Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
These breadcrumb-free Vegan Stuffed Mushrooms are little umami bombs, with a rich, nutty, and hearty filling baked into marinated mushrooms. They’re the BEST party appetizer or side dish! Vegan, Gluten-Free, and Grain-Free. Nut-Free Option.
These Vegan and Gluten-Free Stuffed Mushrooms are my favorite party appetizer and are always a crowd-pleaser! Tamari-marinated mushrooms are stuffed with a warm, savory, cheesy, and nutty filling and then baked until the mushrooms are tender and the filling is golden. Pass them around at the party or save them all for yourself (I won’t judge)!
Table of Contents
Stuffed Mushrooms, aka Bite-Sized Umami Bombs
Stuffed mushrooms are small, bite-sized snacks usually passed around at parties. The classic version is made with a cheese and breadcrumb filling, but we’re skipping both of those in this Vegan Stuffed Mushrooms Recipe! This version is so delicious, I promise you won’t miss a thing.
This appetizer is perfect for everyone at the party—vegan, gluten-free, meat eater, or veggie-skeptic—it features marinated mushrooms stuffed with a mouthwatering filling made from aromatic veggies, fresh herbs, and toasted nuts. Baked until tender and golden, everyone will be reaching for one (or two or three…) so you may just want to double the recipe 😉
You can choose to make a fresh batch before the party starts, or get a headstart on the recipe the day before. No matter what, they’re easy to prepare and are always a huge hit.
Ingredients for Gluten-Free Stuffed Mushrooms
These fuss-free stuffed mushrooms are made with a mix of pantry staples, budget-friendly ingredients, and fresh whole foods:
- Mushrooms: cremini mushrooms are one of the best kinds of mushrooms for stuffed mushroom recipes because they’re easy to fill, have a mild earthy flavor, a tender meaty texture, and are usually easy to find. If cremini mushrooms aren’t available where you are, you can use white button mushrooms instead. They work just as well but have a milder flavor.
- Tamari: the tamari doubles as a marinade for the mushrooms and adds a burst of umami to the filling. Try to stick with low-sodium tamari to help control the sodium level. If you aren’t gluten-free, feel free to use low-sodium soy sauce as a substitute.
- Nuts: who needs breadcrumbs when you have buttery-soft toasted nuts? A blend of toasted walnuts and pine nuts is used in the filling for a warm, nutty flavor and slightly crumbly consistency that resembles that classic breadcrumb-like crunch.
- Aromatics: cooked onion, celery, and garlic bring so much amazing flavor to this classic holiday appetizer.
- Fresh Herbs and Seasonings: a bouquet of fresh rosemary, thyme, and sage is combined with nutritional yeast, smoked paprika, and black pepper to infuse the filling with wonderfully warm, seasonal flavors.
- Red Wine: just a splash brings an even deeper flavor to the filling and adds a hint of acidity for balance. Opt for a dry red wine, like Cabernet Sauvignon or Pinot Noir. If you’re unsure of which brands are vegan-friendly, use Barnivore to help!
How to Make Vegan Stuffed Mushrooms
- Toss the mushroom caps with some tamari in a large bowl, then set them aside to marinate.
- Meanwhile, toast the pine nuts and walnuts until fragrant and slightly golden. Set aside.
- Process the onion and celery in a food processor until finely chopped. Transfer to a separate bowl.
- Add the toasted nuts, garlic, nutritional yeast, herbs, and seasonings to the empty food processor. Pulse until the nuts resemble coarse breadcrumbs. Reserve 3 tablespoons of the mixture and transfer the rest to a separate bowl.
- Sauté the onion and celery mixture in a pan with melted butter. Deglaze with the remaining tamari, then add the ground nut mixture. Pour in the red wine and sauté until a thicker paste forms.
- Fill each mushroom cap with 1 tablespoon of filling. Sprinkle the reserved nut-spice mixture over each mushroom.
- Bake the stuffed mushrooms until the topping is golden brown. Remove from the oven and serve warm.
Caitlin’s Cooking Tips
- How to wash and prep mushrooms: First, use a damp paper towel to gently wipe any visible dirt off of the mushrooms. Be careful not to soak them in too much water, as this can make them soggy. To finish, gently twist and pull out the stems or chop them off with a knife.
- Always toast the nuts for more flavor: Toasting raw nuts in a dry pan over medium-high heat brings out their natural oils, making them twice as flavorful. Watch them carefully and stir often—they can go from toasted to burnt in seconds!
- If you don’t have a food processor: Use a sharp chef’s knife to finely chop the onion and celery and mince the garlic. For the nuts, it’s easiest to place them in a resealable bag and crush them with a rolling pin.
- Don’t be shy when filling the mushroom caps: About 1 tablespoon of filling should be enough for each mushroom. Press it in firmly and leave a small mound on top to pack each one with plenty of flavor!
