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close up on a baked stuffed mushroom with a vegan parmesan and breadcrumb filling.
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5 stars (3 ratings)

Vegan Stuffed Mushrooms

These easy vegan stuffed mushrooms almost overflow with a vegan parmesan and herb-breadcrumb filling. The perfect party appetizer that’s ready in less than an hour!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Italian-inspired
Servings: 20 mushrooms (depending on the size)
Calories: 39kcal
Author: Nora Taylor

Ingredients

  • 16 ounces cremini mushrooms or white button
  • 2 tablespoons olive oil
  • 1/4 cup diced small onion
  • 3 cloves garlic minced
  • 1/3 cup raw cashews or hemp seeds, sunflower seeds for nut free
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped fresh Italian parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 cup panko breadcrumbs
  • pinch of red chili flakes
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F and grease a large baking pan with olive oil.
  • Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the stems.
  • In a medium-sized pan, warm the olive oil over medium heat. Add the onions and chopped mushroom stems and sauté for about 5 minutes, until tender. Add the garlic and cook for 1 more minute. Remove mixture from heat.
  • In a food processor or high powered blender, add the cashews, nutritional yeast, garlic powder, parsley, thyme and salt. Pulse until a crumbly consistency is reached. Do not pulse for too long or it will turn into a paste.
  • In a medium-sized bowl, add the cashew mixture, along with the panko breadcrumbs, red chili flakes and cooked onions/mushroom stems/garlic. Stir everything together to combine.
  • Spoon the filling into the mushroom caps and place on the prepared baking pan. Spray the stuffed mushrooms with olive oil (or drizzle a little on each one).
  • Bake in the oven for 20-25 minutes, until the tops are golden. Serve immediately and enjoy.

Notes

 
  1. For gluten free - Either sub GF breadcrumbs or double the vegan parmesan (cashews through the salt) and omit the breadcrumbs entirely.
  2. For nut free - Sub hemp seeds or sunflower seeds or even pepitas for the cashews.
  3. Store bought vegan parmesan - Omit cashews through the salt, and use 1/2 cup of store bought vegan parm, such as Violife.

Nutrition

Serving: 1of 20 mushrooms | Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 71mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.4mg