Vegan Stuffed Mushrooms – Food Fun & Faraway Places

With a warm and savory artichoke and sundried tomato filling, these easy vegan stuffed mushrooms are a hearty and delicious appetizer, perfect for holiday parties or any occasion.

Mushrooms stuffed with artichoke mixture on wood platter.

Did you know artichokes are considered to be one of the oldest foods in the world, first harvested in the Middle East? I loved the food there, especially this Baba Ghanoush recipe!

It wasn’t until around 70 AD that they became popular when ancient Greece and Rome discovered its flavor. Have you been to Rome? I managed to see so much in just 3 days in Rome – it’s totally doable if you have other places you want to go!

Later, around the 15th century, the humble artichoke’s popularity soared in Florence, and by the 16th century, Italy caught on, too. Who else loves Italian appetizers? Try this one- it’s my best bruschetta recipe!

Stuffed mushrooms are always an easy yet impressive appetizer for the holidays or special occasions, and because they’re so delicious, they’re usually the first thing to disappear.

While traditional recipes, like these Cream Cheese Stuffed Mushrooms are always popular, I’ve given this stuffed mushroom recipe a bit of a new twist that’s vegan and gluten-free.

Soaked, ground cashews are combined with sweet sun-dried tomatoes and tangy artichoke hearts that brighten up and add incredible textures and flavors.

These little guys aren’t just the perfect appetizer, they’re hearty enough that you can serve them as a main course with a crispy salad like this healthy Kale Caesar Salad with Chickpeas.

They’re so versatile, you can also serve them as a side dish with a warm, comforting bowl of soup, like this Vegan Sweet Potato Soup, or alongside a nonvegan main course meal, like this Braised Beef recipe.

🖤 Why We Love this Recipe

Tender mushroom caps are baked with a vegan, gluten free, soy free, filling making it suitable for almost any type of dietary requirements.

This recipe is super easy to prepare, requiring only a few healthy, wholesome and simple ingredients, but makes such an impressive presentation. They will have your guest thinking it took you hours to prepare them.

You can make the filling and prepare the mushroom caps in advance, then bake them right before serving. Perfect time-saving appetizer for your next party.

🛒 What Goes into This Recipe

Labeled ingredients for vegan stuffed mushrooms.
  • Crimini mushrooms: you may see them referred to as baby bella or cremini mushrooms. These smaller mushrooms make the perfect bite-sized appetizer.
  • Soaked cashews: ground cashews give the filling structure and a hearty texture.
  • Artichoke hearts: provides a really nice, subtle tangy balance.
  • Sundried tomatoes: one of my favorite ingredients to cook with, they add little bits of sweetness throughout the filling.

See recipe card for quantities.

🔪 Recommended Tools

  • Baking sheet pan
  • Sharp kitchen knife
  • Paring knife or small spoon
  • Blender or food processor

👩🏻‍🍳 How to Make this Recipe

About 8 hours before you’re ready to make the stuffed mushrooms, you’ll need to soak the cashews in water.

Line a baking pan with aluminum or parchment paper and preheat your oven to 375° F.

Step 1: Using a soft damp cloth or a damp paper towel, clean mushrooms, removing any debris.

Step 2. Remove the stems from the base of mushroom. If they don’t come out cleanly by pulling them, use a small spoon or a paring knife to carefully carve them out, being careful not to go too deeply.

Step 3. Place the mushroom caps open side up on the lined baking sheet pan.

Crimini mushrooms on parchment paper on a baking sheet.

Step 4. After soaking cashews, drain well.

Raw cashews in a blender.

Add them to your blender with the peeled garlic cloves and lemon juice.

Cashews, garlic, and lemon juice in a blender.

As you’re blending, pause and scrape down the sides. Blend until nice and smooth.

Cashews, garlic, and lemon in a blender.

Step 5. Next, sprinkle in the nutritional yeast, pepper and salt.

Cashews and spices in a blender.

Step 6. Add in the artichoke hearts and blend on medium speed until there are only bits of artichoke remaining.

Artichoke mixture in a blender.

Step 7. Add the chopped sun-dried tomato pulsing a few times to further combine.

Sundried tomato and artichoke mixture in a blender.

Your final mixture will look like this.

Artichoke stuffing for mushrooms in a blender.

Step 7. Add a spoonful of mushroom filling into each of the mushroom caps.

Mushrooms stuffed with artichoke mixture on a baking sheet before baking.

Step 8. Bake for 20 minutes until the mushrooms are soft.

stuffed mushrooms on parchment on a baking sheet.

Garnish with chopped fresh parsley and serve warm.