Serving Suggestions
Vegan or not, these vegan stuffed mushrooms are a hit with everyone at parties. Lay them on a serving platter, put them out with your other favorite party snacks, and watch as they disappear! I like serving them with other vegan appetizers and small plates like this Vegan Spinach Dip, these Mushroom Puff Pastry Pinwheels, and these Crispy Romesco Smashed Potatoes.
If you’d rather serve stuffed mushrooms as a side dish, I recommend pairing them with other warm and wintery main dishes. This Hearty Cabbage Soup is super comforting, while this Creamy Mushroom Leek Pasta will give you a double dose of mushroom goodness.
If you’re looking for more impressive vegetable-focused sides and appetizers, you’ll also love these Candied Sweet Potatoes with Pecans, these Dijon Garlic Roasted Potatoes, and this Roasted Butternut Squash Salad!
How to Store Leftover Stuffed Mushrooms
Stuffed mushrooms are best served while they’re still warm; however, if you end up with leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish and warm them in a 350°F oven for 10 to 15 minutes.
Or, to store them longer, freeze the stuffed mushrooms before baking. Once assembled, lay the mushrooms on a baking sheet, freeze until solid, and transfer to a freezer-safe bag or container. They freeze well for up to 3 months.
When it’s time to eat, bake the mushrooms straight from the freezer, adding a few extra minutes to the cooking time.
Substitutions and Variations
- Nut Substitutions: Substitute the walnuts and pine nuts with another soft and buttery nut, like Brazil nuts, pecans, or macadamia nuts.
- Nut-Free Option: Use a mix of toasted sunflower and pumpkin seeds for a similar crunch and warm flavor.
- Alcohol-Free Option: Substitute the red wine with 2 teaspoons of red wine vinegar mixed with 1/2 cup of vegetable broth. An equal amount of non-alcoholic red wine works, too!
- Optional Filling Add-Ins: Process 1/4 cup of roasted red peppers, sun-dried tomatoes, chopped spinach or kale, and/or olives with the toasted nut mixture if you’d like to experiment with the flavors in the filling.
Recipe FAQs
Sure! This will give you enough food for a hearty appetizer or light main dish. Remember to remove the stems and gills from the portobellos before stuffing; the filling will make enough for 4-5 large portobello mushrooms.
Personally, I like to save them for homemade vegetable broth! You can also toss them in soups and stews, mushroom gravy, or any dish that could use some umami.
Yes, you can make the filling up to 3 days ahead of time or assemble stuffed mushrooms up to 1 day before baking and serving. Keep them covered in a baking dish and refrigerate overnight – see the recipe notes for more details!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The BEST Vegan Stuffed Mushrooms
Ingredients
- 12 ounces medium cremini mushrooms stems removed
- 2 tablespoons low-sodium tamari divided
- 1/2 cup raw walnuts
- 1/2 cup 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
- 2 teaspoons fresh sage roughly chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon vegan butter optional; or sub oil or water
- 1/4 cup dry red wine
Instructions
- Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.
- 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.
- 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.
- 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, sage, paprika,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.
- 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.
- 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.
- 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.
Recipe Notes
- Nut Substitutions: Walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts.
- Nut-Free: Swap the nuts with sunflower seeds, pumpkin seeds, or a mix of both!
- Alcohol-Free: 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.
- Make-Ahead: You can prepare the mushroom filling up to 3 days in advance; just store the “breadcrumbs” and filling ]separately in airtight containers in the fridge. You can also completely assemble the mushrooms in the baking dish up to 1 day in advance. Cover the mushrooms with plastic wrap and store in the fridge; allow the baking dish to come to room temperature for 30 minutes before baking according to recipe instructions.
What are the macros on this?
Here are the approximate macronutrient values for one stuffed mushroom:
Calories: 92 kcal
Protein: 2.8 g
Fat: 8.1 g
Carbohydrates: 3.1 g
Fiber: 1.1 g
Sugars: 0.8 g
Please note that these values are estimates and may vary based on specific ingredients used and portion sizes.
Yum. What a treat. 🙂
Thanks for leaving a review, Justin!
These were so delicious! Me and my family absolutely loved them and they were so loaded with flavor. This recipe is a keeper and a must try for stuffed mushroom lovers. Thanks for a delicious recipe!
So happy your whole family loved it, Helina! Thank you so much for the review.
Seriously divine, vegans and non-vegans alike loved them, do not make 12, double or triple the recipe – they will be gone way too fast. Subbed white wine, and added toasted panko since we are not a GF family, totally delicious!
Awesome! So happy everyone loved it, Jessica ♥
Hi. What can I substitute the wine for??
Hi Alexandria! Although we haven’t personally tried substituting the wine, we have suggestions:
A non-alcoholic option or a flavor substitute:
Non-Alcoholic Red Wine – If you’re looking to maintain the depth of flavor that red wine provides, you can use non-alcoholic red wine, which is available in many grocery stores.
