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Easy Vegan Stuffed Mushrooms
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4.34 from 3 votes

Easy Vegan Stuffed Mushrooms

This is the best appetizer recipe for Easy Vegan Stuffed Mushrooms. Make this recipe low carb, gluten free, vegan, and Mediterranean diet friendly!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizers and Sides
Cuisine: Mediterranean
Search Result: appetizer, easy, Mediterranean Diet, mushrooms, vegan
Servings: 25 -28
Servings: 1g
Author: Food, Wine, and Love

Ingredients

  • Mushrooms- 24-28 about one pound depending on the size of your mushrooms.
  • Olive Oil – ¼ cup divided
  • Panko Style Bread Crumbs– ½ 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 ½ teaspoons.
  • Grated Parmesan Cheese.- ½ 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

  • 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, combine together 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.

Recipe 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’.
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Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 62g | Protein: 21g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 572mg | Fiber: 10g | Sugar: 9g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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