This recipe for Easy Vegan Stuffed Mushrooms is perfect for parties or tailgates.

I like that this is such an easy recipe to make!

Easy Vegan Stuffed Mushrooms

I could certainly serve this beside my popular recipe for the Best Easy Italian Bruschetta. Both of these recipes are great for when you entertain.

This delicious vegan recipe is a winner for serving up for a crowd.

Something that I like about this recipe is that it can be prepared ahead of time and then heated up when I am ready to serve it.
Also, there are many ways to enhance or personalize these yummy stuffed mushrooms.

Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.

Yes, you can certainly stuff these baked mushrooms the night before actually baking them.

To do so, you would need to prepare the mushrooms just as you would if you were to bake this recipe right away.
Then instead of placing the mushrooms into the oven, cover them well with plastic wrap and then store the mushrooms in the refrigerator.

You could easily freeze these stuffed mushrooms as well.

Simply prepare the mushrooms as you would if you were baking them immediately. Then tightly pack them into a flat freeze container such as one of these. When you are ready to make these simply allow them to defrost in the refrigerator for a couple of hours first.
I should mention that these instructions assume that your ingredients are able to be frozen as not everything is suitable for freezing.

Obviously, to make these mushrooms vegan you will need to use vegan ingredients.

However, if you are simply here following this recipe as a Mediterranean diet friendly appetizer then you will be able to add grated Parmesan cheese. Vegan diet followers can omit this or use a vegan cheese alternative instead.

You will also need bread crumbs for this recipe.

Mediterranean diet followers can use whole wheat Italian or similar style bread crumbs. I love that there are a lot of vegan, low carb, and gluten free alternatives for bread crumbs for folks as well!

Here are some helpful tips for making these Easy Vegan Stuffed Mushrooms

I just mentioned that there are vegan alternatives for bread crumbs and for cheese Also, followers of the Mediterranean diet can use whole wheat Italian or similar style bread crumbs.

Here are some more great tips for you.

1. These stuffed mushrooms can be frozen away for later use. If you are planning on doing this then do not precook the mushrooms before freezing them. Also, be sure to store your mushrooms in a flat freezer container that has sides, packing the mushrooms in enough to keep them with the stuffing standing upright.
2. Chopping or mincing your ingredients is essential for allowing them to fit inside of the mushrooms well. I like to make the bulk of the stuffing ahead of time and allow them to integrate together in the refrigerator before actually stuffing the mushrooms with it.
3. Use a baking sheet lined with
   Parchment Paper to bake your mushrooms on for an easy clean up and to allow the mushrooms to easily bake.
4. I mention in the preparation of the mushrooms to remove the stems, however, you can keep the stems intact, cutting off the ends and cleaning around them, or you can remove the stems and chop them up and then add them to the stuffing if you desire to do so.

Here is what you need to know about the mushrooms and how to prepare them for this recipe.

First off, the best mushrooms to use in a recipe such as this one are the large sturdy white kind. For an appetizer recipe such as this one, I like Baby Bella or large Cremini mushrooms. But, Portobello mushrooms or Shiitake mushrooms can work in this recipe too.

Here is how to prepare your mushroom.

Use a paper towel or clean dish towel to wipe the dirt off of your mushroom and then remove the stems (which can be chopped up and added to the stuffing!). Then use a spoon to scoop out the ‘gills’.Some folks prefer to keep the stems intact and simply clean around them. If you go this route I suggest trimming off the ends of the stems.

These stuffed mushrooms can be prepared ahead of time and then refrigerated.

The leftovers can be stored in an airtight container for four to five days as well. Simply reheat them in a toaster oven to heat them up.

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By the way, while you are here you may also be interested in these ideas.

• Easiest Greek Salad in Vinaigrette Dressing.
• Mediterranean Diet Freindly Cake made with olive oil.
• How to Follow the Mediterranean Diet.

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Easy Vegan Stuffed Mushrooms

Easy Vegan Stuffed Mushrooms

As mentioned above, there are vegan alternatives for bread crumbs and for cheese Also, followers of the Mediterranean diet can use whole wheat Italian or similar style bread crumbs.

I also mentioned how to prepare your mushrooms for this recipe.

To prepare your mushrooms, use a paper towel or clean dish towel to wipe the dirt off of your mushroom. For more room to place the stuffing you can then remove the stems (which can be chopped up and added to the stuffing!). Then use a spoon to scoop out the ‘gills’.

