vegan stuffed mushrooms

These Vegan Stuffed Mushrooms truly are THE best! Hearty and well-spiced, these little umami-bombs make the perfect appetizer or side dish. Gluten &amp; Grain-Free. 

The BEST Vegan Stuffed Mushrooms

low-sodium tamari, divided

(55 g) raw walnuts

(75 g) pine nuts

yellow onion, quartered

rib celery,

garlic

nutritional yeast

rosemary (or 2 tsp dried)

thyme (or 1/2 tsp dried)

smoked paprika

sage

black pepper,

vegan butter (optional;

(60 ml) dry red wine

Prep: 

Preheat the oven to 400F and set a 9&#215;9&#8243; baking dish aside.

Marinate the Mushrooms

  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.

 Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.

Process the Filling

add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.

Cook the Filling

heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut &amp; spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker &#8220;paste.&#8221; Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.

Fill the Mushrooms

Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut &amp; spice &#8220;breadcrumbs&#8221; over each mushroom.

Bake

Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

This is my new favorite dish to make. It hits all the right notes with the umami-ness, acidity, and texture. I made it last night and my wife loved it so much that I'll be making it again tonight. This dish will definitely be part of our weekly rotation. Thanks Caitlin!

Not only was this easy to put together, it was absolutely delicious. I will make this again and again. This is a real crowd pleaser.

Great recipe! I was super lazy so didn’t sauté any veggies. Just processed, including mushroom stems, filled and baked. Thanks for yummy recipe.

Really loved this recipe! I thought it was a little complicated and involved but because they were so good I'm making a big batch for thanksgiving.

Delicious! Added some panko bread crumbs to the filling "paste" because we have a bunch we need to use and it was soo good

Tasty and simple. Even the non vegans ate them up.

These mushrooms were a big hit on Christmas Eve! Easy to make. Filling proportions were perfect. Personally, I preferred the taste of the filling before adding the red wine and may leave it out next time. A selfish choice, since everyone else loved them as they were.

These are quite literally one of the best little bites I’ve ever put in my mouth!! Easily my new favorite stuffed mushroom recipe (and that’s coming from someone who has the copycat recipe for Cheesecake Factory’s stuffed mushrooms iykyk)! Everyone vegan and non vegan went crazy for these and I love how the nuts give it a little protein punch. Highly recommend!!

I never write reviews but these really are the best stuffed mushrooms. I’ve made them several times for both vegans and non. Every time I’m asked for the recipe. SO DELISH!

OMGoodness! I just made these, and they were the best vegan stuffed mushrooms we've ever had.  My vegans and omnivores both loved it!!! I didn't have pine nuts so I just used walnuts and honestly it came out great. I immediately sent the recipe link to my daughters so they can have it. Thanks so much for sharing your talents with us! This was top notch!

https://www.youtube.com/watch?v=TcHFAGZWFyU

Let's make the BESSSSST Vegan Stuffed Mushrooms, or as I like to call them, Umami Flavor Bombs. Get the full recipe: https://frommybowl.com/best-vegan-stuffed-mushrooms/

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The BEST Vegan Stuffed Mushrooms (Gluten-Free)

These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!&nbsp;

Greek-Style Vegan Stuffed Mushrooms {dairy free}

portobello mushroom caps

panko bread crumbs

oz baby spinach (fresh, chopped)

onion

vegan feta cheese (optional)

red peppers (diced (jarred type))

oregano

dill

Olive oil spray

olive oil

lemon (optional)

parsley (optional)

Salt and pepper (to taste)

Preheat oven to 375 degrees F.

Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.

Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.

Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.

Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695217130/oocjtxls2upltusrzhin.mp4

These vegan stuffed mushrooms are loaded with Greek flavors. Fresh portobello mushrooms are stuffed with roasted red peppers, spinach, breadcrumbs, and tangy vegan feta cheese. It's a healthy vegan recipe that's quick, easy, and hearty enough for dinner.

Vegan Stuffed Mushrooms

Simple, savory 7-ingredient stuffed mushrooms topped with a black rice-walnut filling and vegan parmesan cheese!

7-Ingredient Vegan Stuffed Mushrooms

black rice ((or sub wild or brown rice))

vegetable stock

baby portobello

vegan parmesan cheese

raw walnuts ((crushed))

tsp garlic

Tbsp olive oil

Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.

Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed – anywhere from 30-45 minutes. Taste to sample doneness – if you prefer a chewier, softer rice, cook longer. If you’re OK with more bite, check around the 25-minute mark.

In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.

Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.

Prepare parmesan cheese if needed. Set aside.

Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.

Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.

Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)

Top 3 vegan stuffed mushrooms recipes from across the web

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Greek-Style Vegan Stuffed Mushrooms...

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Top 3 vegan stuffed mushrooms recipes from across the web

The most viewed vegan stuffed mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The BEST Vegan Stuffed Mushrooms

Greek-Style Vegan Stuffed Mushrooms...

7-Ingredient Vegan Stuffed Mushroom...

The most viewed vegan stuffed mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine