Name: Easy Vegan Stuffed Mushrooms Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 4 tablespoons extra-virgin olive oil, divided; ½ cup panko bread crumbs; 3 ½ tablespoons soymilk or water; 1 ½ tablespoons lemon juice; ⅓ cup Italian parsley, chopped; Salt and pepper, to taste; 16 medium fresh mushrooms (white button or cremini)

Jump to Recipe· 4.8 from 16 reviews

Hey friend, if you’re craving a cozy yet impressive appetizer or snack, this Easy Vegan Stuffed Mushrooms Recipe is pure magic. I love how it combines simple ingredients into a bite-sized bundle that’s rich in flavor, surprisingly meaty in texture, and absolutely satisfying. It’s one of those recipes you can easily whip up for a weeknight dinner or bring to a potluck and watch it disappear fast!

What makes this easy vegan stuffed mushrooms recipe stand out for me is how versatile and forgiving it is. Whether you’re new to vegan cooking or a seasoned pro, these mushrooms bring hearty satisfaction without any fuss or complicated ingredients. Plus, the combination of panko, fresh herbs, and that little splash of lemon really lifts the flavor. You’re definitely going to want to keep this one in your recipe box.

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Why This Recipe Works

Simple, Fresh Ingredients: Using fresh mushrooms, parsley, and a hint of lemon keeps the flavors vibrant without overwhelming complexity.
Textural Contrast: The panko bread crumbs add a lovely crunch that balances out the tender, juicy mushroom caps.
Quick and Easy: From prep to plating in under an hour, it’s accessible for any skill level and perfect for last-minute gatherings.
Customizable Filling: You can easily tweak the stuffing to your liking, adding in herbs, spices, or even vegan cheese for variety.

A group of stuffed mushrooms is shown on a white marbled surface, each mushroom forming one layer; the bottom layer is a dark brown mushroom cap with a rough texture and the top layer is a golden-brown mixture of breadcrumbs and chopped green herbs, with some dark charred bits adding contrast. The filling looks crispy and slightly uneven, overflowing a little over the edges of the mushroom caps. The image shows multiple mushrooms in a close-up view, arranged in rows, capturing the details of the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this easy vegan stuffed mushrooms recipe plays a crucial role, blending to create that perfect balance of flavor and texture. Picking fresh mushrooms and good-quality olive oil makes a noticeable difference, so I always recommend shopping with intention.

Extra-virgin olive oil: Adds richness and helps gently cook the mushroom stems while keeping everything moist.
Panko bread crumbs: Provides that essential crispy topping that keeps the mushrooms from getting soggy.
Soymilk or water: Moistens the panko without adding dairy, perfect for binding the stuffing ingredients.
Fresh mushrooms (white button or cremini): Choose medium-sized mushrooms with firm caps for easy stuffing and great texture.
Lemon juice: Brightens the flavor and keeps the filling fresh and light.
Italian parsley: Offers a vibrant herbaceous note that cuts through the richness and adds color.
Salt and pepper: Simple but essential to season and enhance all the other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love adapting this easy vegan stuffed mushrooms recipe depending on my mood or what’s in the fridge—you’ll enjoy making it your own too! Don’t hesitate to experiment and find combinations that excite your palate.

Add umami depth: I sometimes mix in some finely chopped sun-dried tomatoes or a splash of soy sauce into the filling for a savory twist.
Make it spicy: A pinch of red pepper flakes or a few drops of hot sauce can brighten up the flavor if you like a little heat.
Seasonal herbs: Swap the Italian parsley for thyme or rosemary during fall and winter months for a cozy vibe.
Vegan cheese topping: Feel free to sprinkle some vegan parmesan or nutritional yeast before broiling for a cheesy finish.

