Vegan Stuffed Mushrooms

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4.69 from 16 votes

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

Course Appetizer

Cuisine Finger Food

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 203kcal

Author Ginny McMeans

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 carrots. 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.

Video

Notes

These stuffed mushrooms are wonderfully savory, tender, and juicy, and ideal to serve warm or at room temperature. These mushrooms are fairly fuss-free and you will have an amazing appetizer in no time.

Which mushrooms to use?

Look for medium-large mushrooms, white or baby Bella. It would be ideal to get these at the market where you can hand-pick them, so they are similarly sized.

Do I have to use panko breadcrumbs?

These are extra crispy, but you can use other breadcrumbs as well. If you have some leftover bread slices, just toast them and process them in a food processor until you have coarse crumbs. You can season homemade breadcrumbs with garlic powder and oregano for some extra flavor.

Do you have to wash the mushrooms?

Many people believe washing mushrooms is not okay. If you just rinse them, then they will be perfectly fine. Prolong soaking will affect their texture and make them extra watery. Another method is to clean mushrooms using a damp kitchen or paper towel.

How to store stuffed mushrooms?

Store the mushrooms in an airtight container, in a fridge, for up to 2 days. You can freeze them too, but I do not recommend it as the mushrooms change their texture once thawed. If you want to experiment with this, I advise that you freeze them before baking.

Pro tips:

You can pre-bake mushrooms, to release some of its juices before stuffing. Invert mushrooms onto a baking sheet and bake for 10 minutes at 350F.
Do not overfill the mushrooms as during the baking the filling may fall out. As they bake they become tender and will not hold all the filling inside.
Do not peel the mushrooms to clean them. Rinse them briefly or clean with damp towel.

Nutrition