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These delightful vegan stuffed mushrooms have a creamy filling with a distinctly cheesy taste, thanks to the nutritional yeast. They make a great appetizer that will please vegans and omnivores, alike!
The recipe comes from the cookbook, 30-Minute Frugal Vegan Recipes by Melissa Copeland.
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These stuffed mushrooms can be made in just 30 minutes with affordable ingredients that are easy to find in your local grocery store. Just like all the recipes in the cookbook, 30-Minute Frugal Vegan Recipes.
Ingredients you need
Ingredient notes and substitutions
- Mushrooms ~ No need for fancy mushrooms in this recipes, white mushrooms work best. Look for large ones so they are easier to stuff. And be sure to clean them with a damp cloth before stuffing them.
- Artichoke hearts ~ Canned artichoke hearts are definitely the most convenient. You can buy them whole, halved or quartered. It doesn’t matter as they are going to be chopped up anyway, so just get whatever is the cheapest.
- Mayo ~ Traditional mayo is not vegan, so be sure to read the label. Follow Your Heart Vegenaise and Hellman’s Vegan Dressing and Sandwich Spread or two popular brands or make this easy homemade vegan mayonnaise.
- Nutritional yeast ~ Nutritional yeast is a deactivated yeast and provides a slight cheesy flavor. It is available in most mainstream grocery stores these days. If for some reason you can’t find it, you can leave it out and add additional breadcrumbs if needed.
- Breadcrumbs ~ Regular breadcrumbs work well here. Panko could be used, but the extra crunch you get from Panko isn’t necessary here. Use gluten-free breadcrumbs, if desired.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
These tasty bites are super easy to make!
Cleaning the mushrooms with a damp cloth and remove the mushroom stems (1). Chop the stems up to use in the filling.
Sauté the onion, garlic, and mushroom stems and transfer them to a bowl (2).
Add the chopped artichoke hearts, herbs, nutritional yeast, and vegan mayo to the bowl (3) and mix well (4).
Using a small spoon, gently fill the mushroom caps, packing in the filling and mounding it on top (5).
Sprinkle the breadcrumb topping over each stuffed mushroom, gently pressing it on so it sticks (6).
Bake until the tops are golden brown. Serve warm!
30-Minute Frugal Vegan Recipes Cookbook
This recipe comes from the cookbook, 30 Minute Frugal Vegan Recipes by Melissa Copeland. You might know Melissa from her blog, The Stingy Vegan, where she shares delicious inexpensive vegan recipes.
This book follows the same concept. Using easy-to-find ingredients, Melissa creates flavorful dishes that can all be made in under 30 minutes, making them perfect for weeknight dinners or stress-free entertaining.
Be sure to check out my collection of 15-minute vegan recipes and 30-minute vegan recipes!
More vegan appetizer recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to grab your copy of 30 Minute Frugal Vegan Recipes!
Mediterranean Vegan Stuffed Mushrooms
Ingredients
- 12 large white mushrooms
- 5 teaspoons (25 ml) olive oil divided, plus more for brushing and pan
- ¼ cup (40 g) chopped red onion
- 2 cloves garlic minced
- 1 can (14 oz [400 g]) artichoke hearts
- ¼ cup (32 g) nutritional yeast
- 2 tablespoons (5 g) chopped fresh basil or parsley
- ¼ cup (60 g) homemade vegan mayonnaise or your favorite store-bought vegan mayo
- ¼ cup (28 g) vegan breadcrumbs
- ½ teaspoon salt plus more for sprinkling
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- If any of your mushrooms are dirty, gently brush them off with a damp towel. Remove and roughly chop the stems if they’re clean.
- In a medium pan, heat 1½ teaspoons (8 ml) of the oil over medium-high heat and sauté the onion until soft and translucent, 5 to 7 minutes. Add the garlic and sauté for 30 seconds to 1 minute more, or until fragrant. Transfer to a large bowl.
- Add another 1½ teaspoons (8 ml) of the oil to the pan along with the chopped mushroom stems. Leave them to fry and brown on the first side for about 2 minutes, then give them a stir and continue to fry. Once they’re browned all over, transfer them to the bowl with the onion.
- Drain the artichoke hearts and roughly chop them. Add them to the bowl along with the nutritional yeast and basil. Stir everything together and let cool for about 5 minutes before adding the mayonnaise or else it will melt.
- Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 2 teaspoons (10 ml) of olive oil. Mix and mash together well.
- Lightly oil a baking pan and place the mushroom caps on it, stem end up. Sprinkle a bit of salt and pepper inside each cap. If you want, you can brush a bit of olive oil on the mushroom caps.
- Stir the mayonnaise, salt and a generous grind of pepper into the artichoke mixture. Taste and adjust the seasoning if you think it’s necessary. Use a small spoon to fill the mushroom caps with the mixture, packing it in and mounding it on top. Top with a spoonful of the breadcrumbs and press them into the filling.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, or until the breadcrumbs are golden brown and the filling is heated through. If they are slow to brown on top, pop them under the broiler for a few minutes, watching carefully. Serve warm.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Margaret Wold
Can I make stuffed mushroom caps, and then freeze them to cook later?
Jenn Sebestyen
Yes! That is how I would recommend you do it…freezing before baking them. I would suggest freezing them on a baking sheet or large plate in one even layer. Once frozen, you can then transfer to a freezer safe plastic bag. Enjoy!
elizabeth shipley
This look yummy. Do you make your own bread crumbs and if so what kind of bread do you use? I don’t like using Panko since it’s filled with lots of other ingredients although my bread crumbs don’t seem to get a crunchy as Panko crumbs. Thank you
Jenn Sebestyen
I used store-bought regular breadcrumbs. You could certainly make your own if you want!