Step-by-Step: How I Make Easy Vegan Stuffed Mushrooms Recipe

Step 1: Preheat and Prep Your Mushrooms

First, preheat your oven to 350°F (176°C) and lightly oil a small baking sheet—this keeps the mushrooms from sticking and helps them cook evenly. Then, gently clean the mushrooms using a lightly damp paper towel because washing them directly with water can make them soggy when baked. Carefully pop out the stems from each mushroom cap and set the caps gill-side up on the baking sheet.

Step 2: Cook the Filling Base

Finely chop those mushroom stems you removed and toss them into a small pan along with the lemon juice and 2 tablespoons of olive oil. While you do this, drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps. Place the mushroom caps on the baking sheet into the oven, and at the same time, put the pan on the stove over medium-low heat. Let everything cook for about 10 minutes, allowing the stems to soften and the caps to start roasting.

Step 3: Mix and Stuff

While the stems are cooking, put the panko in a medium bowl and add the soymilk or water—this rehydrates the crumbs so they bind well. When the mushroom stems are tender, add them along with chopped parsley to the panko mixture. Season this filling with salt and pepper to taste. Now spoon the filling generously into each mushroom cap, which should be pleasantly soft at this point.

Step 4: Bake and Broil for Perfection

Pop your stuffed mushrooms back into the oven for 20 minutes to cook the filling and let everything meld together. When time’s up, switch your oven to the broiler setting and slide the mushrooms under it for a minute or two—just long enough to get that beautiful golden-brown crust on top. Keep a close eye here; you don’t want to burn those delicious crunchy tops!

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Pro Tips for Making Easy Vegan Stuffed Mushrooms Recipe

Clean Mushrooms Carefully: Avoid washing them under running water; use a damp cloth instead to prevent sogginess.
Don’t Overcrowd: Make sure mushrooms have space on the baking sheet so they roast instead of steam, which keeps them firm and flavorful.
Use Medium Heat for the Stems: Cooking stems over medium-low heat gently softens them without burning or drying them out.
Watch Broiling Closely: The broiler works fast, so stand by to get that perfect golden topping without charring.

How to Serve Easy Vegan Stuffed Mushrooms Recipe

The image shows about fifteen stuffed mushrooms spread out on a white marbled surface covered with white parchment paper. Each mushroom cap is filled with a slightly crispy orange and brown stuffing speckled with bits of green herbs, some parts appearing slightly charred. The mushrooms have a smooth dark brown exterior, with the filling packed tightly inside the hollow center. A silver tong is visible picking up one mushroom in the top left corner, and part of a white plate is visible in the bottom left corner holding silver serving spoons. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically garnish these stuffed mushrooms with a sprinkle of fresh parsley to keep it bright and fresh looking. Sometimes I add a light drizzle of extra virgin olive oil right before serving to amp up the richness. If I’m feeling fancy, a little lemon zest on top really wakes up the flavors and adds a pop of color.

Side Dishes

These mushrooms pair beautifully with a crisp green salad or roasted veggies for a wholesome meal. I’ve also served them alongside fluffy quinoa or couscous, which soaks up all the lovely juices. For parties, they’re perfect with a platter of mixed olives, nuts, and fresh bread.

Creative Ways to Present

For a special occasion, I like to arrange these mushrooms on a rustic wooden board sprinkled with extra parsley and lemon wedges. Another fun idea is to serve them on individual appetizer spoons or inside small lettuce cups for bite-sized elegance. Adding edible flowers adds a whimsical touch that guests always love.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them up to 2-3 days. The mushrooms keep well, though the texture of the filling softens slightly, so reheating gently is key to maintaining that great balance.

Freezing

Freezing works best if you prepare the mushrooms, but don’t broil the topping first. Wrap them tightly and freeze for up to a month. When ready to eat, thaw overnight in the fridge and then reheat in the oven before broiling the tops to crisp them back up.

