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stuffed mushrooms on a white and blue plate on a wooden board with parsley in the background
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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! 
Course Appetizer
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
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