Vegan Stuffed Mushrooms

No ratings yet

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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 77kcal

Author: Anjali Shah

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)

Instructions

Preheat oven to 400°F / 205°C
Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
Add the garlic and cook about 1 more minute.
Add the breadcrumbs and saute until toasted, about 2-3 minutes.
Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
Bake for 15-20 minutes until golden on top.
Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.

Notes

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.
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.

Nutrition