These vegan stuffed mushrooms are the perfect appetizer/starter or snack. Easy and quick to make, you’ll have a beautiful and flavourful dish to serve up to friends and family in no time!
Using only 7-ingredients, these stuffed mushrooms can be served hot or cold. All you’ll need is a food processor, a small skillet, a spoon and a baking tray.
The garlicky parsley sauce with the cashews and the breadcrumbs create a balanced flavour profile that everyone will love. If you want to add a touch of chilli and freshly squeezed lemon juice, you can, however, it’s not necessary.
Can you stuff the mushrooms the night before?
Yes, you certainly can. When you’re ready to bake them, preheat the oven and pop them in for 20 minutes.
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If you’re pressed for time, you can make and slightly underbake them. When you’re ready to serve, just warm them up in the oven for around 10 minutes.
Alternatively, you can make the recipe as instructed and simply serve them cold.
Do you peel the mushrooms for this recipe?
I personally peel the mushrooms only if they’re looking a little sad and are older. Otherwise, I leave the skin on and use them as is.
Should you wash the mushrooms?
Since I was a child, I was told mushrooms should never be washed. Only brush them to get any excess soil/dirt off them or pat them with a slightly damp cloth.
If you wash the mushrooms, they’ll absorb water and become soggy and lose some of their structure when stuffed. Even if you pat them dry after washing, they’ll retain some of the liquid in their flesh.
Moisture prevents them from browning when they’re cooked. The stuffing is quite dry, so you don’t want the mushrooms to fall apart.
This leads me to my next point.
How do you keep the stuffed mushrooms from getting soggy?
The best way to prevent the stuffed mushrooms from becoming soggy is to avoid washing the mushrooms and making sure that ingredients, like the parsley, is dried well before use. I use a salad spinner for this.
It also helps that the stuffing is slightly cooked before you add it to the mushrooms, so any excess liquid will evaporate.
What types of mushrooms are best for stuffing?
You can use button, portabello or cremini (aka Swiss brown) mushrooms for this recipe.
I’ve tried it with both button and cremini mushrooms. I always get slightly bigger mushrooms that will fit a good couple of teaspoons of stuffing in them. They’re typically around 6cm (2.36″) wide.
Tips for making these vegan stuffed mushrooms
Even though this recipe is super easy to make, I wanted to share with you some tips and tricks on how to get the perfect results every time.
- I personally prefer mushrooms to have a lot of stuffing. If you do, however, prefer more mushroom flesh with every bite, either use less filling or use a larger mushroom.
- If you choose to use less stuffing in each one, you’ll get around 2-3 mushrooms worth of stuffing. So it’ll make about 15 mushrooms in total.
- As I mentioned above, please don’t wash the mushrooms. They’ll absorb too much moisture and become a bit of a mess when baked. The filling won’t hold and what you’ll be left with is a small flat and very soggy mushroom, and filling that will overflow everywhere.
- If you don’t have or don’t like parsley, you can swap it out for basil. This will turn it into a pesto filling.
- The reason I have used cashews is for added texture and because when you combine nutritional yeast and cashews, it makes a great vegan parmesan. Parmesan is a regularly used ingredient in stuffed mushrooms, so I thought it was fitting. If you don’t want to use cashews, you can swap them out for walnuts, almonds, macadamias or pinenuts.
To finish off these little parcels of goodness, you can top it off with a slice of my bocconcini cheese.
Some other starter recipes you’ll love:
- Roasted Pumpkin, Hazelnut, and Fig Radicchio Cups
- Vegan Bruschetta Toppings Done Four Ways
- How To Make Vegan Falafel
- Anna’s Rustic Eggplant Patties in Tomato Sauce
- Creamy Vegan Potato Gratin