These vegan stuffed mushrooms with a creamy and savory filling make a mouthwatering appetizer. And you won’t believe how easy the recipe is!
Why This Recipe Works
These vegan stuffed mushrooms with an easy cream cheese filling with sun-dried tomatoes make such an easy appetizer when you are having guest over. They look pretty decadent, but the recipe is incredibly easy and you need only 10 minutes of active preparation time.
Besides, I love that you can easily make them ahead of time. Just store them in the fridge until you are ready to serve them.
Choose little mushrooms when you want to serve them as an appetizer, so they have the right size for popping them in your mouth. And larger ones if you are serving them as a side dish, for example with a green salad.
For the filling I used vegan cream cheese, fresh parsley, green onions, and sun-dried tomatoes. Just combine everything in a small bowl and then fill the mushrooms with it.
Then top them off with shredded vegan cheese and bake them until golden brown on top. So good and incredibly easy!
What Goes Into This Recipe
- Mushrooms – brown button mushrooms.
- Cream Cheese – use your favorite vegan cream cheese for this recipe.
- Garlic – I used one clove of garlic.
- Paprika Powder
- Parsley – freshly chopped parsley.
- Sun-dried Tomatoes – in oil.
- Green Onions
- Salt & Pepper
- Vegan Cheese – use your favorite vegan shredded cheese. It should melt well.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Finely chop the garlic. Cut the green onions into rings and the sun-dried tomatoes into strips. Place all ingredients for the stuffing in a small bowl.
2. Step: Use a spoon and stir until well combined.
3. Step: Clean the mushrooms and remove the stems.
4. Step: Fill the mushrooms with the filling.
5. Step: Line a baking sheet with parchment paper and place the stuffed mushrooms on top. Sprinkle some vegan shredded cheese on top.
6. Step: Bake the stuffed mushrooms for 20 minutes at 350 °F.
Recipe Notes
- Use medium to large brown button mushrooms if you are serving them as a side dish and smaller ones for appetizers. This way guests can easily pop them in their mouths as a one bite snack without using a plate.
- You could also add chopped artichoke hearts and black olives to the cream cheese stuffing for a change.
- Use more garlic for a stronger garlic flavor.
Frequently Asked Questions
How Long Do The Stuffed Mushrooms Last?
Stored in an airtight container in the fridge, they will last about 4 days.
Can I Freeze Them?
You can freeze them before baking them. Then just bake them without thawing them and add about 5 minutes to the original baking time.
More Delicious Appetizers:
- Easy Bruschetta Recipe
- Antipasti
- Mexican Pinwheels
- Vegan Basil Ricotta Pinwheels
- Jackfruit Buffalo Dip
- Vegan Spinach Artichoke Dip
I Love to Hear From You!
I hope you like these vegan stuffed mushrooms as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Stuffed Mushrooms
Ingredients
- 12 medium to large brown button mushrooms (or more smaller ones)
- 3/4 cup vegan cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon paprika powder
- 1 clove of garlic, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 10 sun-dried tomatoes in oil, finely chopped
- 2 green onions, cut into rings
- black pepper, to taste
- 1/4 cup vegan shredded cheese
Instructions
- Preheat the oven to 350 °F. Finely chop the garlic. Cut the green onions into rings and the sun-dried tomatoes into thin strips. Place all ingredients for the stuffing in a small bowl.
- Use a spoon and stir until well combined.
- Clean the mushrooms and remove the stems.
- Fill the mushrooms with the filling.
- Line a baking sheet with parchment paper and place the stuffed mushrooms on top. Sprinkle some vegan shredded cheese on top.
- Bake the stuffed mushrooms for 20 minutes at 350 °F.
Notes
- Use medium to large brown button mushrooms if you are serving them as a side dish and smaller ones for appetizers. This way guests can easily pop them in their mouths as a one bite snack without using a plate.
- You could also add chopped artichoke hearts and black olives to the cream cheese stuffing for a change.
- Use more garlic for a stronger garlic flavor.
Is step 5 “Put mushrooms in oven for 20 mins”?
Hi Misty,
Oh, sorry! I just updated the recipe. Thanks so much for letting me know. :-)