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Vegan Stuffed Mushrooms Without Breadcrumbs

Last Updated on November 24, 2023

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.

stuffed mushrooms without breadcrumbs

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

stuffed mushrooms without bread crumbs
  • 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

mushrooms for stuffed mushrooms
  • 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

stuffed mushrooms no breadcrumbs recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
filled mushrooms
  1. 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.
stuffing stuffed mushrooms

Notes

*If using dry (not in oil) sun-dried tomatoes, add 1 tbsp/15ml of oil to the tomatoes.

Mushrooms in Cooking

a basket of mushrooms

Mushrooms are a type of fungi that typically consist of a stem and a cap. They come in various shapes, sizes, and colors, and they can be found growing in a wide range of environments around the world.

While some mushrooms are edible and highly sought after for culinary purposes, others can be toxic or even deadly if ingested.

They have been used for thousands of years in various cultures for culinary, medicinal, and even recreational purposes.

They are known for their diverse flavors and textures and are a popular ingredient in many cuisines worldwide. Certain mushrooms are prized for their nutritional value and potential health benefits.

But in general, they are known to have an earthy, meaty texture. They also have a hint of nuttiness and umami taste.

Mushrooms are rich in protein and are often used as a substitute for meat like pork or beef, making them popular in vegan recipes.

They can also be used to bulk up dishes making them hearty and giving them a meat element. They are used in a myriad of recipes such as stir-fries, stews, to flavor broth, and more.

Health Benefits Of Mushrooms

As mentioned mushrooms are often used in a lot of vegan dishes. This is because they are a rich source of protein and fiber.

Protein is essential for building muscles and maintaining strong bones. Fiber supports gut health and healthy digestion.

They are also rich in vitamins and minerals that help improve the immune system. They have anti-inflammatory effects as well that help the body deal with swollen wounds or injuries.

Mushrooms are also great for weight management. They contain little calories and fat which can help you lose or maintain your weight while still being able to feel full.

(Source: uclahealth.org)

Tip, Variations, And Substitutions

stuffed mushroom recipe without breadcrumbs

🟫 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.

Other Vegan Mushroom Recipes And Articles

If you are interested in knowing more about mushrooms and trying out other vegan recipes you can check them out here:

This Bok Choy Soup with Mushrooms recipe is a fantastic way to keep warm during those rainy or snowy days. Best of of all it’s ready in under 15 minutes. 

Are you craving something indulgent and fried? If you want to chow down on the vegan version of fried chicken and still want to be health-conscious then these Fried Oyster Mushrooms are for you!

Another one is if you want something that’s perfect for a party with drinks then this Beer-Battered King Trumpet Mushrooms will hit the spot.

It’s meaty and coated in a light and fluffy batter. Perfect for a vegan snack while drinking. 

Also, if you’re interested in how to keep your oyster mushrooms fresh without hassle then this is a great read for you: Can you freeze mushrooms?

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stuffed mushroom filling

FREQUENTLY ASKED QUESTIONS

1. HOW DO I PREVENT MY MUSHROOMS FROM GETTING SOGGY?

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.

2. CAN I USE PANKO BREADCRUMBS ON MY VEGAN MUSHROOMS?

Yes, you can! This will add a crunchy texture to the filling. Just make sure to use gluten-free breadcrumbs or make your own.

3. HOW DO I STORE MY LEFTOVER VEGAN MUSHROOMS?

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.

stuffed mushrooms without breadcrumbs

Easy Vegan Stuffed Mushrooms Recipe (Without Breadcrumbs)

These easy vegan stuffed mushrooms are the perfect appetizer or side dish for your dinner party. It's a gluten-free and hearty recipe that's full of flavor!
5 from 12 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
soak time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 20 pieces
Calories: 42kcal
Author: SHU-CHUN

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

Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 91mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

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