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Vegan Stuffed Mushrooms

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Mushroom caps are filled with a flavor-packed spinach filling made with garlic, onions, kalamata olives and sun-dried tomatoes.

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.

Ingredients

  • 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

Liz destemming 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.

Chopped mushroom stems

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.

Grating garlic into pan

Then in a large skillet, heat some oil over medium-high heat and use a microplane to grate your 4 garlic cloves.

Adding red pepper flakes to pan

Once the garlic is aromatic, add the red chili flakes, diced onion, and some salt and pepper to taste.

Sauteing mushrooms

Sauté until onion has started to soften.

Adding chopped mushroom to pan

Then add in the minced mushroom stems and stir until mixed.

Adding spinach to pan

Add the thawed and drained spinach to the pan.

Adding olive oil to spinach

Add more oil to the pan with another pinch of salt and pepper, and continue to sauté until spinach is warmed through.

Adding olives to pan

Then stir in the kalamata olives and sundried tomatoes, and cook until warmed through another couple minutes.

Olive oil in a bowl

To make the panko topping, in a small bowl, add some olive oil.

Grating garlic into a bowl

Then grate in your garlic and a bit of salt and pepper.

Adding panko to bowl

Finish with the panko breadcrumbs, and stir until evenly coated and mixed.

Stuffing mushrooms

Then using a spoon, fill each mushroom cap with about 2 tablespoons of your mushroom filling.

Topping stuffed mushrooms

Top each mushroom with a sprinkle of the panko mixture. Then bake at 350 for about 15-20 minutes or until mushrooms are soft.

Grabbing a vegan stuffed mushroom.

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.

Vegan stuffed mushrooms.

More Appetizers

Eat It, Like It, Share It!

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.

Liz enjoying vegan stuffed mushrooms.

Vegan or not, you won’t be disappointed with my Vegan Stuffed Mushrooms, and neither will your guests.

No fork required.

Vegan stuffed mushrooms

Vegan Stuffed Mushrooms

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Mushroom caps are filled with a flavor-packed spinach filling made with garlic, onions, kalamata olives and sun-dried tomatoes.
PREP: 15 mins
COOK: 25 mins
Servings: 16

Ingredients
 

  • 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)

Panko Garlic Topping

  • ¼ cup panko bread crumbs
  • 1 clove garlic (minced)
  • 1 tablespoon olive oil
  • salt and pepper (to taste)

Instructions
 

  • 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.

Nutrition

Serving: 1mushroomCalories: 40kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 46mgPotassium: 107mgFiber: 0.5gSugar: 1gVitamin A: 45IUVitamin C: 3mgCalcium: 6mgIron: 0.3mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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