Easy Vegan Stuffed Mushrooms | The Minimalist Vegan
These vegan stuffed mushrooms are perfect for an appetizer / starter or a snack. Easy and quick to prepare, you will have a beautiful and tasty dish to serve your friends and family in...

These vegan stuffed mushrooms are perfect for an appetizer / starter or a snack. Easy and quick to prepare, you will have a beautiful and tasty dish to serve your friends and family in no time!

Using just 7 ingredients, these stuffed mushrooms can be served hot or cold. All you will need is a food processor, a small skillet, a spoon, and a baking sheet.

The parsley garlic sauce with the cashews and breadcrumbs creates a balanced flavor profile that everyone will love. If you want to add a touch of chilli and freshly squeezed lemon juice, you can, however, that is not necessary.

Cleaned mushrooms and stuffing.

Can you stuff the mushrooms the day before?

Yes, you certainly can. When you're ready to bake them, preheat the oven and insert them for 20 minutes.

If you are pressed for time, you can prepare and cook them lightly. When you're ready to serve, reheat them in the oven for about 10 minutes.

You can also prepare the recipe according to the directions and serve them simply cold.

Do you peel the mushrooms for this recipe?

Personally, I only peel mushrooms if they look a little sad and are older. Otherwise, I leave the skin and use them as is.

Tray of stuffed mushrooms ready for the oven.

Should you wash the mushrooms?

Ever since I was a kid I've been told that mushrooms should never be washed. Brush them only to remove excess dirt or grime, or pat them with a slightly damp cloth.

If you wash the mushrooms, they will absorb water and become soggy and lose some of their structure when stuffed. Even if you dry them after washing, they will retain some of the liquid in their flesh.

Moisture prevents them from turning brown when cooked. The stuffing is quite dry, so you don't want the mushrooms to fall apart.

This brings me to my next point.

Close up of a baked stuffed mushroom on a plate.

How do you keep stuffed mushrooms from getting soggy?

The best way to keep the stuffed mushrooms from getting soggy is to avoid washing the mushrooms and to make sure the ingredients, like parsley, are dried thoroughly before using. I use a salad spinner for this.

It also helps that the stuffing is cooked lightly before adding it to the mushrooms, so that any excess liquid evaporates.

Stuffed mushrooms shot from above.

What types of mushrooms are best for stuffing?

You can use button mushrooms, portabello, or cremini (aka Swiss brown) for this recipe.

I tried it with button mushrooms and cremini mushrooms. I always get mushrooms that are a little bigger that will work with a few teaspoons of stuffing. They are usually around 6cm (2.36 inches) wide.

Tips for making these vegan stuffed mushrooms

Even though this recipe is super easy to make, I wanted to share with you a few tips and tricks for getting perfect results every time.

  • Personally, I prefer mushrooms to have a lot of stuffing. If you prefer more mushroom flesh with each bite, however, use less topping or use a larger mushroom.
  • If you choose to use less stuffing in each one, you will end up with about 2-3 stuffing mushrooms. So that will make about 15 mushrooms in total.
  • As I mentioned above, please do not wash the mushrooms. They will absorb too much moisture and get a bit messy when baked. The filling won't hold and you will be left with a small, flat, very soggy mushroom, and a filling that spills over all over the place.
  • If you don't have or like parsley, you can replace it with basil. This will turn it into a pesto filling.
  • The reason I used cashews is for added texture and because when you combine nutritional yeast and cashews it makes a great vegan parmesan. Parmesan is a regularly used ingredient in stuffed mushrooms, so I thought it was appropriate. If you don't want to use cashews, you can substitute them with walnuts, almonds, macadamias, or pine nuts.

Close up of a stuffed mushroom cut in half.

A few other starter recipes you'll love:

  1. Roasted Pumpkin, Hazelnut and Fig Radicchio Cups
  2. Vegan Bruschetta Toppings Made Four Ways
  3. How to make vegan falafel
  4. Anna's rustic eggplant pancakes in tomato sauce
  5. Creamy vegan potato gratin

If you try this recipe let me know! I would like you to leave a comment and a rating below. If you want to go the extra mile, identify us Instagram, or share your photo of the recipe on Pinterest.


