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    You are here: Home / Appetizer / Easy Stuffed Mushrooms

    Easy Stuffed Mushrooms

    Published: April 10, 2017. Last Updated: October 13, 2020 by: Ginny McMeans

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    Lined up stuffed mushrooms are baked goldn brown on a with rectangular plate. There is test for pinning.
    Vegan Holiday Stuffed Mushrooms lined up, without touching, on a rectangle white plate. Baked to a golden brown and ready for picking.

    Easy Stuffed Mushrooms are classically filled with a bit of grated carrot for a pretty and tasty recipe. It can be a side dish or appetizer. You decide.

    Holiday Stuffed Mushrooms plated with some of the ingredients in the background.

    Stuffed mushrooms make for a magical recipe. They can be a special side dish or an appetizer that people ohh and ahh over.

    All you have to do is set them on a table and one by one the little gems will disappear.

    What is so nice about these Holiday Stuffed Mushrooms is that they are stuffed with perfectly seasoned mushrooms and breadcrumbs and then have a wonderful addition of finely grated carrot.

    All are sautéd together until it melds into the perfect stuffing. Now, you don't have to save these little bites for a holiday.

    This is when a weekly menu plan would come in real handy.

    Without a little planning, mushrooms might be passed by in the produce section. At least 16 ounces of them.

    I tend to get stuck in a rut with green beans or peas when I don't actually make out a shopping list.

    Holiday Stuffed Mushrooms are classically filled with a bit of grated carrot for a pretty and tasty recipe.

    There is a real good chance that you have all of the other ingredients for this recipe already in your pantry.

    Maybe not the homemade vegan parmesan cheese but it is quick to whip up with a few cashews.

    Want to try these Vegan Holiday Stuffed Mushrooms?

    PIN IT to your Side Dish or Appetizer board to save for later!

    Find me on Pinterest for more great recipes!

    So make something new and special for your family and friends and either set these Holiday Stuffed Mushrooms on the dining table for all to eat or pass them around and watch them disappear during the festivities.

    Vegan Holiday Stuffed Mushrooms lined up, without touching, on a rectangle white plate. Baked to a golden brown and ready for picking.
    Easy Stuffed Mushrooms are layed out in rows on a white triangle plate wiuth dipping sauce next to them.

    Holiday Stuffed Mushrooms

    Ginny McMeans
    Holiday Stuffed Mushrooms are classically filled with a bit of grated carrot for a pretty and tasty recipe.
    4.65 from 14 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Appetizer
    Cuisine Finger Food
    Servings 4 servings
    Calories 203 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • 16 ounces mushrooms - white about 22 to 24 in a carton
    • ½ cup parmesan cheese - vegan, homemade, see the link to a very simple recipe below in the instructions
    • 2 cloves garlic - finely, chopped
    • 1 tablespoon nutritional yeast
    • 2 teaspoons Italian seasoning - recipe link below if you'd like to make your own
    • 2 carrots - 1 large or 2 small
    • ¾ cup panko bread crumbs
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Wipe the mushrooms cleans with a damp cloth.
    • Pop the stems out of the mushrooms and place in a food processor.  Pulse a few times until the stems are finely chopped.  Set aside.
    • Peel carrots and chop in a few pieces, place in a food processor.  Pulse until finely chopped or grated.
    • Heat the oil in a skillet.  Add the prepared mushroom stems and carrot.  Sauté 10 minutes.
    • Add garlic, panko, vegan parmesan cheese, Italian seasoning and remaining spices.  Cook and stir 2 more minutes.
    • Set out a cookie sheet and place all of the mushroom caps, cup up.
    • Fill up the cap with the carrot panko mixture and press down.  Pile another mound on that and lightly press that down too.  Put another mound on that and set carefully back onto the cookie sheet.
    • You will have a little bit of the filling left over.  You can eat that by the spoon or sprinkle on soup or avocado toast etc.  There won't be much.
    • Bake stuffed mushrooms at 350° for 20 to 25 minutes or until golden brown.

    Nutrition

    Serving: 6mushroomsCalories: 203kcalCarbohydrates: 20gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 691mgPotassium: 626mgFiber: 5gSugar: 5gVitamin A: 5112IUVitamin C: 5mgCalcium: 88mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.

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    Reader Interactions

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      Recipe Rating




    1. Sandra Shaffer

      October 19, 2017 at 7:46 pm

      5 stars
      Ohh, I bet these go quick! Perfect for a holiday gathering. Love that you added nutritional yeast. So delicious!

    2. Trang

      October 19, 2017 at 8:10 pm

      5 stars
      I love mushrooms, and I keep seeing these stuffed mushrooms recipes. I need to make them stat!

    3. Sandi

      October 19, 2017 at 10:14 pm

      5 stars
      These vegan stuffed mushrooms would be perfect for a holiday party.

    4. Brian Jones

      October 19, 2017 at 11:24 pm

      5 stars
      They sound like a wonderful munch, I love shrooms and can squeeze them in to any meal.

    5. Sally - My Custard Pie

      October 20, 2017 at 5:40 am

      5 stars
      Bookmarked for Christmas as lots of vegans round my table on the big day.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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