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These breadcrumb-free Vegan Stuffed Mushrooms are little umami bombs, with a rich, nutty, and hearty filling baked into marinated mushrooms. They’re the BEST party appetizer or side dish! Vegan, Gluten-Free, and Grain-Free. Nut-Free Option.
These Vegan and Gluten-Free Stuffed Mushrooms are my favorite party appetizer and are always a crowd-pleaser! Tamari-marinated mushrooms are stuffed with a warm, savory, cheesy, and nutty filling and then baked until the mushrooms are tender and the filling is golden. Pass them around at the party or save them all for yourself (I won’t judge)!
Table of Contents
Stuffed Mushrooms, aka Bite-Sized Umami Bombs
Stuffed mushrooms are small, bite-sized snacks usually passed around at parties. The classic version is made with a cheese and breadcrumb filling, but we’re skipping both of those in this Vegan Stuffed Mushrooms Recipe! This version is so delicious, I promise you won’t miss a thing.
This appetizer is perfect for everyone at the party—vegan, gluten-free, meat eater, or veggie-skeptic—it features marinated mushrooms stuffed with a mouthwatering filling made from aromatic veggies, fresh herbs, and toasted nuts. Baked until tender and golden, everyone will be reaching for one (or two or three…) so you may just want to double the recipe 😉
You can choose to make a fresh batch before the party starts, or get a headstart on the recipe the day before. No matter what, they’re easy to prepare and are always a huge hit.
Ingredients for Gluten-Free Stuffed Mushrooms
These fuss-free stuffed mushrooms are made with a mix of pantry staples, budget-friendly ingredients, and fresh whole foods:
- Mushrooms: cremini mushrooms are one of the best kinds of mushrooms for stuffed mushroom recipes because they’re easy to fill, have a mild earthy flavor, a tender meaty texture, and are usually easy to find. If cremini mushrooms aren’t available where you are, you can use white button mushrooms instead. They work just as well but have a milder flavor.
- Tamari: the tamari doubles as a marinade for the mushrooms and adds a burst of umami to the filling. Try to stick with low-sodium tamari to help control the sodium level. If you aren’t gluten-free, feel free to use low-sodium soy sauce as a substitute.
- Nuts: who needs breadcrumbs when you have buttery-soft toasted nuts? A blend of toasted walnuts and pine nuts is used in the filling for a warm, nutty flavor and slightly crumbly consistency that resembles that classic breadcrumb-like crunch.
- Aromatics: cooked onion, celery, and garlic bring so much amazing flavor to this classic holiday appetizer.
- Fresh Herbs and Seasonings: a bouquet of fresh rosemary, thyme, and sage is combined with nutritional yeast, smoked paprika, and black pepper to infuse the filling with wonderfully warm, seasonal flavors.
- Red Wine: just a splash brings an even deeper flavor to the filling and adds a hint of acidity for balance. Opt for a dry red wine, like Cabernet Sauvignon or Pinot Noir. If you’re unsure of which brands are vegan-friendly, use Barnivore to help!
How to Make Vegan Stuffed Mushrooms
- Toss the mushroom caps with some tamari in a large bowl, then set them aside to marinate.
- Meanwhile, toast the pine nuts and walnuts until fragrant and slightly golden. Set aside.
- Process the onion and celery in a food processor until finely chopped. Transfer to a separate bowl.
- Add the toasted nuts, garlic, nutritional yeast, herbs, and seasonings to the empty food processor. Pulse until the nuts resemble coarse breadcrumbs. Reserve 3 tablespoons of the mixture and transfer the rest to a separate bowl.
- Sauté the onion and celery mixture in a pan with melted butter. Deglaze with the remaining tamari, then add the ground nut mixture. Pour in the red wine and sauté until a thicker paste forms.
- Fill each mushroom cap with 1 tablespoon of filling. Sprinkle the reserved nut-spice mixture over each mushroom.
- Bake the stuffed mushrooms until the topping is golden brown. Remove from the oven and serve warm.
Caitlin’s Cooking Tips
- How to wash and prep mushrooms: First, use a damp paper towel to gently wipe any visible dirt off of the mushrooms. Be careful not to soak them in too much water, as this can make them soggy. To finish, gently twist and pull out the stems or chop them off with a knife.
- Always toast the nuts for more flavor: Toasting raw nuts in a dry pan over medium-high heat brings out their natural oils, making them twice as flavorful. Watch them carefully and stir often—they can go from toasted to burnt in seconds!
- If you don’t have a food processor: Use a sharp chef’s knife to finely chop the onion and celery and mince the garlic. For the nuts, it’s easiest to place them in a resealable bag and crush them with a rolling pin.
- Don’t be shy when filling the mushroom caps: About 1 tablespoon of filling should be enough for each mushroom. Press it in firmly and leave a small mound on top to pack each one with plenty of flavor!
Serving Suggestions
Vegan or not, these vegan stuffed mushrooms are a hit with everyone at parties. Lay them on a serving platter, put them out with your other favorite party snacks, and watch as they disappear! I like serving them with other vegan appetizers and small plates like this Vegan Spinach Dip, these Mushroom Puff Pastry Pinwheels, and these Crispy Romesco Smashed Potatoes.
