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    Home » Vegan Recipes

    Vegan Stuffed Mushrooms

    Published Oct 30, 2017 · Updated Nov 26, 2018 · 5 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    This healthy vegan stuffed mushrooms recipe makes for a fantastic appetizer, especially for the holiday season! Quinoa, sundried tomatoes, pecans...yum.

    Vegan Stuffed Mushrooms make for a tasty appetizer!

    Vegan Stuffed Mushrooms

    Love mushrooms? Then you'll love this recipe for vegan stuffed mushrooms! It's also gluten-free...and best of all, FULL of flavor and incredible texture - and sure to be a hit with your friends and family.

    You'll want to pick up mushrooms that are small enough to be considered finger food but big enough to be stuffed with the yummy filling you're going to make. Baby bella mushrooms, also known as crimini mushrooms, are a great choice.

    Vegan Stuffed Mushrooms make for a tasty appetizer!

    Most stuffed mushroom recipes call for tons of cheese, sometimes butter. Of course, since we are going vegan with this recipe, there isn't any dairy to be found here. Instead, I used vegan parmesan to add that cheesy flavor (it's REALLY delicious, try not to eat it all with a spoon before adding it to the stuffed mushroom filling!)

    If you can't eat nuts, go ahead and leave out the pecans. You can replace them with pepitas (pumpkin seeds.) Still adds that crunchy texture, and still super festive!

    Vegan Stuffed Mushrooms make for a tasty holiday appetizer!

    Looking for more vegan holiday recipes?

    • Easy Vegan Stuffing
    • Kale & Cranberry Quinoa Salad
    • Vegan Sausage Gravy and Biscuits
    Vegan Stuffed Mushrooms make for a tasty holiday appetizer!

    Vegan Stuffed Mushrooms

    Karissa Besaw
    5 from 6 votes
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    Ingredients
      

    • 16 mushrooms
    • ½ cup quinoa dry
    • 1 cup water
    • ⅓ cup chopped pecans
    • ½ cup chopped sundried tomatoes
    • 5 cloves fresh garlic finely chopped or pressed
    • ½ cup vegetable stock
    • ¼ cup vegan parmesan* (plus more for topping)
    • ½ tablespoon balsamic vinegar
    • 1 teaspoon soy sauce
    • 1 teaspoon dried parsley
    • ½ teaspoon dried sage
    • ¼ teaspoon dried thyme

    Instructions
     

    • Clean, de-stem and scrape the inside of the mushrooms to create little bowls. Place in an oven-safe dish. Set aside.
    • Add quinoa and water to a pot. Bring to a boil, cover and let simmer for 15 minutes.
    • While the quinoa is cooking, toast the chopped pecans on a baking sheet in the oven at 375 degrees for 5 minutes.
    • Mix together the quinoa, toasted pecans, and all remaining ingredients in a bowl.
    • Fill your mushrooms with the quinoa mixture.
    • Bake at 350 degrees for 25 minutes.
    • Top with more vegan parmesan. Serve!

    Notes

    *for a homemade vegan parmesan recipe, click here. You can also buy GoVeggie parmesan from some grocery stores.
    Tried this recipe?Let us know how it was!

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
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    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Susan Warnock says

      September 27, 2021 at 5:49 pm

      I don’t really like nuts, can this be ommited?

      Reply
      • David Besaw says

        September 27, 2021 at 8:26 pm

        Absolutely.

        Reply
    2. Maureen says

      December 31, 2018 at 12:16 pm

      5 stars
      Delicious! I mistakenly omitted the 1/2 cup of vegetable stock in the stuffing...the consistency seemed dead-on to me. I’m wondering what advantage there is to including it. This recipe inspired me to try other stuffing ingredients...dried fruits for the sun dried tomatoes was yummy. Thanks for a great recipe.

      Reply
    3. Sharon Marshfield says

      June 11, 2018 at 3:43 pm

      5 stars
      Hi - made this for tonight's dinner and it was fabulous. I didn't have any quinoa so i subbed it for freekeh which worked brilliantly. Will be doing this again. Thanks for sharing.

      Reply
    4. Alia @ Everyday Easy Eats says

      January 22, 2018 at 5:14 pm

      5 stars
      Hi Karissa! Your vegan stuffed mushrooms look fantastic! Quinoa, sundried tomatoes and pecans sounds like a wicked combination! Great work! 🙂

      Reply

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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