WHAT'S SPECIAL
Vegan stuffed mushrooms are a great way to impress your guests without much effort. The creamy, savory filling is made from a blend of vegan cream cheese, sun-dried tomatoes, and herbs, creating a delicious appetizer that is both indulgent and plant-based.
These vegan stuffed mushrooms are rich in flavor, featuring a savory filling of sun-dried tomatoes, herbs, and vegan cream cheese. They’re perfect for parties, as they’re bite-sized and packed with umami flavor.
Vegan Stuffed Mushrooms
Vegan stuffed mushrooms are a great way to impress your guests without much effort. The creamy, savory filling is made from a blend of vegan cream cheese, sun-dried tomatoes, and herbs, creating a delicious appetizer that is both indulgent and plant-based.
Equipment
- Baking sheet
- Knife
- Mixing bowl
- Spoon
- Parchment paper
Ingredients
- 20 medium-sized mushrooms (button or cremini)
- ½ cup vegan cream cheese
- ¼ cup sun-dried tomatoes, finely chopped
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- 2 tbsp Optional: vegan parmesan (for topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Clean the mushrooms and remove the stems, leaving a hollow space for the filling.
- In a bowl, mix the vegan cream cheese, sun-dried tomatoes, garlic, parsley, olive oil, and nutritional yeast. Season with salt and pepper.
- Spoon the mixture into each mushroom cap.
- Arrange the mushrooms on the baking sheet and bake for 15 minutes or until the mushrooms are tender and the filling is golden.
- Optionally, sprinkle with vegan parmesan before serving.
Notes
These stuffed mushrooms can be prepared in advance and baked right before serving. Customize the filling by adding chopped spinach or roasted red peppers.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.