Mushroom caps are filled with a flavor-packed spinach filling made with garlic, onions, kalamata olives and sun-dried tomatoes.
In this Post: Everything you need for Vegan Stuffed Mushrooms
When I’m entertaining, I find that variety is super important when it comes to the dishes that are served. Not every bite needs to have a protein, and my Vegan Stuffed Mushrooms are a delicious way to round out your menu while making sure you have an appetizer that everyone can enjoy.
- For the mushrooms: large mushrooms, olive oil, onion, garlic, red chili flakes, chopped spinach, kalamata olives, sun-dried tomatoes, and salt & pepper.
- For the panko topping: panko bread crumbs, garlic, olive oil, and salt & pepper.
How to Make Vegan Stuffed Mushrooms
Start your Vegan Stuffed Mushrooms by preparing the mushrooms! You can use cremini, baby bella, or button mushrooms to keep the appetizer bite sized.
Don’t wash your mushrooms under running water, instead wipe them with a damp cloth to clean. Then you’ll pop the stems off of each, and set the caps aside. Mince the stems.
Then in a large skillet, heat some oil over medium-high heat and use a microplane to grate your 4 garlic cloves.
Once the garlic is aromatic, add the red chili flakes, diced onion, and some salt and pepper to taste.
Sauté until onion has started to soften.
Then add in the minced mushroom stems and stir until mixed.
Add the thawed and drained spinach to the pan.
Add more oil to the pan with another pinch of salt and pepper, and continue to sauté until spinach is warmed through.
Then stir in the kalamata olives and sundried tomatoes, and cook until warmed through another couple minutes.
To make the panko topping, in a small bowl, add some olive oil.
Then grate in your garlic and a bit of salt and pepper.
Finish with the panko breadcrumbs, and stir until evenly coated and mixed.
Then using a spoon, fill each mushroom cap with about 2 tablespoons of your mushroom filling.
Top each mushroom with a sprinkle of the panko mixture. Then bake at 350 for about 15-20 minutes or until mushrooms are soft.
Serve warm, and with a sprinkle of fresh parsley if you have it, and enjoy your Vegan Stuffed Mushrooms!
Switch Things Up
- Make it gluten-free. You can skip the panko topping, or use broken up rice chex instead.
- Make it…not vegan. If you aren’t a vegan, you can mix in some parmesan cheese with the panko mixture to add some sharp flavor.
Frequently Asked Questions:
How do you get moisture out of mushrooms before stuffing?
Instead of washing your mushrooms under running water, clean your mushrooms by wiping them clean with a damp cloth. They’ll absorb less water this way so you won’t have to worry about wet or squeaky mushrooms.
Can you prepare stuffed mushrooms ahead of time?
You can prepare the stuffing and stuff the mushrooms a day in advance, but I wouldn’t bake until I planned to serve them.
Should you remove gills for stuffed mushrooms?
Depending on the type of mushroom you are using, the answer is yes and no. It won’t affect the taste much either way, but you way need to make more room for the stuffing.
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Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Vegan or not, you won’t be disappointed with my Vegan Stuffed Mushrooms, and neither will your guests.
No fork required.
Vegan Stuffed Mushrooms
- 16 large mushrooms (for stuffing)
- 2 tablespoons olive oil (divided)
- 1 small onion
- 4 cloves garlic (grated, divided)
- salt and pepper (to taste)
- pinch red chili flakes
- 2 16-ounce frozen chopped spinach (thawed and drained well)
- ¼ cup kalamata olives (minced)
- ¼ cup sun-dried tomatoes (minced)
- Pre-heat oven to 350 degrees and place mushroom caps in a single layer on a baking sheet lined with foil reserving the mushroom stems.
- Mince the reserved mushroom stems and heat one tablespoon of the olive oil in a large sauté pan over medium-high. Add grated garlic, onion, and minced mushroom stems to the pan along with salt, pepper and chili flakes. Saute for 2-3 minutes or until mushrooms are softened.
- Add the thawed and drained spinach to the pan along with another big pinch salt and pepper. Stir in remaining one tablespoon olive oil then saute until spinach is warmed through. Add in the minced kalamata olives and sun-dried tomatoes and stir again. Cook until mixture is warmed through, about 3-4 additional minutes.
- In a small bowl, mix together the panko topping (panko, garlic, olive oil, salt and pepper); set aside.
- Using a small cookie scoop, add two tablespoons of the filling to each mushroom cap. Don’t be afraid to fill it high. Top each with a sprinkle of the panko topping.
- Bake mushrooms for 15-20 minutes or until mushroom caps are softened. Sprinkle with fresh parsley to serve.