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+ servings

Easy Vegan Tuscan Stuffed Mushrooms

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!
Course Appetizer
Cuisine American
Keyword dairy free appetizer, dairy free recipes, vegan appetizer, vegan recipes
Prep Time 5 minutes
Cook Time 40 minutes
Servings 24 mushrooms
Calories 33kcal
Author LarishaBernard


  • 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.



*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.  Based on 24 mushrooms.  Number of mushrooms will vary based on the size in the packages you buy.  Best to use small ones.
If you like Tuscan flavors, try our Vegan Tuscan Stuffed Peppers


Serving: 1mushroom | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg