Picture this: plump and savory, our vegan stuffed mushroom recipe is brimming with a velvety blend of creaminess, earthy flavors, and a delightful crunch.
As the holiday season approaches, we’re all searching for delicious, heartwarming dishes that not only please the palate but also align with our values. Enter our parmesan cheese stuffed mushrooms, the perfect addition to your holiday appetizer repertoire or dinner party. These mouthwatering gems are not just a feast for your taste buds but also a celebration of compassion and mindfulness.
Why you’ll love this recipe
- Bursting with Flavor: Picture biting into a creamy, herby, and nutty stuffed mushroom cap—a flavor explosion.
- A Mindful Delight: Preparing this dish invites mindfulness as you chop, sauté, and stuff, focusing on textures, colors, and aromas, creating a mini-meditation session.
- Versatile and Elegant: These stuffed cream cheese mushrooms make a fantastic holiday appetizer, but they’re also versatile enough for any special occasion. They exude elegance, making them perfect for impressing your guests.
- Vegan Thanksgiving Made Easy: Hosting a Vegan Thanksgiving? These mushrooms are your golden ticket. They offer a unique and hearty dish to satisfy both vegans and non-vegans at your table.
- Wholesome Ingredients: Our recipe celebrates natural, plant-based goodness—earthy mushrooms, creamy cheese, nutty almonds, and fresh herbs in every bite.
Vegan Stuffed Mushroom Recipe Ingredients
- Mushrooms: Earthy and robust, baby bella mushrooms serve as the star of the dish, ready to cradle our flavorful stuffing.
- Vegan Butter: A luscious and dairy-free alternative that brings a rich, creamy element to the filling.
- Shallot & Garlic: These aromatic powerhouses infuse our stuffing with layers of savory goodness.
- Vegan Cream Cheese: Creamy and dreamy, this vegan cream cheese adds a luxurious, tangy touch to the mixture.
- Vegan Cheese: I use a plant-based parmesan cheese that sprinkles a nutty, cheesy essence throughout the filling.
- Herbs: Fresh parsley provides a burst of vibrant, herbaceous flavor, elevating our stuffing with its bright green goodness.
- Almonds: These crunchy little wonders add the perfect textural contrast, creating a symphony of flavors and mouthfeel in every bite.
How to make these vegan stuffed mushrooms
Step 1: Start by cleaning the baby bella mushrooms, removing the stems, and finely chopping them, setting them aside for later. These caps will serve as the perfect vessel for our delicious stuffing.
Step 2: Preheat the oven to 400°F (200°C) and add a parchment-lined baking sheet or grease a baking sheet with a little avocado oil to prepare for roasting. This will ensure that your mushrooms bake to perfection without sticking to the sheet.
Step 3: In a skillet, melt vegan butter over medium heat. Add the finely chopped mushroom stems and sauté them for about 5 minutes. Then, add the onion and garlic, season with salt and pepper, and cook for an additional 1 to 2 minutes, letting the aromas meld together.
Step 4: Transfer the sautéed mushroom mixture to a mixing bowl and allow it to cool for a bit, so it doesn’t immediately melt the cheesy mixture.
Step 5: Once the mushroom mixture has cooled, add the vegan cream cheese, vegan parmesan, freshly chopped parsley, and the delightful crunch of almonds to the mixing bowl. Stir everything together until you have a creamy and well-blended filling.
Step 6: Using about one tablespoon of the prepared filling, stuff the mushrooms, creating a small mound on top. Be mindful not to add too much stuffing, as the mushrooms will naturally shrink in the oven. Place the stuffed mushrooms onto the prepared baking sheet.
Step 7: Bake them in the oven until the top is golden and the mushrooms are slightly soft, filling your kitchen with an enticing aroma. Drizzle fresh lemon juice or sprinkle a little parsley on top before serving.
How to store
Once you’ve relished every bite of our delightful vegan stuffed mushrooms, store any leftovers in an airtight container in the refrigerator. Enjoy them within 2-3 days for the best flavor and texture. A quick reheat in the oven or microwave, and they’ll be ready to savor all over again.
Mindfulness Tip: As you savor these stuffed mushrooms, engage all your senses. Feel the hearty textures, take in the robust colors, and let the scents transport you. Share a moment of gratitude for the flavors and the company you keep.
Tips for making stuffed mushrooms
- Mindful Mushroom Selection: When picking your cremini (also known as baby bella mushrooms) mushrooms, choose ones with firm caps and avoid overly wet or slimy ones. This ensures your stuffed mushrooms will bake up beautifully.
- Get Creative with Fillings: Don’t be afraid to get creative with your stuffing. Add your favorite vegan ingredients like sun-dried tomatoes, spinach, or even a pinch of smoked paprika to make these vegan stuffed mushrooms uniquely yours.
