These vegan stuffed mushrooms are filled with a creamy mixture of vegan cream cheese, garlic, fresh parsley, and breadcrumbs, then baked until tender and golden brown. They're easy to make with just a few ingredients and are a great appetizer for Thanksgiving, Christmas, or any gathering.
Stuffed mushrooms are often made with dairy-based cream cheese and Parmesan, but this version uses vegan cream cheese for a rich, creamy filling without any dairy. I also like using the mushroom stems in the filling for extra flavor and less waste, while the panko breadcrumbs add a little crunch on top.
For the best texture, I recommend serving them warm, straight from the oven, while the filling is still creamy and the topping is crispy. If you're making them for a party or holiday dinner, you can prep the filling and clean the mushrooms the day before, then stuff and bake them right before serving.
If you love mushrooms as much as I do, you should also try my No-Bake Stuffed Mushrooms, which are made in a skillet instead of the oven. For something a little different, my Vegan Mushroom Pasta and Vegan Mushroom Risotto are also great options.
Why You'll Love These Vegan Stuffed Mushrooms
- Creamy with a crispy topping: Vegan cream cheese makes the filling rich and creamy, while panko adds a golden, crunchy finish.
- Simple ingredients: Made with mushrooms, vegan cream cheese, breadcrumbs, garlic, parsley, and a few pantry staples.
- Easy to make: Just sauté the mushroom stems and garlic, mix the filling, stuff the mushrooms, and bake.
- Packed with savory flavor: Garlic, parsley, and onion powder add plenty of flavor, while the mushroom stems make the filling even tastier.
- Great for holidays and parties: Perfect for Thanksgiving, Christmas, or any gathering. You can also prep them a day ahead and bake just before serving.
Vegan Stuffed Mushrooms Ingredients
- Mushrooms: Cremini (baby bella) or white button mushrooms are great options. Choose medium-large mushrooms, about 1½-2 inches (4-5 cm) in diameter. Small portobello mushrooms work too.
- Olive Oil: I prefer extra virgin olive oil, but regular olive oil, avocado oil, or canola oil are all good options.
- Garlic: Fresh garlic gives the best flavor, but you can use ½ teaspoon of garlic powder instead of the 3 cloves.
- Vegan Cream Cheese: I used store-bought to keep things easy, but you can also make your own Vegan Cream Cheese.
- Panko Breadcrumbs: Give the filling some texture and make the topping crispy. Regular breadcrumbs or gluten-free breadcrumbs are good alternatives.
- Fresh Parsley: I like using fresh parsley, but you can also use fresh chives or a little fresh or dried thyme.
- Onion Powder: Gives the filling a little extra flavor. You can leave it out if you don't have any.
- Salt: Some vegan cream cheeses are saltier than others, so taste the filling and add more salt if needed.
- Black Pepper: Add more or less to taste, or leave it out if you don't like it.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Stuffed Mushrooms
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Wipe the mushrooms with a damp cloth, remove the stems, and chop them.
- Sauté the chopped stems in olive oil for 4-5 minutes, until most of the moisture evaporates.
- Add the garlic and cook for 1 minute. Remove from the heat and let cool slightly.
- Gently combine the cooked stems, vegan cream cheese, 2 tablespoons of panko, parsley, onion powder, salt, and pepper with a spatula.
- Fill the mushroom caps and place them on the baking sheet. Top with the remaining 2 tablespoons of panko, pressing gently.
- Bake for 20-25 minutes, until tender and lightly golden. Rest for 5 minutes before serving.
Tips for the Best Results
- Choose mushrooms of similar size: This helps them cook evenly, so you don't end up with some that are too soft while others are still firm.
- Use the right cream cheese consistency: Some brands are softer than others. If your vegan cream cheese is already soft and spreadable, use it straight from the fridge. If it's very firm, let it sit at room temperature for a few minutes before mixing.
- Don't overmix the filling: Use a spatula to gently fold everything together until combined. Mixing too much can make some vegan cream cheeses overly soft.
