Easy Vegan Stuffed Mushrooms • It Doesn’t Taste Like Chicken

Easy Vegan Stuffed Mushrooms are the perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, sautéd onion, garlic, panko, and seasonings, then they are topped with more panko that bakes to a crispy golden topping. These savory, bite-sized, snacks are pop-ably delicious!

Easy Vegan Stuffed Mushrooms are the perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, sautéd onion, garlic, panko, and seasonings, then they are topped with more panko that bakes to a crispy golden topping. These savory, bite-sized, snacks are pop-ably delicious! #itdoesnttastelikechicken #veganappetizer #appetizer

Looking for a great vegan appetizer idea? These easy vegan stuffed mushrooms are the perfect solution. The mushrooms and filling can be prepped ahead of time, so all you have to do is add the panko on top and bake them when you are ready to serve them.

Most stuffed mushroom recipes are full of cheese or meat, but we skip that in this recipe by using vegan cream cheese (homemade or store-bought), and instead of meat we use the leftover mushroom stems and seasonings for a hearty savory filling. Dairy-free, with a gluten-free option, this is a great appetizer that everyone can enjoy.

I love that these mushrooms also make a great side dish. Serve them alongside my vegan steak recipe, vegan chicken recipe, truffle mac & cheese, garlic mashed potatoes, or with salad as a lighter meal. This recipe makes 20 stuffed mushrooms but feel free to halve the recipe or double it depending on how many you want to enjoy.

Easy Vegan Stuffed Mushrooms are the perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, sautéd onion, garlic, panko, and seasonings, then they are topped with more panko that bakes to a crispy golden topping. These savory, bite-sized, snacks are pop-ably delicious! #itdoesnttastelikechicken #veganappetizer #appetizer

Ingredients:

Mushrooms: you can use cremini or button mushrooms. I like to use the slightly larger sized mushrooms so there is lots of room for stuffing them. To prep, you simply wipe the mushrooms clean, and snap off the stems to create a space for the stuffing. Don’t discard the mushroom stems, we use those in the filling.

Vegan Cream Cheese:  I use my recipe for vegan cream cheese in the stuffed mushrooms which tastes wonderful and holds up well. I’ve also tried store-bought vegan cream cheeses and while they are also tasty, some of them melt away quite a bit. So if you use store-bought vegan cream cheese just be aware of that. You could alternatively use a store-bought vegan mozzarella which might hold up a little better.

Panko Breadcrumbs: I use panko in the filling to help bulk it up, and on top for a crispy coating. I like panko because it is extra crispy, but you could use regular bread crumbs in a pinch.

Seasonings: onions, garlic, thyme, salt and pepper. Simple ingredients that enhance the mushroom flavor and make the filling super savory.

Remove the stems and chop them up

How to Make Easy Vegan Stuffed Mushrooms:

Wipe the mushrooms clean with a damp towel, then snap the stem off of each mushroom. Chop up the stems and set them aside. Arrange the mushroom caps, cavity side up on the prepared baking sheet and set aside.

Sauté the mushrooms stems with onion and garlic

Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onions, and garlic. Sauté for 5 – 10 minutes until the veggies soften and begin to brown.

Mix the mushroom stem mixture with vegan cream cheese, breadcrumbs, and seasoning.

In a medium bowl, mix together the cooked mushroom stem and onion mixture, along with the vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.

Top the mushrooms with panko and then bake.

Divide the mixture evenly among the mushroom caps and place the mushrooms filling side up on the prepared baking sheet. Put the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling, and then return them to the pan. Lightly spray the tops with spray oil. Then bake for 15 – 20 minutes until the mushrooms are cooked through.
Garnish with parsley and serve hot as an appetizer or side dish.

Easy Vegan Stuffed Mushrooms are the perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. Mushroom caps are stuffed with vegan cream cheese, sautéd onion, garlic, panko, and seasonings, then they are topped with more panko that bakes to a crispy golden topping. These savory, bite-sized, snacks are pop-ably delicious! #itdoesnttastelikechicken #veganappetizer #appetizer

These Easy Vegan Stuffed Mushrooms…

  • are super savory and scrumptious
  • the perfect appetizer
  • can be prepped mostly ahead of time, then just bake and serve!

More vegan mushroom recipes you might like:

Vegan Mushroom & Walnut Pâté
Easy Vegan Mushroom Stroganoff
Quick & Easy Mushroom Bacon
Easy Vegan Mushroom Lettuce Wraps
Vegan Creamy of Mushroom Soup
Easy Vegan Mushroom Gravy

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.

Bon Appetegan!
Sam Turnbull.

Easy Vegan Stuffed Mushrooms

The perfect party appetizer or they make a great side dish too! They look fancy but are easy to make. These savory, bite-sized, snacks are pop-ably delicious!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: 4 – 6 (makes 20 stuffed mushrooms)

Calories: 35kcal

Ingredients

  • 20 button or cremini mushrooms (see step 1 for prep) (24oz/ 680g)
  • 1 tablespoon olive oil
  • 1 small yellow onion chopped
  • 4 cloves garlic minced or pressed
  • ½ cup vegan cream cheese (see notes)
  • ½ cup panko breadcrumbs divided (gluten-free if preferred)
  • 1 ½ teaspoons dried thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • fresh parsley chopped, for garnish

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Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet.

  • Wipe the mushrooms clean with a damp towel, then snap the stem off of each mushroom. Chop up the stems and set them aside. Arrange the mushroom caps, cavity side up on the prepared baking sheet and set aside.

  • Heat the olive oil in a large skillet or frying pan, then add the chopped mushroom stems, onions, and garlic. Sauté for 5 – 10 minutes until the veggies soften and begin to brown.

  • In a medium bowl, mix together the cooked mushroom stem and onion mixture, along with the vegan cream cheese, ¼ cup panko bread crumbs, thyme, salt, and pepper.

  • Divide the mixture evenly among the mushroom caps and place the mushrooms filling side up on the prepared baking sheet. Put the remaining ¼ cup of panko in a small bowl and then dip each mushroom in the panko to coat the filling, and then return them to the pan. Lightly spray the tops with spray oil. Then bake for 15 – 20 minutes until the mushrooms are cooked through.

  • Garnish with parsley and serve hot as an appetizer or side dish.

Notes

Vegan cream cheese: I use my recipe for vegan cream cheese in the stuffed mushrooms which tastes wonderful and holds up well. I’ve also tried store-bought vegan cream cheeses and while they are also tasty, some of them melt away quite a bit. So if you use store-bought vegan cream cheese just be aware of that. You could alternatively use a store-bought vegan mozzarella which might hold up a little better.
Make Ahead: prepare the mushrooms and filling and stuff the mushrooms. Cover and store them in the fridge overnight. Coat in panko just before baking then bake and serve fresh. Leftover mushrooms can also be reheated in the oven at the same temperature for 5 – 10 minutes.
Oil-free: to make oil-free omit the oil when sautéing the mushroom stems and onions and instead do a water or broth sauté. Make the homemade vegan cream cheese and omit the coconut oil. It will still hold up well. 

Nutrition

Serving: 1stuffed mushroom (recipe makes 20 stuffed mushrooms) | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

More vegan appetizers you might enjoy…



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