Want more vegan party foods? Serve these stuffed mushrooms with BBQ Cauliflower Wings, Vegan Sausage Rolls, and Vegan Pretzel Bites with Beer Cheese. It doesn’t matter the occasion – Vegan Stuffed Mushrooms are a must-have party appetizer. They’re incredibly savory, well-seasoned, and always a hit! From prep to stuffing to baking, this bite-sized snack is ready to pass around in less than an hour. Each mushroom cap is stuffed with a cheesy and savory breadcrumb, herb, and vegan parmesan filling, and then baked until tender. Your family and friends will want to get their hands on a golden brown stuffed mushroom as soon as they come out of the oven!
What I love about this stuffed mushroom recipe
An elegant appetizer – Pass a tray around at the party! The tender mushrooms and their gorgeous golden filling will draw in all of your guests. Layers of mouthwatering flavors – The cheesy and herby Italian flavors in the filling make the mushrooms taste as good as they look. Surprisingly easy – There isn’t much to this recipe for vegan stuffed mushrooms. Just make the filling, stuff the mushroom caps, and bake!
How to make vegan stuffed mushrooms
Prep the mushrooms for stuffing by removing the stems. Set the mushroom caps aside and finely chop the stems. Heat some olive oil in a skillet over medium heat. Once hot, cook the onions and mushroom stems until tender. Add in the garlic. Meanwhile, blend the cashews, nutritional yeast, garlic powder, parsley, thyme, and salt in a blender or food processor until crumbly. Transfer the cashew mixture to a mixing bowl. Add the panko breadcrumbs, red chili flakes, and cooked onions/mushroom stems/garlic. Stir to combine. Spoon the filling into the mushroom caps. Place them on the prepared baking sheet, spray the mushrooms well with olive oil, then bake until golden. Enjoy!
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