What you will need to make these Easy Vegan Stuffed Mushrooms

• Mushrooms- 24-28 (about one pound depending on the size of your mushrooms).
• Olive Oil – 1/4 cup divided
• Panko Style Bread Crumbs– 1/2 cup. I mentioned above that there are vegan alternatives for bread crumbs and Mediterranean diet friendly whole wheat Italian or similar style bread crumbs. Use a preseasoned breadcrumb product instead of seasoning is a great idea too!
• Garlic– 2 cloves minced or chopped. That is about 2 – 2 1/2 teaspoons.
• Grated Parmesan Cheese.- 1/2 cup. Vegan diet followers can omit this or use a vegan cheese alternative instead.
• Optional: Parsley- 4 tablespoons chopped, divided. Fresh parsley is preferred. You can sub in or add chives, chopped green onion, kale or similar dark green vegetable.
• Optional: cooked chickpeas or similar legumes.
• Optional: Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper.

How to make Easy Vegan Stuffed Mushrooms

• Preheat your oven to 400. Prep a baking sheet with parchment paper
• Sprinkle one tablespoon of olive oil into a large mixing bowl.
• Prepare your mushrooms as directed, wiping down the outside, removing the stem if desired, and cleaning out the ‘gills’. Then place the mushrooms into the bowl that you just placed a tablespoon of olive oil into. Toss the mushrooms in the oil, so that each mushroom is (close to being) evenly covered with the oil. Place the mushrooms on the prepared baking pan with the open side up.
• We will now make the stuffing. Using the bowl that you just tossed the mushrooms in with the olive oil, combinbe together the the bread crumbs, garlic, cheese, and half of the chopped parsley. Then add the optional ingredients and seasonings.
• Use a small cookie scoop or spoon to scoop the stuffing into each mushroom. Then sprinkle the reaming olive oil over the mushrooms.
• Bake your stuffed mushrooms for 20-15 minutes or until they begin to brown. Top with the remaining chopped parsley (or alternative), additional cheese, or seasonings.

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This is the best and most delicious appetizer recipe for Easy Vegan Stuffed Mushrooms. Make this recipe low carb, gluten free, vegan, and Mediterranean diet friendly!

Continue to Content

Yield: 25-28

Easy Vegan Stuffed Mushrooms

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This is the best appetizer recipe for Easy Vegan Stuffed Mushrooms. Make this recipe low carb, gluten free, vegan, and Mediterranean diet friendly!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• Mushrooms- 24-28 (about one pound depending on the size of your mushrooms).
• Olive Oil – 1/4 cup divided
• Panko Style Bread Crumbs– 1/2 cup. I mentioned above that there are vegan alternatives for bread crumbs and Mediterranean diet friendly whole wheat Italian or similar style bread crumbs.
• Garlic– 2 cloves minced or chopped. That is about 2 – 2 1/2 teaspoons.
• Grated Parmesan Cheese.- 1/2 cup. Vegan diet followers can omit this or use a vegan cheese alternative instead.
• Parsley (optional)- 4 tablespoons chopped, divided. Fresh parsley is preferred. You can sub in or add chives, chopped green onion, kale or similar dark green vegetable.
• Optional- cooked chickpeas or similar legumes.
• Optional- Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper.

Instructions

1. Preheat your oven to 400. Prep a baking sheet with parchment paper
2. Sprinkle one tablespoon of olive oil into a large mixing bowl.
3. Prepare your mushrooms as directed, wiping down the outside, removing the stem if desired, and cleaning out the ‘gills’. Then place the mushrooms into the bowl that you just placed a tablespoon of olive oil into. Toss the mushrooms in the oil, so that each mushroom is (close to being) evenly covered with the oil. Place the mushrooms on the prepared baking pan with the open side up.
4. We will now make the stuffing. Using the bowl that you just tossed the mushrooms in with the olive oil, combine together the bread crumbs, garlic, cheese, and half of the chopped parsley. Then add the optional ingredients and seasonings.
5. Use a small cookie scoop or spoon to scoop the stuffing into each mushroom. Then sprinkle the reaming olive oil over the mushrooms.
6. Bake your stuffed mushrooms for 20-15 minutes or until they begin to brown. Top with the remaining chopped parsley (or alternative), additional cheese, or seasonings.

Notes

As mentioned above, there are vegan alternatives for bread crumbs and for cheese. Also, followers of the Mediterranean diet can use whole wheat Italian or similar style bread crumbs.

I also mentioned how to prepare your mushrooms for this recipe.

To prepare your mushrooms use a paper towel or clean dish towel to wipe the dirt off of your mushroom. For more room to place the stuffing you can then remove the stems (which can be chopped up and added to the stuffing!). Then use a spoon to scoop out the ‘gills’.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Whole Wheat Panko Breadcrumbs
• 
  Parchment Paper
• 
  Olive Oil,

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 471Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 572mgCarbohydrates: 62gFiber: 10gSugar: 9gProtein: 21g

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.

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Did you make this? Please let me know on facebook if you liked this recipe. (click on the facebook "f" on the left)Tips and suggestions are appreciated as well! 🙂 <3 Annie