Red Wine Vinegar – Mix 2 teaspoons of red wine vinegar with 1/2 cup (120 ml) of vegetable broth. This will add a tangy flavor similar to red wine.
Grape Juice – Use an equal amount of grape juice as a non-alcoholic alternative. This will add a hint of sweetness to the dish.
Remember to adjust the quantities based on your taste preferences. Choose an option that complements the flavors of the dish and aligns with your dietary preferences or restrictions.
Great recipe! I’m not a vegan and love meat. This recipe rocks. I added garlic powder in addition to fresh garlic, mushroom unami powder and herbs du provence. Brought these to a party and they were the first to go!
Wow! Thank you, Jenny.
Super tasty – great recipe
OMGoodness! I just made these, and they were the best vegan stuffed mushrooms we’ve ever had. My vegans and omnivores both loved it!!! I didn’t have pine nuts so I just used walnuts and honestly it came out great. I immediately sent the recipe link to my daughters so they can have it. Thanks so much for sharing your talents with us! This was top notch!
We’re so glad you loved the recipe, Karen! And hopefully your daughters will, too. ♥
I never write reviews but these really are the best stuffed mushrooms. I’ve made them several times for both vegans and non. Every time I’m asked for the recipe. SO DELISH!
We appreciate you leaving a review, Lee! Glad everyone likes it!
These are quite literally one of the best little bites I’ve ever put in my mouth!! Easily my new favorite stuffed mushroom recipe (and that’s coming from someone who has the copycat recipe for Cheesecake Factory’s stuffed mushrooms iykyk)! Everyone vegan and non vegan went crazy for these and I love how the nuts give it a little protein punch. Highly recommend!!
That’s awesome! Thanks for leaving a feedback, Kyra 🙂
These mushrooms were a big hit on Christmas Eve! Easy to make. Filling proportions were perfect. Personally, I preferred the taste of the filling before adding the red wine and may leave it out next time. A selfish choice, since everyone else loved them as they were.
Thank you, Gene! 🙂
Tasty and simple. Even the non vegans ate them up.
That’s the goal 😉 Thank you for the review, Lisa!
what can you substitute for the nuts. We have bad nut allergies in the family?
you can sub the nuts for pumpkin or sunflower seeds 🙂
Hi- could you make the filling ahead and store it in a container for 24/48 hours, then fill and bake the mushroom caps?TIA!
Hi Tara! Yes, you can.
I have a question. Most stuffed mushroom recipes use the stems in the filling. Do you think it would change things a lot, maybe make them too wet, if I did used them? Just hate wasting anything
Hi Carolyn, you can include mushroom stems in the filling to minimize waste and enhance flavor. Chop the stems finely, adjust moisture by adding more dry ingredients if needed, and taste the filling before baking to ensure a balanced seasoning. Experiment with a small batch first to gauge the impact on texture and taste.
Was looking for a Main to take to Christmas Lunch in 2 days and came across this recipe. After reading the reviews have decided this is the one. Should go perfectly with our salads in this Australian heat ! Thanks for sharing your knowledge. Cheers
Of course, I’m glad I could help 🙂
Delicious! Added some panko bread crumbs to the filling “paste” because we have a bunch we need to use and it was soo good
So glad you liked it. Thank you, Marlyn!
This recipe looks delicious. I don’t have any nutritional yeast. If I don’t add it in, will it change the recipe too much?
Nutritional yeast is sometimes called “vegan parmesan” because it adds a cheese-like umami flavor in dishes.
Really loved this recipe! I thought it was a little complicated and involved but because they were so good I’m making a big batch for thanksgiving.
So glad it turned out great. Thank you for the feedback, Bridget! 🙂
I made these for the first time for a dinner party on Saturday night. No tamari sauce and only had white stuffing mushrooms on my little island in the Caribbean. Substituted soya sauce. I felt they were a little on the dry side so would try to add a gravy or sauce next time. Learning plant based from scratch so I appreciate your blog.
Thank you so much, Wendy! ♥
Great recipe ! I made only half of the quantities because it was for just one person, but really good, and very easy with the indications ! This was my Christmas day lunch with some roasted vegetables and it was absolutely perfect, would 100% recommend !
So glad you enjoyed it!
Great recipe! I was super lazy so didn’t sauté any veggies. Just processed, including mushroom stems, filled and baked. Thanks for yummy recipe.
Thanks for making it!
This is my new favorite dish to make. It hits all the right notes with the umami-ness, acidity, and texture. I made it last night and my wife loved it so much that I’ll be making it again tonight. This dish will definitely be part of our weekly rotation. Thanks Caitlin!
So glad you both enjoyed it!
Not only was this easy to put together, it was absolutely delicious. I will make this again and again. This is a real crowd pleaser.
Thank you so much for the feedback! Glad you loved it! 😊