Vegan Stuffed Mushrooms from the stove

If you're looking for a crowd-pleasing appetizer recipe, these Herb & Almond Vegan Stuffed Mushrooms do the trick! Packed with flavor, these bite-sized filled veggie treats are perfect for any Game Day, birthdays, holiday parties, dinner or brunch with friends.

We love stuffed mushrooms and will likely never tire of them. One of the things We love the most is how versatile they are. You can stuff them with a mix of stems and veggies, cheese, ground sausage or pork, or even quinoa or farro.

These Vegan Stuffed Mushrooms have long been a favorite of mine. We'd make them for holidays and general gatherings with friends, and they'd be gobbled up in a flash.

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🌟 Why you'll love these vegan stuffed mushrooms

overhead photo of several Vegan Stuffed Mushrooms close together on a white platter with thyme leaves and blue background.

This is an simple appetizer recipe without complicated cooking steps.
The stuffing is hearty and full of flavor, so each bite is satisfying.
Great make-ahead party appetizers! You can make these a day in advance, then reheat simply before serving.

🍄 Ingredient notes

bowls of ingredients to make Vegan Stuffed Mushrooms with ingredient labels next to each one on a blue background.

Mushrooms – Cremini mushrooms, also known as Baby Bella mushrooms, work truly well for this recipe. You can also use white mushrooms instead.

Almonds – Be sure to use unsalted almonds. If you do use salted almonds, leave out the kosher salt in the recipe, so that the stuffed mushrooms aren't too salty.

Olive oil – We like to add even more lemon flavor to these stuffed mushrooms by using lemon fused olive oil. However, you can use any olive oil you have on hand.

✅ Step-by-step instructions

Preheat your oven to 400°F degrees. Line a baking sheet with parchment paper, and set it aside.

mushroom stems, almonds, herbs, and garlic in a food processor to make filling for mushrooms.

Filling ingredients well blended for Vegan Stuffed Mushrooms in a food processor.

In a food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Process until the mixture is in little chunks.
Stop the processor then carefully scrape down the sides with a spoon or spatula. Add the panko breadcrumbs, pour in the vegetable oil and lemon juice, then sprinkle the salt and pepper. Process again simply for about 15 seconds, until the ingredients are well combined.

a dozen Vegan Stuffed Mushrooms placed in rows on a baking sheet

3. ASSEMBLE: Place the mushroom caps on the baking sheet a couple of inches apart. Fill each mushroom cap with approximately one teaspoon to one tablespoonful of filling, as much as will fit into the mushrooms empty cavity with a little bit stacked out on top.

4. Drizzle some olive oil over each stuffed mushroom.

5. BAKE: Bake for about 15 to 17 minutes in the pre-heated 400°F degree oven.

Remove from the oven and drizzle the remaining tablespoon of olive oil over the mushrooms simply before serving.

❓ Recipe FAQs

Can We make this appetizer ahead of time?

After making the filling mix, you can cover the filling and refrigerate for up to 24 hours. You can also place the mushroom caps in a separate airtight container and refrigerate for up to 24 hours. When you're ready to bake, continue with the next steps.

What's the best way to reheat stuffed mushrooms?

Reheat stuffed mushrooms either in a 325°F oven for 5 to 10 minutes. Or, you can reheat them in the microwave in 30 second increments or the air fryer at 325°F for 2 minutes.

🌿 More vegan party appetizer recipes

Looking for more vegan party appetizers? Try one of these yummy and simple recipes!

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Vegan Stuffed Mushrooms

By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 24 mushrooms Vegan Stuffed Mushrooms close together on a white platter.

These vegan stuffed mushrooms are full of flavor and texture. They are excellent to serve at any party!

Equipment

1 Food Processor
1 Baking Sheet

Ingredients

16 ounces (2 8-ounce packages) cremini (brown bella) mushrooms, cleaned, with stems separated
¼ cup unsalted almonds
3 garlic cloves
1 teaspoon fresh or dried thyme leaves
1 teaspoon fresh, torn sage leaves or dried sage
¼ cup vegetable stock
½ cup panko breadcrumbs
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons lemon juice
2 tablespoons olive oil, divided

Instructions

Preheat oven to 400° degrees. Prepare a baking sheet with parchment paper.
To the food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Blend until processed into small chunks. Add the panko breadcrumbs, pour in the vegetable stock and lemon juice, sprinkle in the salt and pepper. Process again until the mixture is in small chunks.
Fill each mushroom cap with a teaspoon to a tablespoon of the filling. Place onto the prepared baking sheet with parchment paper, simply about an inch or two apart. You may be able to fit the mushrooms onto one sheet, but depending on the size of your mushrooms, you may need to cook these in two batches.
Lightly drizzle 1 tablespoon of olive oil over the tops of the filled mushrooms.
Bake at 400° degrees for 15-17 minutes.
Allow to cool slightly in the pan, and drizzle the remaining tablespoon of olive oil over the tops of the stuffed mushrooms simply before serving.

Notes

Makes approximately 20 to 26 vegan stuffed mushrooms, about 5 to 6 appetizer servings. Mushrooms – you can use cremini mushrooms (also called Baby Bella mushrooms) or white mushrooms for this recipe. Olive oil – If you have lemon fused olive oil, use that to drizzle over the mushrooms before and after baking. However, you can use any olive oil you have on hand. Storage – allow the baked mushrooms to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 43 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 0.4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.001 g, Sodium: 29 mg, Potassium: 85 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 11 IU, Vitamin C: 1 mg, Calcium: 12 mg, Iron: 0.3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published on January 1, 2016. It was updated with all new photos, step-by-step cooking instructions, helpful cooking tips, and updated recipe card with more detailed cooking info and republished on July 22, 2022.