you will see why all of them are needed for one of the most delicious fillings you’ve ever tasted.
How do you make vegan stuffed mushrooms?
To start, you are going to preheat your oven to 400 degrees F.
Grease a baking sheet with cooking spray. Set aside.
Then, you need to prep your mushrooms and vegetables. Carefully, rinse the dirt off of the mushrooms. Do not soak mushrooms in water. Instead, wipe off the dirt with a damp paper towel or lightly rinse under cool water and dry them with a towel carefully.
Remove, but do not discard, them stems. Set aside. Place the mushroom caps on the baking sheet.
Finely chop the mushroom stems, onions and garlic.
In a medium skillet, melt your butter and add the mushroom stems. Cook for about 5 minutes, until most of the moisture has been removed from them. Add in the onions and garlic. Cook for 3 minutes, until the onions have softened.
Then, add in the red wine vinegar and stir together. Pour in the panko breadcrumbs and spices and stir together. Let the breadcrumbs toast in the mixture, for about 3 minutes, stirring occasionally to ensure it doesn’t burn.
Remove from heat. Let cool for 5 minutes.
Add the mixture to a bowl, along with the vegan parmesan, vegan cream cheese, fresh thyme and parsley. Stir together well.
Fill the mushrooms caps with the filling, but do not overfill. They will puff up a bit while cooking.
Bake until the tops are golden brown, 20-25 minutes.
Can I prep Vegan Stuffed Mushrooms ahead of time?
Yes. These easy vegan stuffed mushrooms are best served warm right out of the oven; however, we know that’s not always possible.
Our recommendation would be to not wash the caps (only the stems) and make the stuffing mixture and put in an air tight container in the fridge. It can be stored in here for 3 days.
When you are ready to make, carefully wash the caps and fill the stuffing mixture inside. Bake as directed.
Can you make these Top 8 Allergen Free Stuffed Mushrooms?
In this recipe, when it comes to allergens, we need to look at the panko breadcrumb, vegan butter, parmesan and cream cheese.
For the butter, we want to make sure we use a soy free version. We like Earth Balance soy free in the red tub.
The panko breadcrumbs used in the optional topping can easily be switched with a gluten free panko breadcrumb.
For the vegan parmesan, we would recommend that you make our homemade vegan parmesan with sunflower seeds.
And finally, for the cream cheese, the brand we would recommend that doesn’t contain allergens is Wayfare.
Can I double this vegan stuffed mushroom recipe?
Yes! If you think you need more, you can literally just double or triple the amount. Two packages of mushrooms, what this recipe calls for, makes roughly 20-25 mushrooms depending on the size of the mushrooms in the package.
We prefer to try to look for packages that have smaller mushrooms so they are more bite sized than super large mushrooms.
Can I make this a main dish by using large portobello mushrooms?
You can definitely do this! However, the stems of large portobellos aren’t usually eaten, so make the recipe with the white button or baby bellas and then just stuff the large portobellos.
What other vegan appetizers should I make?
Whether you are having small plates holiday party or just want a few more appetizers for a large party, then we have the answer. Here’s a few more fun ideas:
- Super Easy Vegan Nacho Cheese (put on top of this easy Vegan Nachos recipe)
- Vegan Spinach Artichoke Dip
- Bite Size Vegan Italian Meatballs (shape into smaller balls before cooking)
- Vegan Taco Casserole (great for serving with tortilla chips)
- Vegan Egg Rolls
- Instant Pot Tex Mex Rice (great for serving with tortilla chips)
Pin this easy vegan stuffed mushrooms recipe for later:
Easy Vegan Stuffed Mushrooms
- 16 oz mushrooms (white button or baby bella)
- 3 tbsp vegan butter
- 1/4 cup sweet onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/4 cup seasoned panko breadcrumbs
- 1/2 tsp Italian seasoning
- 1/4 tsp cayenne, optional
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup vegan parmesan Cheese
- 4 oz vegan cream cheese (we like Wayfare best)
- 2 tbsp fresh parsley
- 1 tbsp fresh thyme
- Preheat oven to 400 degrees F.
- Grease a baking sheet with cooking spray. Set aside.
- Carefully, rinse the dirt off of the mushrooms. Do not soak mushrooms in water. Instead, wipe off the dirt with a damp paper towel or lightly rinse under cool water and dry them with a towel carefully.
- Remove, but do not discard, them stems. Set aside. Place the mushroom caps on the baking sheet.
- Finely chop the mushroom stems, onions and garlic.
- In a medium skillet, melt butter and add chopped mushroom stems. Cook for about 5 minutes, until most of the moisture has been removed.
- Add in the onions and garlic. Cook for 3 minutes, until the onions have softened.
- Add in the red wine vinegar and stir together.
- Add panko breadcrumbs and spices and stir together. Let the breadcrumbs toast in the mixture, for about 3 minutes, stirring occasionally to ensure it doesn't burn.
- Remove from heat. Let cool for 5 minutes.
- Add mushroom mixture to a bowl, along with the vegan parmesan, vegan cream cheese, fresh thyme and parsley. Stir together well.
- Fill the mushrooms caps with the filling, but do not overfill. They will puff up a bit while cooking.
- Bake until the tops are golden brown, 20-25 minutes.
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!