The BEST Vegan Stuffed Mushrooms | Gluten & Grain-Free

These Vegan Stuffed Mushrooms truly are THE best! Hearty and well-spiced, these little umami-bombs make the perfect appetizer or side dish. Gluten & Grain-Free.

I’ve recently come to the conclusion that these Vegan Stuffed Mushrooms are my new favorite appetizer (heck, I could fill my whole plate with these and call it a main dish!)

Stuffed mushrooms are “classically” made with a cheese and bread crumb filling. We’ll be skipping both of those today, and I promise you won’t miss them! We’re combining buttery toasted nuts with delicious warming spices, and a bit of red wine to create a mouth-watering filling that melts in your mouth. Plus, they’re naturally gluten-free and grain-free!

INGREDIENTS + INSPIRATION

These Vegetarian Stuffed Mushrooms really are the best! This recipe is fuss-free and made using fresh, whole-food ingredients that are pantry-friendly, as well as budget-friendly.  Instead of a traditional bread stuffing, we’ll use the following plant-forward ingredients: 

• Cremini Mushrooms: are meaty and umami in flavor already, so when they are stuffed with delicious ingredients, the flavors become out of this world. Seriously, I wasn’t lying when I said this is my new favorite appetizer! You can use white button mushrooms in a pinch, but I prefer cremini for more flavor.
• Buttery Nuts: like Walnuts and Pine Nuts add the perfect creamy, crunchy texture that helps make these stuffed mushrooms far from mushy! They also add a bit of healthy fats to the dish. 
• Onion, Garlic, and Celery: bring so much delicious flavor to this dish! Each of these veggies bring distinct flavors and textures that pair so well together, especially when cooked with a little bit of red wine 😉  
• Savory Herbs and Spices: Nutritional Yeast, Rosemary, Thyme, Paprika, Sage, and Black Pepper bring even more flavor to this dish.
• Low-Sodium Tamari: ties all of the flavors in the dish together, and adds a bit of meaty flavor as well. 
• Dry Red Wine: Several components of wine improve the taste of dishes, bringing a deeper flavor, and adding a bit of acidity and astringency to balance out all of the flavors in the dish. 

HOW TO MAKE THE BEST VEGAN STUFFED MUSHROOMS

This recipe can easily be doubled (or cut in half) to suit your serving needs. If you’d like, you can also pre-make the filling and marinate the mushroom caps overnight to save you time the day of making. Pro-tip: use a damp paper towel to clean the dirt off of your mushrooms – it works like a charm, and leaves them less soggy!    

1. Place the mushroom caps in a bowl and drizzle on tamari and gently toss until evenly coated. Set aside and let marinate, tossing occasionally, while you prep the rest of the ingredients. 
2. Add the pine nuts and walnuts to a pan and toast until slightly golden brown, stirring frequently to prevent burning. 
3. Finely chop the onion and celery in a food processor until chunky paste forms. Remove and set aside. 
4. Add the toasted nuts, garlic, and all of your spices to the food processor and pulse until the nuts are finely chopped into a coarse, breadcrumb-y texture. Set aside 3 tablespoons of this mixture and place the rest in a separate bowl. 
5. Heat some vegan butter (or water) in a pan. Add the onion and celery mixture and sautè until translucent and slightly golden, then deglaze the pan with a bit of tamari. Add the ground nut mixture and cook for 1 minute before adding the red wine to the pan and stirring into a thick “paste.” Sautè for a few more minutes, stirring occasionally. 
6. Place the mushroom caps hollow side up into a baking dish, and fill each mushroom with the cooked filling. Use your finger to press the filling firmly into each one, then sprinkle the reserved nut & spice “breadcrumbs” over top. 
7. Bake until mushrooms are fully cooked and the topping is golden brown. Transfer to a serving tray and serve as desired! 

I might just have to bring these to every get-together from this point on! I love how simple they are to make, and most importantly, I love how they pack so much incredible umami flavor. These savory treats are perfect for a date night or an evening of entertaining friends and family. 

I’d recommend enjoying them the day of, as they are best tasting when they are fresh, but you can certainly store any leftovers in the fridge for up to 3 days. 

COOKING TIPS + FAQ

• Can I use different mushrooms? White button mushrooms will work in a pinch, but I prefer cremini for more flavor. This recipe works better with smaller mushrooms for an appetizer, though I suppose you could also use large mushrooms like portobello mushrooms for more of a main course!
• What do I do with the mushroom stems? I find that the stems can be a bit tough, so I prefer not to use them in my recipe. Personally I like to save them and make some yummy homemade vegetable broth!

If you’re looking for more savory stuffed veggies, you’ll also love these Kale & Quinoa Vegan Stuffed Peppers, these Curried Lentil Stuffed Peppers, and this Vegetable-Stuffed Zucchini!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

The BEST Vegan Stuffed Mushrooms

Print Recipe

★★★★★

4.8 from 13 reviews

These Vegan Stuffed Mushrooms truly are THE best! Hearty and well-spiced, these little umami-bombs make the perfect appetizer or side dish. Gluten & Grain-Free.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 minutes
• Yield: 12 Mushrooms 1x
• Category: Appetizer
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 12 medium cremini mushrooms, stems removed (about 12 ounces / 340g)
• 2 tablespoons low-sodium tamari, divided
• 1/2 cup (55 g) raw walnuts
• 1/2 cup (75 g) pine nuts
• 1/2 small yellow onion, quartered
• 1 rib celery, cut in fourths
• 3–5 cloves of garlic
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon fresh rosemary (or 2 tsp dried)
• 2 teaspoons fresh thyme (or 1/2 tsp dried)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground sage
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon vegan butter (optional; or sub oil or water)
• 1/4 cup (60 ml) dry red wine

Instructions

1. Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.
2. Marinate the Mushrooms:  place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.
3.  Toast the Nuts: bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.
4. Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.
5. Cook the Filling: heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.
6. Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.
7. Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.

Notes

• Substitutions: walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts. Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.
• If you do not have a food processor, you can use a knife to finely chop each ingredient.

Keywords: vegan stuffed mushrooms, gluten free stuffed mushrooms, grain free stuffed mushrooms, paleo stuffed mushrooms,