The BEST Vegan Stuffed Mushrooms

stuffed mushrooms topped with fresh herbs on white plate

The BEST Vegan Stuffed Mushrooms

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.

Course Appetizer

Cuisine American

Diet Vegan

Method Oven

Prep Time 15

Cook Time 35

Servings Mushrooms

Calories 97kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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.

Nutrition