Last Updated on April 19, 2024
Start your meals the right way with these vegan stuffed mushrooms. It’s a savory and meaty dish that’s a perfect appetizer for every occasion. These stuffed cremini mushrooms are so flavorful and absolutely delicious.
They are stuffed with artichoke hearts, sun-dried tomatoes, and nutritional yeast that gives it a little cheesy taste and is naturally gluten free.
I just love the savory and cheesy filling. It’s easy to put together and then you bake it to savory perfection. Believe me, it adds sophisticated flavor and depth and brings our mushrooms to entirely new heights.
You gotta try this classic vegan appetizer that’s not only tastes good but packed with nutrition.
Easy Vegan Stuffed Mushrooms – The Best Festive Vegan Appetizer
- It’s a crowd-pleasing side dish or appetizer for your dinner party that pairs well with other dishes.
- It has a meaty texture with a filling that tastes like cheese, which will delight your tastebuds.
- Easy to make with readily available ingredients.
Ingredients
- 1 lb/450g crimini mushrooms, 20-24 medium
- ½ cup/60g raw cashews, soaked overnight
- 2 tbsp/10g nutritional yeast (Nooch)
- 3 cloves/15g garlic
- ¾ cup/135g store-bought vegan preserved artichoke hearts, chopped
- ½ cup/80g sun-dried tomatoes*, coarsely chopped
- 2 tbsp/30ml lemon juice
- ½ tsp/1g ground black pepper
- ½ tsp/3g coarse salt
How To Make Vegan Stuffed Mushrooms
- Soak the cashews in water for at least 8 hours. Drain and set aside. Preheat the oven to 375 degrees F or 190 degrees C. Line a baking pan with aluminum foil or parchment.
- Clean the mushrooms by wiping away the dirt with a damp towel. Remove the mushroom stems from the base, and with the use of a paring knife carve out more space without piercing through the mushroom. Place the mushroom caps open side up on the baking pan.
- To make the filling, combine the drained cashews, peeled garlic cloves, and lemon juice in a blender. Blend on high pausing to scrape down occasionally, until mostly smooth.
- Add the yeast and artichoke hearts and a seasoning of salt and pepper, about a pinch each. Blend until only bits of artichoke remain. Add the sun-dried tomatoes and pulse to combine.
- Stuff the mushroom caps with heaping spoonfuls of the mixture into each of the open caps. Then bake the mushrooms for 20 minutes until they are tender and the filling is toasted. Garnish with parsley as a topping and serve warm.
Notes
*If using dry (not in oil) sun-dried tomatoes, add 1 tbsp/15ml of oil to the tomatoes.
Tip, Variations, And Substitutions
🟫 Panko bread crumbs – This will add a crispy and crunchy texture to your filling.
You can sprinkle these as a topping. Just make sure that these breadcrumbs are made with gluten-free bread.
You can also make your very own bread crumb for the topping. Just crumble day-old bread that’s gluten-free and fry it on the stove with a little bit of oil until crispy.
🟫 Pine nuts or walnuts – You can substitute the cashews and use these instead. They will still provide that nutty and buttery taste.
For added flavor, you can toast this on a dry pan on the stove.
🟫 Thyme or rosemary – this will make your mushrooms more fragrant.
🟫 Red Pepper flakes – Can be added if you want a kick of heat and spiciness.
🟫 White button mushrooms – These can take the place of our cremini mushrooms. Just remove the stems and create mushroom caps.
Then stuff them with our filling. They have the same earthy and meaty texture as our cremini mushrooms.
🟫 Grated vegan cheese – Sprinkle some grated vegan cheese on top for an extra umami flavor.
FREQUENTLY ASKED QUESTIONS
You should cook them properly until they turn a golden brown color and slightly crisp.
Also, you must not overstuff your vegan mushrooms as the added moisture will make them soggy as well.
Yes, you can! This will add a crunchy texture to the filling. Just make sure to use gluten-free breadcrumbs or make your own.
Just pop them in an airtight container and keep them in the fridge. You can reheat them when it’s time to serve.
This will prevent them from absorbing odors, and flavors from other food in your fridge.
Easy Vegan Stuffed Mushrooms Recipe (Without Breadcrumbs)
Ingredients
- 1 lb crimini mushrooms 20 to 24 medium-sized pieces
- ½ cup raw cashews soaked overnight
- 2 tbsp nutritional yeast
- 3 cloves garlic
- ¾ cup preserved artichoke hearts chopped
- ½ cup sun-dried tomatoes coarsely chopped
- 2 tbsp lemon juice
- ½ tsp ground black pepper
- ½ tsp coarse salt
Instructions
- Soak the cashews in water for at least 8 hours. Drain and set aside. Preheat the oven to 375 degrees F or 190 degrees C. Line a baking pan with aluminum foil or parchment.
- Clean the mushrooms by wiping away the dirt with a damp towel. Remove the mushroom stems from the base, and with the use of a paring knife carve out more space without piercing through the mushroom. Place the mushroom caps open side up on the baking pan.
- To make the filling, combine the drained cashews, peeled garlic cloves, and lemon juice in a blender. Blend on high pausing to scrape down occasionally, until mostly smooth.
- Add the yeast and artichoke hearts and a seasoning of salt and pepper, about a pinch each. Blend until only bits of artichoke remain. Add the sun-dried tomatoes and pulse to combine.
- Stuff the mushroom caps with heaping spoonfuls of the mixture into each of the open caps. Then bake the mushrooms for 20 minutes until they are tender and the filling is toasted. Garnish with parsley as a topping and serve warm.
Nutrition
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