Stuffed mushrooms with slices of sundried tomato on a wood board with a bowl of salt.

📖 Variations

Mushrooms: We used cremini mushrooms. You can substitute them with white button mushrooms, which are the same variety of mushroom but are just harvested earlier, giving them a milder flavor. For larger meal portions, you can also use large portobello mushrooms.

Yeast: Nutritional yeast is added to the filling to give it a nice cheesy flavor. You can also use vegan parmesan cheese in its place if you prefer.

Fresh herbs and spices: We kept the seasoning simple with salt and ground black pepper. For additional flavor you can add in a pinch of onion powder or even some Italian seasoning blend. You can also use a little garlic powder instead of the garlic cloves. For a kick of heat, add a little bit of cayenne pepper or red pepper flakes.

Other add-ins: Instead of or in addition to the sun-dried tomatoes, you can add in finely diced roasted red bell pepper. For a little added crunch, roasted pine nuts or finely chopped pecans work well in the filling of these vegan stuffed mushrooms.

Toppings: For a really special added touch, drizzle the baked mushrooms with a balsamic vinegar reduction.

Frequently Asked Questions

How do I store these vegan stuffed mushrooms?

If you have leftovers, store them in an airtight container in the fridge for up to a day or two. You can also freeze them but just keep in mind that the texture of the mushroom can become very soft or soggy when they are thawed. That’s why it is recommended to serve them freshly made.

Are mushrooms healthy?

They certainly are. In fact, according to this article on Healthline, “They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. But overall, they are a good source of the following nutrients.

Stuffed mushrooms topped with parsley on a wood board.

💡Tips for Buying and Using Mushrooms

  • When you get mushrooms home from the grocery store, remove the plastic wrap and place them in a paper bag or lay them out on some paper towels in the fridge. Condensation builds up in those plastic wrapped containers causing them to spoil quicker.
  • Don’t rinse or wash your mushrooms, instead use a damp towel to remove any dirt or debris. Mushrooms act like sponges and will soak up the water making them soggy when you cook them.
  • Save the stems of the mushrooms and use them in stocks, soups, omelets. Chopped mushroom stems can also play a part in your Christmas or Thanksgiving dinner by adding them to your stuffing.
Stuffed mushrooms on a wood board.

Let me know if you try these! If you love them, we’d so appreciate you rating them on the recipe card. Thank you!

More Delicious Vegan Appetizers

Stuffed mushrooms on a wood board.

Vegan Stuffed Mushrooms

We love all kinds of stuffed mushrooms, and this one is vegan so everyone can enjoy it, even those with gluten allergies. These are also soy free. Recipe makes 20 stuffed mushrooms.

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Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 20 minutes

Soaking Cashews: 8 hours

Total Time: 40 minutes

Servings: 10 people

Calories: 84kcal

Instructions

  • About 8 hours before you’re ready to make the stuffed mushrooms, you’ll need to soak the cashews in water.

  • Line a baking pan with aluminum or parchment paper and preheat your oven to 375° F.

  • Using a soft damp cloth or a damp paper towel, clean mushrooms, removing any debris.

  • Remove the stems from the base of mushroom. If they don’t come out cleanly by pulling them, use a small spoon or a paring knife to carefully carve them out, being careful not to go too deeply.

  • Place the mushroom caps open side up on the lined baking sheet pan.

  • After soaking cashews, drain well.

  • Add them to your blender with the peeled garlic cloves and lemon juice.

  • As you’re blending, pause and scrape down the sides. Blend until nice and smooth.

  • Next, sprinkle in the nutritional yeast, pepper and salt.

  • Add in the artichoke hearts and blend on medium speed until there are only bits of artichoke remaining.

  • Add the chopped sun-dried tomato pulsing a few times to further combine.

  • Add a spoonful of mushroom filling into each of the mushroom caps.

  • Bake for 20 minutes until the mushrooms are soft.

  • Garnish with chopped parsley and serve warm. Enjoy!

Notes

When you get mushrooms home from the grocery store, remove the plastic wrap and place them in a paper bag or lay them out on some paper towels in the fridge. Condensation builds up in those plastic wrapped containers causing them to spoil quicker.
Don’t rinse or wash your mushrooms, instead use a damp towel to remove any dirt or debris. Mushrooms act like sponges and will soak up the water making them soggy when you cook them.
Save the stems of the mushrooms and use them in stocks, soups, omelets. Chopped mushroom stems can also play a part in your Christmas or Thanksgiving dinner by adding them to your stuffing.

Nutrition

Serving: 2 | Calories: 84kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 183mg | Potassium: 472mg | Fiber: 2g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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