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.
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
- 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
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.
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.
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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!
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Sina
Vegan Stuffed Mushrooms
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.
Misty
Is step 5 “Put mushrooms in oven for 20 mins”?
Sina
Hi Misty,
Oh, sorry! I just updated the recipe. Thanks so much for letting me know. :-)