Vegan Stuffed Mushrooms – 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!
Are Mushrooms Good for You?
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.
Love mushrooms? Don’t miss these other delicious vegan mushrooms recipes:
- Vegan Mushroom Soup
- Creamy Vegan Mushroom Pasta
- Vegan Stuffing with Mushrooms
- Healthy Lentil Mushroom Bolognese
- Vegan Mushroom Pepper Steak
- Lentil Mushroom Tacos
How do you Clean Mushrooms?
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.
Can Vegan Stuffed Mushrooms be Made Ahead of Time?
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!
More Vegan Party Appetizers That Can Be Made in Advance:
- Vegan Polish Mistakes
- Roasted Red Pepper Hummus
- Veggie Tortilla Rollups
- Sun Dried Tomato Cucumber Bites
- Buffalo Chickpea Vegan Taquitos
- Cilantro Lime Bean Dip Recipe
- Vegan French Onion Dip
30-Minute Frugal 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.
Let’s 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
How to Make Vegan Stuffed Mushrooms
These tasty bites are super easy to make!
- After cleaning the mushrooms, remove the mushroom stems and chop them up to use in the filling.
- Sauté the onion, garlic, and mushroom stems and transfer them to a bowl.
- Add the chopped artichoke hearts, herbs, nutritional yeast, and vegan mayo to the bowl.
- Using a small spoon, gently fill the mushroom caps, packing in the filling and mounding it on top.
- Sprinkle the breadcrumb topping over each stuffed mushroom, gently pressing it on so it sticks.
- Bake until the tops are golden brown. Serve warm!
Mediterranean Vegan Stuffed Mushrooms
I hope you love the Vegan Stuffed Mushrooms as much as we do! If you try them, please come back and leave me a comment with your feedback. And don’t forget to leave a star rating in the recipe card once you try them!
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Make sure you get a copy of 30-Minute Frugal Vegan Recipes for yourself!
- 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 (14-oz 400-g) can 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.
Amount Per Serving: Calories: 72 Total Fat: 5g Saturated Fat: 1g Sodium: 189mg Carbohydrates: 5g Fiber: 1g Protein: 2g