  • 12 cremini or button mushrooms, centers removed and gills / ribs with a teaspoon *
  • Half of the garlic and parsley sauce
  • 3 tablespoons of raw cashews
  • ⅓ cup of nutritional yeast
  • ⅓ cup of vegan panko or regular breadcrumbs *
  • Pepper to taste
  • Lemon juice (optional)


  1. Preheat the oven to 200 ° C (390 ° F). Place the prepared mushrooms on a baking sheet or flat baking sheet.
  2. In a food processor, add the center of the mushrooms and the gills, the ingredients for the parsley and garlic sauce and the cashews and mix until you get a nice crumb.
  3. In a small skillet over medium-high heat, add processed ingredients and sauté for a few minutes.
  4. Remove from the heat and stir in the nutritional yeast, breadcrumbs and pepper.
  5. Stuff the mushrooms with the mixture evenly (about 2 tsp) and bake for 20 minutes.
  6. Remove from the oven once the filling begins to brown slightly. If you like it a little more crispy on top, you can turn on the grill setting for 1 to 2 minutes at the end.
  7. Squeeze a few drops of fresh lemon juice on each mushroom and serve.


* If you want a meatier mushroom with every bite, don't remove the gills.

* Be sure to check the ingredients of the breadcrumbs, sometimes they can have solids from milk, honey or tuna oil. Ideally, use homemade.

Nutritional information:
Yield: 12 Portion: 1
Amount per serving: Calories: 59Total fat: 2gSaturated fat: 1gTrans fat: 0gUnsaturated fats: 1gCholesterol: 3 mgSodium: 45 mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 4g

The nutritional information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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It’s easy to be cynical about the idea of New Year’s resolutions, but there is a lot of undeniable and powerful energy surrounding the idea of change at this time of year. For many of us, that change starts in the kitchen.

Maybe it means resolving to cook at home more often, to keep a well-stocked freezer and pantry, to waste less, or to make slightly more wholesome choices. Maybe, for you, this is the year in which you’d like to give veganism ( or vegetarianism ) a try.

Whether you’re trying to dip your toes slowly into the world of plant-based eating, or you’re ready to make a total shift, it can be helpful to keep a few things in mind.

Some people go vegan overnight, and they never look back. But for many others, a slow transition is more sustainable ( and pleasurable ) than a 180-degree turn. If the idea of going vegan feels daunting, start with a couple of small steps, like a Meatless Monday challenge at home, or switching one of your daily meals to a meatless and dairy-free option. ( You’d be surprised at how easy it is to trade your turkey sandwich for hummus, tempeh bacon, and avocado ).

I’m quick to say that vegan food is just food. While there are a couple of secret weapon ingredients to have on your radar ( nutritional yeast, I’m lookin’ at you ), for the most part a healthy appetite for grains, beans, and produce is all you really need to get started. With that said, any dietary shift can be tricky, and veganism is no exception. So, before you get started, take just a little time to go over the basics of plant-based nutrition. Find a useful, all-in-one resource, like Brenda Davis and Vesanto Melina’s Becoming Vegan, or Ginny Messina and Jack Norris’ Vegan For Life. At some point, someone will ask you where you get your protein ( or your iron, or your calcium ), and while you could laugh the question off, it’s a lot more powerful to supply a quick, confident answer.

Going vegan expanded my palate dramatically : I learned about all sorts of global cuisines, warmed up to my spice rack, and tried ingredients I’d never considered before. But my culinary repertoire was pretty meager when I made the switch. If you already have some culinary experience, don’t assume that you’ll need to acquire an entirely new bag of tricks to eat vegan or vegetarian.

In fact, one really useful place to start is by looking at some of your favorite dinner recipes and thinking about how you might adapt them to be meatless and/or dairy-free. It may be as simple as removing some cheese ( or replacing it with cashew cheese ). It may mean trading the central protein for beans, soy foods, or even a hearty vegetable, like mushrooms.

Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes.

A great many dietary traditions around the world are already plant-based, which means that végétaliens and vegetarians have many rich, exciting culinary traditions to draw upon. If you’re new to plant-based cooking, explore meatless dishes and recipes from other parts of the world ( Indian, Ethiopian, and Middle Eastern dishes are some of my personal favorites ). Dust off your spice rack and add new flavors to your food. Use your transition to plant-based eating as an excuse to try new grains, legumes, and vegetables.

