These easy vegan Tuscan stuffed mushrooms will transform your mind right to Italy! The only thing you will wonder is why didn’t you make more!
These easy vegan Tuscan stuffed mushrooms should be the star of the show for your next get together. Or your next Netflix and chill.
No matter when you serve them, they will blow you away! The only thing wrong will be that they are all gone and you have no more to eat.
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.
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Frequently Asked Questions
Can I prep Vegan Tuscan 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 vegan butter and parmesan.
For the butter, we want to make sure we use a soy free version. We like Earth Balance soy free in the red tub.
For the vegan parmesan, we would recommend that you make our homemade vegan parmesan with sunflower seeds.
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?
First, if you love stuffed mushrooms, you can also try our traditional easy vegan stuffed mushrooms.
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 Tuscan Stuffed Mushrooms
- 16 oz mushrooms (white button or baby bella)
- 3 tbsp vegan butter
- 1/4 cup sweet onion, finely chopped
- 6 cloves garlic, minced
- 1 cup spinach, roughly chopped
- 1/4 cup sun dried tomatoes in oil, chopped small
- 1 1/2 tbsp chickpea flour
- 1/4 cup dairy free milk (we like oat)
- 1 pinch red pepper flakes (1/16th tsp)
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp vegan parmesan Cheese
- 2 tbsp fresh parsley, Optional
- 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, the stems. Set aside. Place the mushroom caps on the baking sheet.
- Finely chop the mushroom stems, onions and garlic. Roughly chop spinach. Chop sun dried tomatoes in small pieces.
- 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, garlic, and sun dried tomatoes. Cook for 2 minutes, until the onions have softened a bit.
- Reduce heat to low.
- Sprinkle chickpea flour across the skillet. Stir together.
- Add in dairy free milk and spinach and cook until spinach is wilted, about 3 minutes. *Add another splash to dairy free milk if it appears to dry.
- Add in red pepper flakes and vegan Parmesan.
- Taste mixture and add the salt and pepper if desired.
- Remove from heat. Let cool for 5 minutes.
- 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.
- Top with fresh parsley if desired.
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