These Vegan Stuffed Mushrooms come from the cookbook, 30-Minute Frugal Vegan Recipes by Melissa Copeland. Plant based eating can be easy and affordable! Get the recipe for these delicious mushrooms, plus a full review of the book below.
These delightful 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!
They can be made in 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.
The recipe for these Vegan Stuffed Mushrooms and a review of the book follows…keep reading!
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.
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
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!
Mushrooms might not get the attention that leafy greens or cruciferous vegetable get, but these little fungi have quite a few redeeming nutritional qualities themselves.
They’re high in potassium, copper, B vitamins, fiber, and antioxidants, all while being low calorie, low sodium, fat-free, and cholesterol-free.
Mushrooms can be quite dirty, holding on to the soil they were grown in. However, you don’t want to clean them like you would other fresh produce.
Mushrooms are like little sponges and will absorb water, so you never want to soak them. The best way to clean mushrooms is with a slightly damp paper towel or a mushroom brush. Occasionally, with stubborn dirt, I will give them a quick rinse while gently scrubbing under running water and they come out fine…just be sure to dry them quickly.
They great thing about these little snacks (which are great for party appetizers or even enjoyed as lunch with a side salad) is that they can be made ahead of time. Simply assemble them as directed, but before baking store them in the fridge in an air-tight container. When you’re ready to eat, take them out and bake! Easy!
30-Minute Frugal Vegan Recipes Cookbook
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.
Take a Look Inside
This cookbook is broken down into 8 chapters. Here are just a few of the recipes you’ll find in each:
Cheap-as-Chips Main Meals ~ Crowd-Pleasing Mixed Bean Jambalaya; Battered Sweet Potato Tacos; Coconut-Lentil Curry
Quick-Fix Pasta and Noodles ~ Easy American Goulash; 20-Minute Drunken Noodles; Garlicky Spring Vegetable Pasta
Speedy Soups and Stews ~ Creamy Sesame Ramen; Cuban-Style Black Bean Soup; Lasagna Soup
Plant-Powered Salads ~ Autumn Harvest Barley Salad; Eat the Rainbow Avocado Pasta Salad; Summer Peach and Tomato Panzanella
Irresistible Vegan Sandwiches, Wraps, and Burgers ~ Mediterranean Wraps with Vegan Tzatziki; Sweet Potato and Sauerkraut Sandwiches; Smoky Tofu Banh Mi
Savory Small Bites ~ Mini Vegan Spanish Omelet; Guacamole Potato Skins; Single-Serving Pita Pizzas; and the Mediterranean Vegan Stuffed Mushrooms featured below!
Quick and Easy Morning Munchies ~ Blistered Cherry Tomatoes and Beans on Garlic Toast; Spring Vegetable Crepes; Cranberry-Oat Breakfast Cookies
Snappy Sweet Treats ~ Apple Crumble for One (or More); Snickerdoodle Hummus: Effortless Chocolate-Covered Stuffed Dates
More vegan appetizer recipes
- Vegan Polish Mistakes
- Spicy Rice Stuffed Mini Peppers
- Vegan Avocado Bruschetta
- Tortilla Pinwheels
- Pesto Pizza Bites
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Mediterranean Vegan Stuffed Mushrooms
with a distinctly cheesy taste, thanks to the nutritional yeast. You may not be able to find nutritional yeast in every grocery store, but it is often available in bulk food stores and online (where you’ll get the best price). These make a great appetizer for when you’re having guests over—they may not believe that they’re vegan!
*Reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland, Page Street Publishing CO. 2019.
- 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) vegan mayonnaise
- ¼ cup (28 g) vegan breadcrumbs
- ½ teaspoon salt plus more for sprinkling
- Freshly ground black pepper
- 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.