A lot of folks assume that adapting a recipe to be vegan means replacing the meat or poultry with a faux meat, a block of tofu, or tempeh. That’s cool, but it can also be fun to think creatively and imaginatively about how to capture the essence of a traditional recipe without animal protein. No, lentil Bolognese isn’t really Bolognese, but it does capture the heartiness of the original; cashew banana yogurt is a far cry from dairy, but it does evoke the same, sweet creaminess.

Many people are surprised by how easy it is to go meatless. Cheese, on the other hand, is a different story. I myself used to utter the same words I hear constantly from readers, friends, and nutrition clients : ' I’d love to go vegan, but I can’t give up cheese. '

While I won’t pretend that giving up dairy is easy—it’s not, especially because it’s so ubiquitous in restaurant dishes—I will say that I had a much easier time living without it when I learned to make my own substitutes. Store-bought soy and almond cheeses weren’t cutting it ( especially nine years ago, when the options were limited ), and soy creamers and yogurts left me feeling equally flat. Making my first batch of cashew cheese—which authentically captured the tanginess and matière of goat cheese—was a revelation. Homemade nut milk let me create creamy porridge and muesli far more authentically than did store-bought, non-dairy milk.

Over time, I’ve experimented with tofu paneer, tofu feta, and cashew yogurt, and the list is growing. Homemade dairy substitutes are creative, fun, and cost-effective, and I think they’re a big step up from what you can find in the store.

While I’m the first to point out that vegan proteins extend far beyond soy foods—encompassing tons of different céréales, legumes, nuts, and seeds—you really can’t beat tofu and tempeh for ' meaty ' matière and complete protein in meatless dishes. Both ingredients can be either memorable or mundane, depending on how you prepare them. I definitely recommend pressing tofu if you’re not already in the habit; it’ll create a firmer, more toothsome matière that most people prefer.

When preparing tempeh, be sure to use a boldly flavored marinade or sauce to help balance tempeh’s earthy taste, and if you find it bitter, you can steam it before marinating, too.

For the most part, I try to feature whole foods and homemade ingredients in my cooking. But in spite of the fact that I love to create my own dairy substitutes and I’d usually rather eat a scoop of lentils than a block of faux meat, I don’t eschew vegan products, and I think that keeping an open mind about them can really enrich the authenticity of your food.

This is especially important when you’re transitioning and vegan cooking still feels like a brave new world. Nine times out of ten, I’ll opt to use cashew cheese in a recipe rather than Daiya ( a melty, commercial vegan cheese ) ; coconut oil in place of Earth Balance ( vegan butter ) ; or grilled tofu in place of Beyond Chicken ( grilled strips of soy and pea protein that taste shockingly like chicken ).

But when I’m aiming for totally authentic, precise results, vegan substitute products can go a long way, and it’s comforting to know that they’re an option if I feel like taking a shortcut.

Over time, I learned to create vegan food with greater sensitivity to others’ tastes and traditions. I love a lot of really crunchy fare, from the aforementioned raw kale salad to tofu, sprouts, and grain bowls. And I know a lot of other folks who love these dishes, too. But sometimes being an ambassador of vegan food means knowing how to create dishes that feel familiar and appeal to a wide array of more conservative palates, like vegan lasagna, shepherd’s pie, or sloppy Joes.

And, if you’re trying to dispel the idea that all vegans eat is salad and prove that vegan food can be filling and hearty, then it’s all the more important to create dishes that evoke a sense of comfort.

Change feels a lot less daunting when you have company. If your family and friends aren’t exploring veganism along with you, then find community in other ways. Explore a vegan meetup or potluck in your community. Become a regular commenter on vegan food blogs. If you do have a friend who’s interested in plant-based cooking, convie him or her over for some recipe testing.

Studies show that failure to stick with a vegan or vegetarian lifestyle is often attributed to feeling ' different ' or isolated. Food is all about community and sharing, so do your best to share this lifestyle with people you care about—even if they’re not making the change along with you.


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