Stuffed mushrooms are one of my favorite appetizers. They look beautiful, have amazing flavor, and are so easy to make. I don’t mind spending more time making main courses but prefer that my appetizers are simple and quick. I used small portobello mushrooms because they hold just the right amount of filling and keep their shape. They require very little prepping: rinse them, dry them, pull off the stems and they are ready to go! The filling is herb-y, nutty, and has a little crunch. The basil and walnuts go really well with the portobellos. I like to use cooked garlic to lessen the intensity and allow the other ingredients to stand out as well. If you’re into lemon, adding some of the zest will also brighten up the flavors. These bite sized hors d’oeuvres are always a big hit at my house. They contain mostly whole ingredients and can be made gluten free by substituting gluten free breadcrumbs. The filling can be used to stuff other vegetables such as tomatoes and also as a topping for proteins such as tempeh or tofu. Let me know how they turn out by tagging @thefriendlyepicurean on Instagram!
Vegan Stuffed Mushrooms
- 12 small portobello mushrooms (washed, dried, and stems removed)
- 1/4 cup chopped raw walnuts
- 4 cloves garlic, roughly chopped
- 2 cups fresh basil, roughly chopped
- 1/2 cup nutritional yeast
- 1/2 cup whole wheat bread crumbs
- 2-3 tbs freshly squeezed lemon juice
- 1/4 cup olive oil
- olive oil spray
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup fresh parsley, chopped (plus 1/4 cup for garnish, optional)
DirectionsPreheat oven to 400F. Wash mushrooms and remove stems. Grease a baking sheet with olive oil spray and place mushrooms top down on baking sheet about 2 inches apart. Place olive oil, garlic, nutritional yeast, basil, parsley, and walnuts in a food processor or high powered blender (such as Vitamix). Blend on medium-high speed until mixture forms a paste like consistency. Next, add breadcrumbs and blend on low speed until mixture is crumbly. Stuff each mushroom with 1-2 tbs of basil mixture (depending on the size of the mushroom). Place mushrooms on greased baking sheet and bake at 400F for about 18-20 minutes. Serve immediately. Can be stored in an airtight container for up to 1 day. Serves 6 people.
- Approximate Calories for per mushroom: 100 cal
7 thoughts on “Vegan Stuffed Mushrooms”
Great appitizers with beautiful capture!
thanks again Sumith!
Looking so yummy…will definitely try this recipe 🙂
I love mushrooms, these look lovely and very tasty. I would probably replace the breadcrumbs with quinoa as I need to be gluten-free. 😊
Thank you! Or may be GF bread crumbs?
Yes, but unless it’s homemade, GF bread is horrible, has an aftertaste and I thought quinoa would add significant nutrients and texture. 🙂