- Watch the breadcrumbs: If the mushrooms are tender but the panko isn't golden yet, turn on the broiler for 1-2 minutes. Keep an eye on them so they don't burn.
- Let them rest before serving: Give the mushrooms about 5 minutes to cool slightly after baking. This helps the creamy filling firm up a little and makes them easier to eat.
Serving Suggestions
You can serve these stuffed mushrooms on their own or pair them with a few other dishes, depending on what you're planning.
- As part of an appetizer spread: Serve alongside Vegan Spinach Artichoke Dip or Buffalo Cauliflower Wings for a mix of creamy and spicy bites.
- Before a holiday main course: They're a great starter before Mushroom Wellington, Vegan Turkey, or Vegan Meatloaf.
- With classic holiday sides: Pair them with Vegan Stuffing or Vegan Green Bean Casserole for a larger meal.
- With a salad: Serve alongside Vegan Quinoa Salad or Vegan Broccoli Salad for a lighter lunch or dinner.
How to Store and Reheat Leftovers
- Fridge: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before storing.
- Freezer: I don't recommend freezing them, as the mushrooms can become watery and the vegan cream cheese filling may change texture when thawed.
- Reheat: Place the mushrooms on a baking sheet and reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. You can also use the microwave, but the panko topping won't stay as crispy.
Frequently Asked Questions
Mushrooms naturally release moisture as they bake, so it's normal to see some liquid on the baking sheet. To reduce it, dry the mushrooms well before stuffing, cook the chopped stems until most of their moisture evaporates, and avoid overcrowding the pan. If there's still some liquid after baking, simply transfer the mushrooms to a serving plate, leaving it behind.
Yes! You can prepare the filling and clean the mushrooms up to a day in advance. Store them separately in airtight containers in the refrigerator, then stuff and bake the mushrooms just before serving. This is especially handy when you're preparing a holiday meal.
No, there's no need to cook the mushroom caps beforehand. They'll become tender as they bake with the filling. However, I recommend sautéing the chopped stems first to remove excess moisture and bring out their flavor.
The mushrooms should be tender when pierced with a fork, the filling should be hot and creamy, and the panko topping should be lightly golden. This usually takes 20-25 minutes at 400°F (200°C). Let them rest for about 5 minutes before serving.
Let the cooked mushroom stems cool slightly before adding them to the filling. If your vegan cream cheese is soft and spreadable, use it straight from the fridge. If it's very firm, let it soften for a few minutes. Gently mix everything with a spatula without overmixing. If the filling is too runny, refrigerate it for 15-20 minutes before stuffing the mushrooms.
More Vegan Appetizer Recipes
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Vegan Stuffed Mushrooms
Ingredients
- 1 pound mushrooms, cremini (baby bella) or white button, about 15 medium-large mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 ounces vegan cream cheese
- ¼ cup panko breadcrumbs, divided
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wipe the mushrooms clean with a damp cloth or paper towel. Remove the stems, finely chop them, and set the mushroom caps aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 4-5 minutes, stirring occasionally, until most of their moisture has evaporated.
- Add the garlic and cook for another minute, stirring frequently, until fragrant. Remove from the heat and let cool slightly before adding to the filling.
- In a medium bowl, combine the vegan cream cheese, 2 tablespoons of panko breadcrumbs, parsley, onion powder, salt, pepper, and cooled mushroom mixture. Gently fold everything together with a spatula until just combined.
- Spoon the filling into the mushroom caps, mounding it slightly. Arrange them on the prepared baking sheet, leaving a little space between each one. Sprinkle the remaining 2 tablespoons of panko evenly over the tops, pressing gently to help it stick.
- Bake for 20-25 minutes, or until the mushrooms are tender and the panko topping is lightly golden. Let them rest for 5 minutes before serving.
Notes
- Let the stuffed mushrooms cool completely, then refrigerate in an airtight container for up to 3-4 days.
- Freezing isn't recommended because the mushrooms can become watery and the filling may change texture.
- Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through. You can also microwave them, but the panko won't be as crispy.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.