Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness.
These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and crusty bread.
What makes this vegan stuffed mushroom recipe stand out from others is the addition of parsley-lemon dressing to brighten and pull together all the flavours.
Stuffed mushrooms without cheese
Most recipes for stuffed mushrooms call for various types of cheese (often cream cheese and parmesan) and breadcrumbs.
That’s quite boring and unimaginative!
Googling vegan stuffed mushrooms brings up a lot more interesting and creative stuffed mushrooms recipes.
My recipe is 100% plant-based, gluten-free and does not even attempt to replicate cheese in any way.
Made from fresh, whole food ingredients, the inspiration for this recipe comes from the flavors of the Mediterranean.
We love our mushrooms in Spain. For example, these simple yet delicious garlic mushrooms (champiñones al ajillo) is a common tapa here.
So it’s only natural to want to stuff these little guys with typical Spanish ingredients that are both economical and delicious!
What you’ll need:
With this short and simple list of ingredients you’ll make the most flavor-packed, bright and summery vegan stuffed mushrooms.
Mushrooms: I use basic white mushrooms but I look for the largest ones. You can also substitute cremini (baby portobello) mushrooms.
Olive oil: Both for brushing the mushrooms so they brown nicely and for making the vinaigrette.
Shallots and garlic: To create the flavor base of the filling. The more garlic, the better!
Walnuts: Walnuts add great texture as well as nuttiness.
Sun-dried tomatoes: Sun-dried tomatoes are little umami bombs and an essential ingredient when making anything Mediterranean-inspired!
Parsley: Parsley is the most basic Spanish herb; they literally give it away for free at supermarkets. If you prefer basil or oregano, feel free to substitute.
Lemon zest: Lemon brightens everything up and the lemon-parsley dressing drizzled over these mushrooms makes all the flavors pop.
Vinegar: In Spain the most common type of vinegar is red or white wine vinegar. You can use either.
Salt and Pepper: Sprinkled inside the mushrooms caps to season and bring together the dressing.
How to make vegan stuffed mushrooms
Make the dressing
I recommend making the dressing first to allow the flavors to meld while you prepare the stuffed mushrooms.
Just combine everything in a bowl and set it aside for now.
Make the filling
Clean the tops of your mushrooms. Usually a light rinse under the tap will do or wipe them down with a damp towel. Don’t submerge them in water or else they’ll cook up soggy!
No reason to waste the stems! Remove the stems from the mushrooms and cut off any dirty parts. Dice up the remainder of the stems.
Fry the shallot, garlic and diced mushrooms stems.
Once the stems are browned, add in chopped walnuts, sun-dried tomatoes, parsley, salt and pepper and mix to combine.
Brush the mushrooms caps with olive oil and sprinkle in some salt and pepper.
Place them bottom up in a baking dish and spoon the filling into each one.
I find using my fingers helps pack the filling down into each mushroom.
Bake the stuffed mushrooms in a pre-heated 175°C (350°F) oven for 15 to 20 minutes or until the mushrooms are soft.
Check on them from time to time as it’s possible that the parsley on top could burn a bit. If you notice that happening, loosely cover the pan with foil.
Once the mushrooms are soft and browned, they’re ready! Let them cool for a couple minutes then take a spoon and drizzle the lemon dressing over them.
Can these be made ahead?
The dressing and the filling can be made up to a day ahead and stored in an airtight container in the fridge.
You can also store the stuffed but not baked mushrooms in the fridge for a day.
It’s better to bake the mushrooms right before serving.
If you have leftovers, you can keep them in an airtight container in the fridge for a couple of days but the mushrooms will likely lose some of their juice as they cool.
I don’t recommend freezing this recipe.
What to serve with vegan stuffed mushrooms
In keeping with the Spanish theme, you can serve these stuffed mushrooms with some other common tapas such as:
- Spanish potato salad (ensaladilla rusa)
- Padrón peppers (pimientos de padrón)
- Pan con tomate
- Spanish spinach croquettes
Wanna see how this recipe is made? Watch the video and share it on Facebook:
For the vegan stuffed mushrooms
- 14 medium to large white mushrooms (mine measured 5 – 6 cm / 2 – 2.5 inches)
- 1 tablespoon olive oil plus more for brushing the mushrooms
- 3 shallots, finely diced
- 5 – 6 cloves of garlic, thinly sliced
- 3 tablespoons chopped walnuts
- 3 tablespoons chopped sun-dried tomatoes
- 3 tablespoons chopped parsley
- ½ teaspoon salt plus more for sprinkling the mushroom caps
- Pepper, to taste
For the parsley-lemon dressing
- ¼ cup finely chopped parsley
- 1 clove of garlic, diced
- The zest of half a lemon
- ½ tablespoon red or white wine vinegar
- ¼ cup olive oil
- Pinch of salt and pepper, to taste
- Start with the dressing to give the flavours time to develop. Combine all ingredients in a small bowl and taste. Adjust the level of acidity, saltiness and lemon to your liking. Set aside.
- Preheat the oven to 175°C (350°F).
- Clean the mushrooms by giving them a quick rinse under running water or brushing them with a damp cloth. Remove the stems from the mushrooms, cut off any dirty parts, and dice them finely.
- Heat a medium-sized pan over medium heat and add the 1 tablespoon of oil and diced shallots. Fry until transparent then add the sliced garlic. Fry until soft and fragrant then add the chopped mushroom stems. Fry until browned, stirring occasionally, then remove the pan from the heat. Stir through the remaining stuffing ingredients.
- Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a bit of salt and pepper and place them bottom up in a baking dish.
- Fill each mushroom cap with the stuffing and bake for 15 – 20 minutes or until the mushrooms are brown and soft. If the tomatoes or parsley begin to burn, cover the pan loosely with tin foil.
- Drizzle the dressing over each mushroom or serve with the dressing on the side for each person to drizzle themselves.
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Nutrition Information:Yield: 14 Serving Size: 1 mushroom
Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 87mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g