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    Vegan Stuffed Mushrooms

    Published: Jun 22, 2023 by Sina · This post may contain affiliate links · 2 Comments

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    vegan stuffed mushrooms on a white plate with a text overlay

    These vegan stuffed mushrooms with a creamy and savory sun-dried tomato cream cheese filling are sure to be a hit at your next gathering. They are packed with flavor and they are the perfect party snack or appetizer for any occasion.

    vegan stuffed mushrooms on a white plate on a wooden board with a fork on the side

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • How To Make This Recipe
    • Tips & Tricks
    • Storing
    • Freezing
    • Variations
    • Related Recipes 
    • I Love to Hear From You!
    • Vegan Stuffed Mushrooms

    Why This Recipe Works

    If you’re looking for a delicious and impressive appetizer that is easy to make, look no further! These vegan stuffed mushrooms are filled with a combination of vegan cream cheese, tangy sun-dried tomatoes, green onions, garlic, and fresh herbs and they are insanely delicious. 

    It’s one of those recipes that will leave you craving more! And making this recipe is a real breeze. I think they look pretty decadent, but the recipe is incredibly easy and you need only 10 minutes of active preparation time. 

    Just combine all ingredients for the filling 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 simple! 

    Plus, you can easily make them ahead of time and simply pop them in the oven when you’re ready to serve them.

    The recipe is super versatile. You can serve it as an appetizer at a dinner party, a game day snack, or even as a light lunch or dinner option. Or enjoy them as a cozy night-in snack in front of the TV. 

    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. 

    The mushrooms provide a satisfying meaty texture, while the sun-dried tomatoes add a sweet and savory kick. And the vegan cream cheese filling adds a rich and smooth touch to each bite. 

    Feel free to experiment with different herbs, spices, or additional ingredients. This recipe is very flexible and also great with finely chopped bell pepper, olives, or tomatoes. 

    So grab those mushrooms, give this recipe a try, and impress you friends and family with this crowd-pleasing appetizer! 

    Ingredients & Substitutions

    the ingredients that go into this recipe on a marble countertop with labels with the name of each ingredient
    • Mushrooms – brown button mushrooms.
    • Cream Cheese – use your favorite vegan cream cheese for this recipe. 
    • Garlic – I used one clove of garlic. 
    • Paprika – sweet paprika powder. 
    • Parsley & Chives – freshly chopped parsley and chives. 
    • 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

    a collage of four photos that show 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. 

    stuffed mushrooms on a baking tray lined with parchment paper

    5. Step: Line a baking sheet with parchment paper and place the stuffed mushrooms on top. Sprinkle some vegan shredded cheese on top. 

    vegan stuffed mushrooms on a white plate with a fork on the side

    6. Step: Bake the stuffed mushrooms for 20 minutes at 350 °F. 

    Tips & Tricks

    • 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. 
    • Use more garlic for a stronger garlic flavor. 

    Storing

    Stored in an airtight container in the fridge, the vegan stuffed mushrooms will last up to 4 days. 

    Freezing

    You can freeze them before baking. Then just bake them without thawing and add about 5 minutes to the original baking time. 

    Variations

    The recipe is super flexible. Here are some ideas for possible add-ins:

    • artichoke hearts 
    • bell pepper 
    • tomatoes 
    • black olives 

    Everything should be finely chopped. 

    eight stuffed mushrooms on a white plate with fresh parsley in the background

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    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    stuffed mushrooms on a white and blue plate on a wooden board with parsley in the background

    Vegan Stuffed Mushrooms

    These vegan stuffed mushrooms with a creamy and savory filling make a mouthwatering appetizer. And you won't believe how easy the recipe is! 
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Servings: 4 servings
    Calories: 179kcal
    Author: Sina

    Equipment

    • 1 bowl
    • 1 sharp knife
    • 1 spoon
    • 1 baking tray
    • parchment paper

    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. 

    Nutrition

    Calories: 179kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Sodium: 551mg | Potassium: 349mg | Fiber: 4g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Misty

      July 20, 2022 at 6:28 pm

      Is step 5 “Put mushrooms in oven for 20 mins”?

      Reply
      • Sina

        July 21, 2022 at 10:05 am

        Hi Misty,

        Oh, sorry! I just updated the recipe. Thanks so much for letting me know. :-)

        Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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