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Vegan Stuffed Mushrooms

Name: Vegan Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 24 cremini or white mushrooms; ¼ cup yellow or sweet onion (, chopped); ¼ teaspoon sea salt; 2 cloves garlic (, chopped); Your favorite oil for sautéing veggies (, or veggie broth if not using oil); ¼ cup breadcrumbs (, gluten-free if needed); ¼ cup crumbled veggie sausage (, homemade or store bought (gluten-free if needed, see note)); ¼ cup vegan Parmesan (, plus more to top); 2 tablespoons fresh parsley (, chopped (plus more for garnish))

By Sophia DeSantis, Reviewed by Anjali Shah on March 23, 2025

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These vegan Stuffed Mushrooms are my favorite easy appetizer to make with cremini mushrooms, vegan sausage, and homemade Parmesan. They’re so flavorful and always disappear fast when served warm. You can prep and bake them in under an hour, which makes them perfect for entertaining or everyday meals.

A black plate in a grey plate on a darker grey towel with stuffed appetizer mushrooms in it

I know mushrooms aren’t everyone’s favorite, but that’s definitely not the case for me! I think they’re perfect for stuffing, and I’ve always loved stuffed foods. They’re filling, simple to make, and always feel like a fun treat, especially when I’m cooking for my family or bringing food to share. I’ve made everything from taco stuffed peppers to stuffed zucchini flowers, so stuffed mushrooms were the next delicious step.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Recipes With Mushrooms!

📋 Recipe Card

I also wanted a version I could enjoy at gatherings without the usual meat-based fillings. I can’t eat the typical stuffed mushrooms with beef or chicken, so I created a plant-based option that’s absolutely tasty. It’s now one of my favorite recipes, just like these stuffed vegetarian zucchini that are fun and so simple.

👩🏽‍🍳 Why I Love This Recipe

This vegan stuffed mushroom recipe is such an easy win in my kitchen, and I honestly love that. These little bites never last long, whether I’m adding them to a snack board or serving them at a holiday dinner, they always go fast. I’ve always loved stuffed foods, and this one is definitely high on my list.

One more reason I think these are the best? You can prep them ahead of time. If you’ve ever hosted and tried to juggle five things at once in the kitchen, you know how helpful that is. Total lifesaver! When I’m planning to serve them as appetizers, I go with smaller mushrooms since they’re perfect for bite-sized snacking.

I’ve stuffed them with herbs, grains like quinoa or farro, and even added things like sun dried tomatoes or spinach when I want to mix things up. These vegan stuffed mushrooms are not fussy and not meant to be perfect, they’re meant to be eaten right off the baking tray, warm and delicious. I remember standing in my kitchen the first time I made them and eating five before they even made it to the table. That’s how I knew this one was a keeper. 🙂

🥘 Ingredients

Looking for an easy stuffed mushroom recipe that’s full of flavor and uses simple ingredients? This one has been my family’s favorite for years. Here’s what you’ll need:

Mushrooms: These are the heart of the recipe. I use button-sized cremini mushrooms for appetizers, but you can also use large portobello mushrooms to turn this into a main dish. Just make sure your mushrooms are sturdy with a rounded base so the filling stays in place.

Onion & Garlic: These two ingredients are the base of the filling and bring lots of flavor and depth.

Filling Mix-Ins: I add breadcrumbs to give the filling structure and help absorb moisture, which keeps it from getting soggy. The vegan sausage adds texture and a bit of protein.

Vegan Parmesan: I used my homemade vegan parmesan for this recipe, or you can buy vegan parmesan cheese at the grocery store.

Fresh Parsley: I use flat-leaf Italian parsley for the best flavor, curly parsley works too but is milder.

🔪 How To Make

This vegan stuffed mushroom recipe looks super fancy, but I promise it’s actually really easy. Here’s how make it in just three simple steps:

Prep the Mushrooms: First, I remove the stems from the mushrooms and chop them up. I sauté the chopped stems with onions, a pinch of salt, and a little olive oil over medium heat for about five to seven minutes, until all the liquid has cooked off. Then I stir in the garlic and breadcrumbs and cook for another two to three minutes until everything is toasted.

Stuff the Mushrooms: While the onion mixture cools, I mix the sausage, Parmesan, and parsley in a bowl. Then I stir in the cooked mushroom mixture until everything is combined. I fill each mushroom cap with about one to two teaspoons of the mixture, depending on the size, and top them with a little extra Parmesan.

