Description

These Vegan Stuffed Mushrooms are the most delicious vegan appetizer! Made with vegan cream cheese and fresh herbs, you’ll adore these easy mushroom bites. They’re the perfect vegan holiday appetizer and easily made gluten-free!

Ingredients

Scale

1 pound whole cremini mushrooms, stems removed and chopped
1 tablespoon olive oil
1 shallot, diced
2 cloves garlic, minced
¼ cup bread crumbs, plus more for garnish, I used gluten-free breadcrumbs
¾ cup (6 ounces) vegan cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
Kosher salt & ground black pepper, to taste
Vegan Parmesan cheese, for garnish, to taste

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Instructions

Preheat the oven to 400°F.
Place a large skillet over medium heat and add oil. When oil is hot, add the chopped mushroom stems and shallots. Cook until the shallots are translucent, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the bread crumbs and cook until slightly toasted, about 3 minutes. Remove the skillet from heat and let cool for 3 minutes.
Transfer the mushroom stem mixture to a large bowl. Add the vegan cream cheese, parsley, thyme, salt, and pepper. Mix until fully combined.
Place the mushroom caps on a baking sheet and evenly stuff with the prepared mixture. Sprinkle with bread crumbs and vegan Parmesan, as desired.
Bake in the preheated oven for 20 minutes. Garnish with more fresh herbs if desired. Let cool for 5 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or toaster oven for about 10 minutes.

Notes

Want to make these ahead of time? They’re the perfect thing to prep ahead. Simply prepare them all the way up until right before they go into the oven, and store in an airtight container in the refrigerator until you’re ready to bake. Then, simple bake straight from the fridge and serve!

Keywords: stuffed mushrooms, vegan stuffed mushrooms, vegan appetizers