Vegan Stuffed Mushrooms are a perfect addition to any party, game-day get-together, or dinner gathering—and non-vegans will enjoy them just as much as vegans!
This year, I made a resolution to cook more vegan dishes. Not only is this a good idea from a health standpoint, but it’s also a new culinary challenge for me. Growing up in a very meat-forward family, it’s tricky sometimes, because I’m not the best at spotting animal-based ingredients in store-bought products I’ve been buying for years. Items like breadcrumbs can contain eggs, for example, and Worcestershire sauce has anchovies in it! Grocery shopping for a newly-minted vegan must be quite a minefield.
Despite the fact that I’m not a full-time vegan, on my animal-free cooking days, I am very grateful for the prevalence of clearly labeled vegan products these days. There are all kinds of dairy-free vegan products in the refrigerated dairy case alongside the regular stuff, and in this day and age, no vegan has to go without a decent “cheese.” That’s why I decided to make these vegan stuffed mushrooms in the first place—if I couldn’t find a vegan cream cheese variant, I would have broken down and just bought the dairy cream cheese to make these.
Vegan stuffed mushrooms are absolutely delicious with the addition of vegan cream cheese, vegan breadcrumbs, onions, garlic, herbs, and “nooch” (nutritional yeast, for the uninitiated). In the oven, they get a handsome browning on top, which is a must for stuffed mushrooms. The bottom line is, you’ll enjoy these mushrooms whether you’re vegan or not, so bring them to any party or gathering. Honestly, if it’s a total meat-fest of a party, everyone will probably appreciate the vegan appetizer even more!
Are Vegan Stuffed Mushrooms Healthy?
Yes, these mushrooms are healthy! Button mushrooms are high in lots of nutrients, including B vitamins, copper, potassium, and iron, while being naturally low in calories and fat. Per serving, these stuffed mushrooms are relatively low in carbs, fat, and calories, but of course, you might consider eating more than one of these tasty morsels.
These are quite healthy as an appetizer before a more substantial meal, but I wouldn’t recommend eating these as your meal because of the lack of protein. You can, of course, add protein to these by adding ground walnuts or almonds to your stuffing. Also, you can easily make these mushrooms gluten-free by getting a vegan and gluten-free type of breadcrumbs.
What’s In Vegan Cheese?
I had this question when I began my first vegan grocery shopping trips. What even is vegan cream cheese? Vegan or dairy-free cheeses are typically made with some type of starch—like tapioca, oats, cornstarch, konjac root, or potato—as a base. Many of the brands I looked at contained more than one of those starches, along with one, some, or all of the following: coconut and safflower oil, soy and pea protein, tofu, butter beans, coconut cream, nuts (like cashews) and nut milk, and seeds (mostly sunflower). Many also contained lactic acid, lemon juice, or citric acid, likely to help with the tangy factor.
Honestly, I was pretty surprised by the variation in ingredients from brand to brand, and I imagine the flavors are very different, too. After I looked into it, I realized there is not a standard recipe for vegan cream cheese. Some brands used entirely different ingredients than others. So if you’re new to vegan eating, put “taste test vegan cream cheeses” on your to-do list!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze them in freezer-safe bags (squeeze the air out) for up to 3 months. Thaw them in the fridge overnight before reheating them in the oven at 350°F for 10-15 minutes.
Serving Suggestions
The only thing that can make these stuffed mushrooms better is a good dip or sauce to go alongside them. Try them with Vegan Cheese Sauce, Szechuan Sauce, or even San Marzano Tomato Sauce. You could also make a quick and easy vegan garlic “butter” sauce for these. Really, the possibilities are endless.
Vegan stuffed mushrooms make a great starter to this beautiful main dish, Vegan Rainbow Peanut Noodles, but they can also crown a simple bowl of Garlic Rice. Both options are 100% vegan-friendly!
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
- Preheat oven to 375°F. Clean mushrooms with a damp cloth to remove dirt and debris. Carefully remove the mushroom stems, trim off any damaged parts of the stems, and finely chop them. Set caps aside.
- Heat olive oil in a skillet over medium heat. Add chopped onion and mushroom stems, and sauté until softened. Add garlic, then cook for another minute. Remove from heat.
- In a medium mixing bowl, combine the sautéed mushroom stem mixture with the vegan breadcrumbs, vegan cream cheese, nutritional yeast, parsley, thyme, salt, and pepper. Mix well.
- Fill each mushroom cap generously with the stuffing mixture. Arrange on a lightly greased baking sheet.
- Bake in the preheated oven for 20 minutes, or until tops are golden brown and mushrooms are tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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