Vegan Stuffed Mushrooms make for a tasty holiday appetizer!
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5 from 5 votes

Vegan Stuffed Mushrooms


  • 16 mushrooms
  • 1/2 cup quinoa dry
  • 1 cup water
  • 1/3 cup chopped pecans
  • 1/2 cup chopped sundried tomatoes
  • 5 cloves fresh garlic finely chopped or pressed
  • 1/2 cup vegetable stock
  • 1/4 cup vegan parmesan* (plus more for topping)
  • 1/2 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • 1 tsp dried parsley
  • 1/2 tsp dried sage
  • 1/4 tsp dried thyme


  • 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!


*for a homemade vegan parmesan recipe, click here. You can also buy GoVeggie parmesan from some grocery stores.