Fresh herbs, tangy almond ricotta, crunchy breadcrumbs, and a little kick of spicy red pepper flakes make these baked Vegan Stuffed Mushrooms the star of any spread. Whether you're serving them as an appetizer at a holiday gathering or cozying up for a night in, these delicious bites are sure to please any palate!
My memory of restaurant stuffed mushrooms is that they are incredibly oily and lacking in taste. These Vegan Stuffed Mushrooms are just the opposite! This recipe amps up the flavor while eliminating or cutting way down on the amount of oil.
Stuffed to the brim with a mixture of sautéed mushroom stems, herbs, almond ricotta, and whole-wheat bread crumbs, this healthy mushroom hors d'oeuvre tastes decadent and divine. This recipe is special enough to serve at a holiday gathering but simple enough for a night at home.
You'll love this recipe for Baked Vegan Stuffed Mushrooms because it's:
- Vegan / Vegetarian / Veggie-filled
- Dairy-Free / Lactose-Free
- Healthy & Oil-Free or Low-Oil
- Simple & Easy to Prepare in Advance
- A Festive Holiday Appetizer
- A Perfect Bite-Sized Finger Food
- Flavorful & Delicious!
Is this Vegan Stuffed Mushroom Recipe Oil-free?
As long as you choose a sauté liquid that is not oil-based, then this recipe is oil-free. You can sautee the mushroom stems with water, broth, or even white wine. When prepping the mushrooms, brush with water, broth, or aquafaba.
Can this Vegan Stuffed Mushroom Recipe be Gluten-Free?
Sure! All you have to do to make this baked mushroom recipe gluten-free is swap out the regular breadcrumbs for gluten-free breadcrumbs. In a pinch ground walnuts or hemp seeds could also work.
Will this recipe work with regular-sized Portobello Mushrooms?
You could turn this into a main course by using 2 to 4 Portobello Mushrooms. Since there are no stems, you'll need to chop up 6 to 8 button mushrooms to sauté and add to the stuffing. Vegan Stuffed Portobello Mushrooms would be a great addition to any Christmas, Thanksgiving, or holiday table!
How to Clean Mushrooms:
There are different schools of thought on how to properly clean mushrooms. Some caution against rinsing mushrooms, due to their propensity for absorbing water. Others suggest a quick rinse and dry (According to Mark Bittman they need "a shower, not a bath"). But whatever method you use, you definitely don't want to soak the mushrooms. Here's how I clean mushrooms:
- Often the mushrooms we buy at the grocery store are already quite clean. If you inspect them and they don't seem to have much dirt, you can quickly brush off any dirt spots off with a paper towel, and then get cooking.
- If you buy wild mushrooms or the mushrooms are just a bit dirtier than usual, place them in a colander and quickly rinse them under cold water. Use your fingernail to scrape off any remaining dirt. Shake the water off, pat the mushrooms dry, and then begin prepping.
Ingredients you'll need for this Vegan Stuffed Mushrooms Recipe
- 12 to 14 Button Mushrooms (white or cremini): These are the star of the show! I used cremini mushrooms because I like the darker color, but white button mushrooms will work just as well. If you wanted to turn this appetizer into a main course, you could also use two regular portabello mushrooms.
- Bread Crumbs: I used store-bought, whole wheat bread crumbs. You could make your own in a pinch, but it's entirely up to you.
- Vegan Ricotta: I linked my recipe for Almond ricotta (which I love!), but feel free to sub with your favorite store-bought or homemade vegan ricotta.
- Chopped Mixed Herbs (fresh or frozen): The exact blend of herbs depends on what you like and have available. I suggest at least 3 kinds for a wider flavor profile. Some of my favorites for this dish include Thyme, Rosemary, Chives, Parsley, Cilantro, Oregano, and Marjoram. If you can buy frozen chopped mixed herbs, this will save you time and money and it won't have any impact on the flavor since the herbs are cooked. (Though fresh herbs are best for garnish).
- Garlic: Fresh-pressed garlic will give this dish an amazing flavor, but granulated garlic also works just fine.
- Sauté Liquid: Any of the following will work: water, broth, white wine, or olive oil.
- red pepper flakes: Paired with everything else, this imparts more flavor and just a touch of heat, but if you really can't do spicy food just leave it out.
- fresh cracked pepper and sea salt (optional): For additional seasoning.
How to Make Vegan Stuffed Mushrooms
- Preheat the oven to 400F or 200C.
- (If you need to make the almond ricotta from scratch, start boiling the almonds first. Later while you're sauteeing the mushrooms you can blend it up.)
- Inspect the mushrooms for any bad spots and clean them (For tips on cleaning mushrooms scroll up).
- Gently break the stems off of each mushroom and place them in a bowl.
- Use a small spoon to carefully scoop out the gills of each mushroom. It doesn't need to be perfect, you just want to create a little more space for the filling. Add the gills to the bowl with the stems.
- Over medium heat, sauté the stems with your sauté liquid of choice. When the mushroom mixture starts to soften, add the salt, pepper, grated garlic, and herbs. Stir and cook one to two minutes more and remove from heat. (You don't want the garlic to burn.)
- In a bowl, mix together the mushroom mixture, almond ricotta, and breadcrumbs.
- Place the empty mushroom caps on a lined baking sheet.
- Brush the rim of each cap with aquafaba, broth, or olive oil. Sprinkle salt and pepper over each cap to season them.
- Use a small spoon to fill each mushroom cap, pressing the mixture lightly into a dome.
- Place the baking sheet in the oven and cook for 17 to 20 minutes, or until the mixture is golden brown and crispy.
- Serve and enjoy right away!
How to Store these Veggie Stuffed Mushrooms
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze, as this will turn the mushrooms into soggy mush.
How to Prepare Vegan Stuffed Mushrooms in Advance
- To prepare these stuffed mushrooms in advance, make the stuffing mixture and store in an airtight container in the refrigerator. Store the empty mushroom caps loosely in a paper bag in the refrigerator. When it's time to eat, simply season and stuff each mushroom, then bake as directed.
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Vegan Stuffed Mushrooms with Herbed Almond Ricotta
- Preheat the oven to 400°F or 200°C.
- Clean the mushrooms with a brush or paper towel. (See tips above.)
- Carefully break off the mushroom stems and set aside. Use a small spoon to scoop out the mushroom gills and set aside. (Don't discard!)
- Roughly chop or use your hands to break apart the mushroom stems. Wash and chop the herbs. (Or use frozen herbs.)
- Sautee the mushroom stems and gills over medium heat. When they begin to soften, add in the herbs. Use a Microplane or garlic press to mince the garlic. Add the garlic to the mixture and season with sea salt and pepper. Saute one more minute and then remove from the heat so that the garlic doesn't burn.
- In a small bowl, mix together the vegan ricotta, breadcrumbs, and mushroom filling.
- Place the mushroom caps on a lined baking sheet. Brush the rim of each cap with broth, aquafaba, or olive oil. Season with salt and pepper.
- Carefully fill each cap with the filling.
- Bake the stuffed mushrooms in the oven for 17 to 20 minutes.
- Remove from the oven and serve immediately.
- This recipe could make between 12 to 16 stuffed mushrooms, depending on the size of the mushrooms.
- Try to choose mushrooms that are similar in size. For bite-sized appetizers, choose mushrooms slightly on the smaller side. If you want to serve these as part of a meal to be eaten with a fork and knife, then medium or even larger mushrooms will work fine.
- It's a good idea to have a few backup mushrooms (in case one breaks while you are removing the stems).
- Easy Prep Tip: If you use frozen herbs and break up the mushroom stems with your hands, then you won't need to use the cutting board!