If you’d rather serve stuffed mushrooms as a side dish, I recommend pairing them with other warm and wintery main dishes. This Hearty Cabbage Soup is super comforting, while this Creamy Mushroom Leek Pasta will give you a double dose of mushroom goodness.
If you’re looking for more impressive vegetable-focused sides and appetizers, you’ll also love these Candied Sweet Potatoes with Pecans, these Dijon Garlic Roasted Potatoes, and this Roasted Butternut Squash Salad!
How to Store Leftover Stuffed Mushrooms
Stuffed mushrooms are best served while they’re still warm; however, if you end up with leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a baking dish and warm them in a 350°F oven for 10 to 15 minutes.
Or, to store them longer, freeze the stuffed mushrooms before baking. Once assembled, lay the mushrooms on a baking sheet, freeze until solid, and transfer to a freezer-safe bag or container. They freeze well for up to 3 months.
When it’s time to eat, bake the mushrooms straight from the freezer, adding a few extra minutes to the cooking time.
Substitutions and Variations
- Nut Substitutions: Substitute the walnuts and pine nuts with another soft and buttery nut, like Brazil nuts, pecans, or macadamia nuts.
- Nut-Free Option: Use a mix of toasted sunflower and pumpkin seeds for a similar crunch and warm flavor.
- Alcohol-Free Option: Substitute the red wine with 2 teaspoons of red wine vinegar mixed with 1/2 cup of vegetable broth. An equal amount of non-alcoholic red wine works, too!
- Optional Filling Add-Ins: Process 1/4 cup of roasted red peppers, sun-dried tomatoes, chopped spinach or kale, and/or olives with the toasted nut mixture if you’d like to experiment with the flavors in the filling.
Recipe FAQs
Sure! This will give you enough food for a hearty appetizer or light main dish. Remember to remove the stems and gills from the portobellos before stuffing; the filling will make enough for 4-5 large portobello mushrooms.
Personally, I like to save them for homemade vegetable broth! You can also toss them in soups and stews, mushroom gravy, or any dish that could use some umami.
Yes, you can make the filling up to 3 days ahead of time or assemble stuffed mushrooms up to 1 day before baking and serving. Keep them covered in a baking dish and refrigerate overnight – see the recipe notes for more details!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The BEST Vegan Stuffed Mushrooms
Ingredients
- 12 ounces medium cremini mushrooms stems removed
- 2 tablespoons low-sodium tamari divided
- 1/2 cup raw walnuts
- 1/2 cup pine nuts
- 1/2 small yellow onion quartered
- 1 rib celery cut in fourths
- 3-5 cloves of garlic
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon fresh rosemary or 2 tsp dried
- 2 teaspoons fresh thyme or 1/2 tsp dried
- 2 teaspoons fresh sage roughly chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon vegan butter optional; or sub oil or water
- 1/4 cup dry red wine
Instructions
- Prep: Preheat the oven to 400F and set a 9×9″ baking dish aside.
- Marinate the Mushrooms: Place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally.
- Toast the Nuts: Bring a medium pan to medium-high heat; Add the pine nuts and walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside.
- Process the Filling: Add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted nuts, garlic, nutritional yeast, rosemary, thyme, sage, paprika,and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs. Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery.
- Cook the Filling: Heat the vegan butter (or oil or 3 tablespoons of water) in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary.
- Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom.
- Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm.
Recipe Notes
- Nut Substitutions: Walnuts and pine nuts can be replaced with another buttery nut, such as macadamia nuts, pecans, or brazil nuts.
- Nut-Free: Swap the nuts with sunflower seeds, pumpkin seeds, or a mix of both!
- Alcohol-Free: Red wine can be replaced with 2 teaspoons of red wine vinegar + 1/2 cup (60 ml) vegetable broth.
- If you do not have a food processor, you can use a knife to finely chop each ingredient.
- Make-Ahead: You can prepare the mushroom filling up to 3 days in advance; just store the “breadcrumbs” and filling ]separately in airtight containers in the fridge. You can also completely assemble the mushrooms in the baking dish up to 1 day in advance. Cover the mushrooms with plastic wrap and store in the fridge; allow the baking dish to come to room temperature for 30 minutes before baking according to recipe instructions.
My friend’s mom made these for a party in October and my family and I loved them so much, we asked her for the recipe. Grateful that she shared this link with us! I then made them for our family Thanksgiving and Christmas. Will probably make them for every holiday from now on. They are so delicious!
(The first time I made them, I didn’t want to open a whole bottle of red, so I used the wine vinegar & broth substitution. The second time, I just omitted the “wine” part completely. Both versions were equally addictive!)
So happy to hear that Carolyn! And thank you for the feedback on the wine substitution as well 🙂
Very good and will definitely make again
Thank you so much!
Looks great I’m going to try it for Thanksgiving
Enjoy!
Enjoyed these appys very much! Definitely a keeper!
Thank you so much!
I made this as a “practice” for Passover, omitting the nutritional yeast, and replacing the tamari with “imitation soy sauce” which is not as good, but when combined with other ingredients it usually works. Also only used pecans, because that’s what I had on hand. Despite the changes, the result was most excellent! I will make another batch in a few weeks to serve to my Passover guests.
Thank you for giving it a go, Dena! Have a kosher and joyous Passover!