Vegan Stuffed Mushroom FAQ
To keep stuffed mushrooms from getting soggy, make sure to pre-cook or sauté the filling ingredients to remove excess moisture and prevent it from leaking into the mushrooms during baking.
To remove moisture from mushrooms before stuffing, gently wipe them clean with a damp cloth or paper towel rather than submerging them in water, which can make them absorb excess liquid.
It’s best to avoid washing mushrooms before stuffing them, as they act like sponges and readily absorb water, which can result in a soggy filling; instead, wipe them clean to preserve their texture and flavor.
Recipes to pair with these vegan stuffed mushrooms
If you’ve embraced the magic of these gluten-free stuffed mushrooms in your kitchen, I’d love to hear about it – drop a comment or share your rating below, and don’t forget to join me on Instagram for plant-based recipes and wellness inspiration!
Cheesy Vegan Stuffed Mushroom Recipe (Gluten-Free)
Ingredients
- 20 baby bella or cremini mushrooms*
- 2 tbsp Vegan butter can sub for olive oil or avocado oil
- 2 Garlic cloves minced
- 1 Shallot* finely diced
- 4 oz Vegan cream cheese
- 1/3 cup Vegan parmesan cheese*
- 1/3 cup Almonds* roughly chopped
- 1/4 cup Finely chopped fresh parsley, plus more for garnish can sub for dried parsley
- 1/4 tsp Ground black pepper
- 1/2 tsp Sea salt
- 1/2 tsp Oregano
Instructions
- Start by cleaning the baby bella mushrooms, removing the stems, and finely chopping them, setting them aside for later. These caps will serve as the perfect vessel for our delicious stuffing.
- Preheat the oven to 400°F (200°C) and add a parchment-lined baking sheet or grease a baking sheet with a little avocado oil to prepare for roasting. This will ensure that your mushrooms bake to perfection without sticking to the sheet.
- In a skillet, melt vegan butter over medium heat. Add the finely chopped mushroom stems and sauté them for about 5 minutes. Then, add the onion and garlic, season with salt and pepper, and cook for an additional 1 to 2 minutes, letting the aromas meld together.
- Transfer the sautéed mushroom mixture to a mixing bowl and allow it to cool for a bit, so it doesn't immediately melt the cheesy mixture.
- Once the mushroom mixture has cooled, add the vegan cream cheese, vegan parmesan, freshly chopped parsley, and the delightful crunch of almonds to the mixing bowl. Stir everything together until you have a creamy and well-blended filling.
- Using about one tablespoon of the prepared filling, stuff the mushrooms, creating a small mound on top. Be mindful not to add too much stuffing, as the mushrooms will naturally shrink in the oven. Place the stuffed mushrooms onto the prepared baking sheet.
- Bake them in the oven until the top is golden and the mushrooms are slightly soft, filling your kitchen with an enticing aroma. Drizzle fresh lemon juice or sprinkle a little parsley on top before serving.
Video
Notes
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- Mushroom Selection: When picking your cremini (also known as baby bella mushrooms) mushrooms, choose ones with firm caps and avoid overly wet or slimy ones. This ensures your stuffed mushrooms will bake up beautifully.
-
- Get Creative with Fillings: Don’t be afraid to get creative with your stuffing. Add your favorite vegan ingredients like sun-dried tomatoes, spinach, or even a pinch of smoked paprika to make these vegan stuffed mushrooms uniquely yours.
- Mushrooms*: Can substitute for white button mushrooms.
- Shallot*: Can substitute for the onion of your choice.
- Almonds*: Can substitute for nuts your choice or omit them.
- Vegan parmesan cheese*: This can be substituted for the vegan cheese of your choice.
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These stuffed mushrooms look delicious. Can’t wait to make these.
Thank you, Simone! Let me know how you like them.
I’m prepping Thanksgiving dinner and I made these to test for Thanksgiving Day and they were a hot. Love them!
That’s amazing! Thank you for sharing. Happy Holidays!
These mushrooms are worth making. Thank you!
So kind of you! Thank you!
One of the best vegan stuffed mushroom recipes I’ve come across. These are so good!
That’s amazing! Thank you, Kerry!
These stuffed mushrooms are so good. I made them for a dinner party and everyone loved them.
Thank you for the kind words!
These stuffed mushrooms are amazing. IL be making them again for Christmas dinner.
Another great recipe from your blog. Worth making!
Thank you, Elaine.
These stuffed mushrooms are amazing.
I’m so happy you enjoyed them.
These stuffed mushrooms are amazing. I will be making them again for my sister’s bday. Another amazing recipe.
I’m so happy you enjoyed the recipe.
These are so darn good! You gotta make these if you haven’t already.