Collage of mushrooms on a baking sheet being stuffed and all of the stuffed

Bake: I bake the mushrooms for 15 to 20 minutes until the tops are golden and slightly crisp. Once they’re ready, I serve them right away while they’re still warm.

Top view of a parchment lined baking sheet filled with baked stuffed appetizer mushrooms

💭 Expert Tips

My #1 Secret Tip for making this plant based stuffed mushroom recipe is to remove as much moisture as possible for the best texture in the filling. I do this by sautéing the chopped mushroom stems and onions until all the liquid has cooked off. I also never rinse the mushrooms with water and instead gently wipe them clean with a damp paper towel to keep them from getting soggy.

Other Tips To Keep In Mind:

Don’t Overfill: I’ve found that the stuffing expands a little as it bakes, so I avoid packing it in too tightly. I usually fill each mushroom about three quarters full to give it room to crisp up just right.
Let The Mushrooms Rest: When they come out of the oven, the mushrooms are very hot and a little soft. I let them rest for five to ten minutes before serving so the filling can firm up and stay in place when you take a bite.
Store Bought Sausage Tips: If I’m using uncooked store-bought vegan sausage, I make sure to cook it first. I sauté it with the other filling ingredients and add it right before the breadcrumbs so it blends in perfectly.

📖 Variations

These vegan stuffed mushrooms are one of my favorite bite-sized recipes, and I love how easy they are to switch up. For a variation I recommend these:

Different Mushrooms:Sometimes I make this as a main dish by using large portobello mushrooms instead of smaller ones. I pre-bake them cup side down for 10 minutes, then flip, fill, and bake for another 10 to 15 minutes until they’re browned and tender.

Gluten-Free: To keep this recipe gluten-free, I use certified gluten-free breadcrumbs and make sure the veggie sausage is labeled gluten-free too. Everything else in the recipe stays the same.

Different Stuffing: You can really get creative with the stuffing and use whatever ingredients you love. I’ve tried mixing in one quarter cup of cooked quinoa, a handful of chopped spinach, or even two tablespoons of sun dried tomatoes or olives for a fun twist.

Hand grabbing a stuffed mushroom from a grey plate full of them

🍽 Serving Suggestions

I love serving these stuffed mushrooms as part of a bigger appetizer spread when I have friends or family over. They also make a great side dish alongside a main course when I’m just cooking dinner for my family. Here are a few of my favorite ways to serve them:

With Other Appetizers: Other party finger foods work really well with these mushrooms. I love to pair them with vegan pigs in a blanket for something fun and familiar, then add vegan jalapeno poppers for a little heat. These buffalo cauliflower wings bring a nice tangy flavor, and my vegan sausage balls round it all out with a savory bite. It’s a mix that always keeps everyone coming back for more.

As A Side For These Entrees: I love plating them next to my healthy risotto for a cozy dinner, or pairing them with vegan meatloaf for a classic comfort meal. They also go really well with vegan wellington during the holidays or for a special occasion.

Drizzle Sauces Over Top: Try serving these as a snack, with a sauce over top or on the side. Some sauces that work well include this vegan pesto, a balsamic sauce, spicy vegan mayo, or even a Dijon mustard sauce.

🧊 Storage Directions

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: I don’t recommend freezing this recipe, as the mushrooms tend to change in texture once frozen and defrosted.

Reheating: To reheat from the fridge, warm them in the oven at 350 degrees Fahrenheit for 10 minutes.

❓Recipe FAQs

Are these kid-friendly?

Yes, my kids enjoy them, especially when they’re warm and topped with a little extra vegan Parmesan. The bite-sized shape makes them fun to eat, and the savory filling is mild enough for picky eaters.

Why are my stuffed mushrooms rubbery?

I’ve learned that mushrooms can turn rubbery if they hold too much moisture, especially if they’ve been rinsed with water. Instead, I gently wipe them clean with a damp cloth or paper towel. I always make sure they’re completely dry before stuffing and baking for the best texture.

Can I make this ahead of time?

Yes, I always make the filling ahead of time and stuff the mushrooms in advance. I keep them in the fridge for one to two days, then just bake them when I’m ready to serve. It makes things so much easier when I’m hosting or planning ahead.

Top view of a plate of stuffed appetizer mushrooms topped with parsley next to a peach bowl of Parmesan

🥣 More Vegan Recipes With Mushrooms!

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