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Close up of the artichoke filling in stuffed mushrooms.
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4.34 from 6 votes

Mediterranean Vegan Stuffed Mushrooms

These delightful mushrooms have a creamy filling 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers and Light Bites
Cuisine: American
Diet: Vegan
Servings: 12 Mushrooms
Calories: 72kcal

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.

Notes

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.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 189mg | Fiber: 1g