Vegan Stuffed Mushrooms
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!
Servings 12 stuffed mushrooms
Ingredients
- 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 oz.) 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
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.1 pound whole cremini mushrooms, 1 shallot, 1 tablespoon olive oil
- 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.2 cloves garlic, ¼ cup bread crumbs
- Transfer the mushroom stem mixture to a large bowl. Add the vegan cream cheese, parsley, thyme, salt, and pepper. Mix until fully combined.¾ cup (6 oz.) vegan cream cheese, 2 tablespoons fresh parsley, 1 tablespoon fresh thyme, Kosher salt & ground black pepper
- Place the mushroom caps on a baking sheet and evenly stuff with the prepared mixture. Sprinkle with bread crumbs and vegan Parmesan, as desired.Vegan Parmesan cheese
- 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!
