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Easy Vegan Stuffed Mushrooms

  • Author: Maša Ofei
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12


Easy and delicious stuffed mushrooms that make the perfect starter for any occasion. With only 7-ingredients, these mushrooms still pack a lot of flavour!


  • 12 cremini or button mushrooms,* centres removed and gills/ribs scooped out with a teaspoon
  • Half of this garlic parsley sauce ingredients
  • 3 tablespoons raw cashews
  • ⅓ cup / 18g nutritional yeast
  • ⅓ cup / 35g vegan panko or normal breadcrumbs*
  • Pepper, to taste
  • Lemon juice (optional)


  1. Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Place the prepared mushrooms on a sheet pan or flat baking tray. Set aside. 
  2. In a food processor, add in the mushroom centres and gills, garlic parsley sauce ingredients, and cashews and pulse until you get a nice crumb.
  3. In a small skillet on medium-high heat, add the processed ingredients and saute for a few minutes.
  4. Remove from the heat and stir in the nutritional yeast, breadcrumbs and pepper.
  5. Stuff the mushrooms with the mix evenly (around 2 teaspoons worth) and bake for 20 minutes.
  6. Remove from oven once the topping starts to slightly brown. If you like it a little more crispy on the top, you can turn the grill setting on for 1-2 minutes at the end.
  7. Squeeze a few drops of fresh lemon juice onto each mushroom (optional) and serve straight away.


Mushrooms: If you want a meatier mushroom with every bite, don’t scoop out the gills.

Breadcrumbs: Make sure you check the ingredients of the breadcrumbs, sometimes they can have milk solids, honey, or tuna oil. Ideally, use homemade.

  • Diet: Vegan