Dinner

Vegan Stuffed Mushrooms Recipe

Name: Vegan Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 12 large button mushrooms; Olive oil for sautéing and greasing; 1 tablespoon olive oil; ¼ cup finely chopped onion; 2 cloves garlic, minced; Finely chopped mushroom stems (from the 12 mushrooms); ½ cup vegan breadcrumbs (gluten-free if desired); ¼ cup vegan cream cheese; 1 tablespoon nutritional yeast; 1 tablespoon chopped fresh parsley; ½ teaspoon dried thyme; Salt and pepper to taste

ByClara Bennett October 6, 2026October 6, 2026

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Introduction

These vegan stuffed mushrooms are a delightful appetizer or snack, bursting with savory flavors and a creamy filling. They’re easy to prepare and perfect for gatherings or a simple weeknight treat.

A round dark gray plate holds eleven stuffed mushrooms arranged in a loose circle, each mushroom featuring a dark brown base with a textured top layer of golden brown filling mixed with green herbs and small chopped pieces. In the center of the plate, a small white bowl with green edges is filled with a creamy white sauce dotted with green and pink bits. The plate is set on a white marbled surface, with some fresh thyme sprigs nearby and whole mushrooms along with wooden pepper grinders visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large button mushrooms
1 tablespoon olive oil
¼ cup finely chopped onion
2 cloves garlic, minced
½ cup vegan breadcrumbs (gluten-free if desired)
¼ cup vegan cream cheese
1 tablespoon nutritional yeast
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F. Clean the mushrooms with a damp cloth to remove any dirt. Remove the stems carefully, trimming off any damaged parts, and finely chop them. Set the mushroom caps aside.
Step 2: Heat the olive oil in a skillet over medium heat. Add the chopped onion and mushroom stems, sautéing until softened. Add the minced garlic and cook for an additional minute, then remove from heat.
Step 3: In a medium bowl, combine the sautéed mushroom stem mixture with the vegan breadcrumbs, vegan cream cheese, nutritional yeast, parsley, thyme, salt, and pepper. Mix until well blended.
Step 4: Generously fill each mushroom cap with the stuffing mixture and arrange them on a lightly greased baking sheet.
Step 5: Bake in the preheated oven for 20 minutes, or until the tops are golden brown and the mushrooms are tender.

Tips & Variations

For extra flavor, add a splash of soy sauce or tamari to the filling mixture before stuffing.
Try mixing in finely chopped walnuts or pecans for added texture.
If you prefer a cheesier taste, sprinkle a little vegan parmesan on top before baking.
Use gluten-free breadcrumbs to keep this recipe gluten-free.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10 minutes or until warmed through to keep the texture intact.

How to Serve

The image shows a close-up of several stuffed mushrooms arranged on a white plate with a white marbled surface underneath. Each mushroom has two layers: the bottom layer is a dark brown, textured mushroom cap with a natural wrinkled surface, and the top layer is a light golden, crumbly filling that looks creamy with small green leafy bits and finely chopped pieces inside. The filling is slightly browned on some edges, giving a crispy look. The mushrooms are clustered closely, with soft lighting highlighting the texture and colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushrooms ahead of time?

Yes, you can prepare the stuffing and stuff the mushrooms in advance. Keep them covered in the refrigerator and bake just before serving for best results.