Reheating

Reheat leftovers in a 350°F oven covered loosely with foil to warm through without drying out—about 10-15 minutes. To revive that golden crunch, finish with a quick broil for a minute or two, just like when freshly baked.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While white button or cremini mushrooms are ideal because of their size and texture, you can experiment with portobello, shiitake, or even oyster mushrooms, just keep in mind the cooking times and how sturdy the caps are for stuffing.
What can I substitute for soymilk if I don’t have it?

You can use any plant-based milk like almond or oat milk, or simply water works fine to moisten the panko crumbs when making this vegan stuffed mushrooms recipe.
How do I avoid soggy mushrooms?

Make sure to clean mushrooms with a damp cloth, don’t overcrowd the pan or baking sheet during cooking, and allow enough heat to help release moisture so they roast instead of steam.
Can I make this recipe gluten-free?

Yes! Just swap the panko bread crumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep that satisfying crunch.
Is it okay to prepare the mushrooms ahead of time?

You can prepare the filling and prep the mushrooms a few hours ahead, store them uncovered on a tray in the fridge and bake them just before serving for best texture.

Final Thoughts

This easy vegan stuffed mushrooms recipe has become one of my go-to dishes when I want something flavorful without fuss. I find it comforting yet light, and it never fails to impress guests or family members. I really hope you give it a try—you’ll find it’s as rewarding to make as it is delicious to eat. Here’s to many cozy kitchen moments with a plate full of fungi goodness!

Easy Vegan Stuffed Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews

Author: Julia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Appetizer
Method: Baking
Cuisine: Vegan
Diet: Vegan

Print Recipe

Description

This Easy Vegan Stuffed Mushrooms recipe features fresh mushrooms filled with a flavorful mixture of panko breadcrumbs, sautéed mushroom stems, parsley, and a touch of lemon juice. Lightly baked and finished under the broiler, these mushrooms make a perfect vegan appetizer or side dish that’s crispy on top and tender inside.

Ingredients

For the Filling

4 tablespoons extra-virgin olive oil, divided
½ cup panko bread crumbs
3 ½ tablespoons soymilk or water
1 ½ tablespoons lemon juice
⅓ cup Italian parsley, chopped
Salt and pepper, to taste

Mushrooms

16 medium fresh mushrooms (white button or cremini)

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Instructions

Preheat Oven and Prepare Panko: Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or baking dish using vegetable oil or cooking spray. In a medium bowl, combine the panko breadcrumbs with the soymilk or water and stir well. Set aside to hydrate.
Prepare Mushrooms: Wash and dry the mushrooms thoroughly. Remove the stems from the caps and place the caps gill side up on the prepared baking sheet. Finely chop the mushroom stems.
Sauté Stems: In a small pan, add the chopped mushroom stems, lemon juice, and 2 tablespoons of olive oil. Place the pan on medium-low heat on the stove.
Oil Mushroom Caps and Start Baking: Drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps. Place the baking sheet with caps into the preheated oven. Let both the pan of stems and the baking sheet cook for 10 minutes.
Mix Filling and Stuff Caps: Remove the mushroom caps from the oven and set aside. To the sautéed mushroom stems, add the chopped parsley and the hydrated panko breadcrumbs. Stir well and season with salt and pepper to taste. Divide this mixture evenly among the mushroom caps by stuffing each cap.
Bake Stuffed Mushrooms: Return the stuffed mushroom caps to the oven and bake for 20 minutes until the tops are nicely set and heated through.
Broil for Finish: Remove the mushrooms from the oven and switch on the broiler. Place the mushrooms under the broiler for 1 to 2 minutes until the tops turn golden brown. Keep a close eye to prevent burning.
Serve: Transfer the browned stuffed mushrooms to a serving plate and serve warm.

Notes

Do not wash mushrooms under running water to avoid sogginess; clean them gently with a damp paper towel instead.
Use a preheated pan to sauté the mushroom stems for better flavor and texture.
Avoid overcrowding the baking sheet to allow proper drying and crisping.
Feel free to customize the filling by adding different herbs, nuts, or vegan cheese alternatives.