Vegan Stuffing Mushrooms Recipe

Transforming humble mushrooms into bite-sized morsels of savory delight has become my latest culinary obsession, and this stuffed mushroom recipe is the ultimate game-changer—it’s like a delicious hug for your taste buds! 🍄✨

Creating recipes that are rich in flavor and texture yet entirely plant-based is my passion. My vegan stuffing for mushrooms is a delightful medley of tastes and textures.

It starts with large cremini mushrooms that provide a fantastic (and healthy) base for stuffing. I then add a mixture of whole wheat bread crumbs, pungent garlic, and parsley to create an exceedingly savory stuffing.

A hint of nutritional yeast and the umami counterpoint of soy sauce round out the flavor profile and make this dish an irresistible healthy option for any gathering.

Vegan Stuffing Mushrooms Recipe Ingredients

• Mushrooms: Low in calories, rich in antioxidants, and provide a meaty texture.
• Olive Oil: Source of healthy fats that enhance flavor and moisture.
• Onion: Adds sweetness and depth, packed with vitamin C and fiber.
• Garlic: Provides a savory umami boost, known for its immune-boosting properties.
• Bread Crumbs: Adds satisfying crispiness and bulk, optional for gluten-free diets.
• Nutritional Yeast: Offers a cheesy taste, rich in B vitamins and complete protein.
• Dried Herbs: Thyme and sage add earthy, aromatic flavors to the stuffing.

Vegan Stuffing Mushrooms Recipe Ingredient Quantities

• 18 large cremini or button mushrooms
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup bread crumbs (preferably whole wheat or gluten-free)
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Salt to taste

How to Make this Vegan Stuffing Mushrooms Recipe

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by placing parchment paper on it.

2. Wipe the mushrooms with a wet cloth, carefully detach the stems, and set them aside. Put the mushroom caps on the untouched baking tray.

3. The stems of the mushrooms should be chopped finely.

4. In a big frying pan, warm up 1 tablespoon of olive oil over medium heat. Toss in the diced onion and cook until clear, right around 3-4 minutes.

5. Add minced garlic and chopped mushroom stems to the skillet and cook for another 2 minutes, stirring frequently.

6. Add the bread crumbs, broth, soy sauce, nutritional yeast, thyme, sage, and pepper to the pan, and stir to combine. Let the mixture cook for about 3 minutes, until it is well combined and slightly moist.

7. Take the skillet off the heat and mix in the chopped fresh parsley. Adjust the seasoning and add salt to taste.

8. Firmly pack the breadcrumb mixture into each mushroom cap.

9. Pour the leftover tablespoon of olive oil over the filled mushrooms to help them brown and taste better.

10. Place in the preheated oven and bake for 20-25 minutes. The mushrooms should be tender, and the tops should be golden brown. Serve warm.

Vegan Stuffing Mushrooms Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Wet cloth
5. Knife
6. Cutting board
7. Frying pan
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cup

FAQ

• Can I make this recipe gluten-free?Certainly! You can use gluten-free bread crumbs and tamari in place of soy sauce.
• What can I use instead of nutritional yeast?You can leave it out or include a tablespoon of miso paste for a different, slightly more interesting flavor.
• Can I prepare the stuffing in advance?The filling can be prepared up to a day in advance and kept in the fridge until you need it.
• What if I don’t have fresh parsley?A substitution for what is used in excess of this recipe is 1 tablespoon of dried parsley or another fresh herb like basil or chives.
• How do I store leftover mushrooms?Keep them in a sealed container in the fridge for a maximum of 3 days. The oven is the best way to heat them up again.
• Can I add other vegetables to the stuffing?Of course! For added flavor, you can include some very finely chopped celery or bell pepper.

Vegan Stuffing Mushrooms Recipe Substitutions and Variations

Substitutes for olive oil include avocado oil and coconut oil.
Bread crumbs: for a gluten-free option, use almond flour or crushed walnuts.
Substitute coconut aminos for soy sauce or tamari.
Nutritional yeast: for a different umami flavor, use a tablespoon of miso paste.
Dried thyme: If using dried thyme, substitute with dried oregano or dried rosemary.

Pro Tips

1. For added flavor, consider roasting the mushroom caps in the oven for about 10 minutes before stuffing them. This draws out moisture, concentrates their flavor, and prevents sogginess.

2. When sautéing the onions, allow them to caramelize slightly for a sweeter, richer flavor. This will add depth to your stuffing mixture.

3. If you prefer a bit of a kick, add a pinch of red pepper flakes to the breadcrumb mixture while it’s cooking in the skillet.

4. Substitute a portion of the bread crumbs with finely chopped nuts (such as walnuts or pecans) for added texture and a nutty flavor.

5. Garnish the finished stuffed mushrooms with a sprinkle of extra nutritional yeast for a cheesy finish or a drizzle of balsamic glaze for a tangy twist.