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These Vegan Stuffed Mushrooms are one of those appetizers that disappear the moment they hit the table — and nobody ever guesses they’re completely plant-based. Plump white mushroom caps get filled with a savory, creamy artichoke mixture that gets its distinctly cheesy flavor from nutritional yeast, then topped with golden breadcrumbs and baked until perfectly tender. They’re elegant, crowd-pleasing, and ready in just 30 minutes.
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Whether you’re hosting a holiday gathering, setting up a game day spread, or just looking for an impressive starter that comes together with minimal effort — this is the recipe. Omnivores and vegans alike reach for them equally, which makes them the perfect dish to bring to any mixed crowd.
This recipe is reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland of The Stingy Vegan. All recipes in the book use easy-to-find ingredients and come together in under 30 minutes — it’s a wonderful resource!
Why you’ll love this recipe
- Ready in just 30 minutes
- Completely vegan and dairy-free
- Creamy artichoke filling with a cheesy flavor — no dairy required
- Crowd-pleasing — omnivores and vegans love them equally
- Make ahead friendly — assemble in advance and bake when ready
- Freezer-friendly — freeze unbaked for future entertaining
- Easily made gluten-free — just use GF breadcrumbs
Ingredients you need
Ingredient notes and substitutions
- Mushrooms ~ Large white mushrooms work best here — the bigger the cap, the more filling you can pile in. Look for ones that are similar in size so they bake evenly. Clean them with a damp cloth rather than rinsing under water — mushrooms are porous and will absorb water and become soggy if soaked.
- Artichoke hearts ~ Canned artichoke hearts are the most convenient option. Whole, halved, or quartered all work fine since you’ll be chopping them anyway — just buy whatever is most affordable. Drain them well and squeeze out any excess liquid before chopping.
- Vegan mayo ~ Traditional mayo is not vegan so always check the label. Follow Your Heart Vegenaise and Hellman’s Vegan Dressing are two widely available brands. For a homemade option, try this easy Silken Tofu Vegan Mayonnaise — it takes just minutes and works perfectly here.
- Nutritional yeast ~ This is what gives the filling its distinctive cheesy depth without any dairy. Find it in the natural foods section of most mainstream grocery stores. If you absolutely can’t find it, you can omit it and add extra breadcrumbs to compensate — but it’s worth seeking out.
- Breadcrumbs ~ Regular breadcrumbs work well and give a nice golden crust. Panko can be used but the extra crunch it provides isn’t necessary here. Use certified gluten-free breadcrumbs to make the whole recipe gluten-free.
- Fresh herbs ~ Fresh basil or fresh parsley both work beautifully — use whichever you have on hand or a combination of both. Fresh herbs are recommended over dried here for the most vibrant flavor.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Clean the mushrooms and remove the stems, then roughly chop the stems to use in the filling (1).
Sauté the onion, garlic, and chopped mushroom stems until softened and browned, then transfer to a bowl (2).
Add the chopped artichoke hearts, nutritional yeast, and fresh herbs to the bowl (3), then stir in the vegan mayo once the mixture has cooled slightly (4).
Fill each mushroom cap generously with the artichoke mixture, packing it in and mounding it on top (5).
Top with the breadcrumb mixture and press gently so it adheres, then bake until golden and tender (6).
Pro tips and tricks
Don’t wash mushrooms under water. Mushrooms are porous and absorb water easily — wash them and they’ll steam rather than roast, giving you soggy rather than tender mushrooms. Use a damp cloth or paper towel to gently wipe them clean instead.
Brown the mushroom stems properly. Let the chopped stems sit undisturbed in the pan for about 2 minutes before stirring — this is what gives them their deep, savory flavor. Don’t rush this step.
Let the filling cool before adding mayo. If the sautéed mixture is still hot when you add the vegan mayo, it will melt into the filling and lose its binding power. Give it about 5 minutes to cool first.
Pack the filling generously. Don’t be shy — fill each cap completely and mound the filling on top. It will settle slightly as it bakes.
Press the breadcrumbs on firmly. Gently pressing the breadcrumb mixture onto the filling helps it adhere and gives you an even, golden crust.
Broil for extra golden tops. If your breadcrumbs aren’t as golden as you’d like after baking, pop them under the broiler for 2-3 minutes — watch carefully so they don’t burn.
Make ahead and freezing
Make ahead: Assemble the stuffed mushrooms completely — filling and breadcrumb topping — and refrigerate unbaked for up to 24 hours. Bake directly from the fridge, adding 3-5 extra minutes to the baking time.
Freezer: These mushrooms freeze beautifully before baking! Arrange the assembled (unbaked) mushrooms in a single layer on a baking sheet or large plate and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake directly from frozen at 375°F — add about 10 extra minutes to the baking time.
Leftover baked mushrooms: Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through. Avoid the microwave — it will make the breadcrumbs soggy
About the cookbook
This recipe comes from 30-Minute Frugal Vegan Recipes by Melissa Copeland of The Stingy Vegan. Melissa creates flavorful, budget-friendly vegan recipes using easy-to-find ingredients — all ready in under 30 minutes. If you love this recipe, her cookbook is absolutely worth adding to your collection!
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!