I LOVE mushrooms, and I love stuffed mushroom caps even more! They are the perfect snack, appetizer, or party dish! These delicious vegan stuffed mushroom caps may look intricate but are the farthest thing from it. Whether you are making them for yourself or a group of people they are sure to impress and will look and taste like you spent so much time making them, but secretly we know you didn’t. The best part, they are sure to impress vegans and non-vegans alike!
I am very much a texture person, and the one thing that takes these vegan stuffed mushrooms over the top is the crunchy breadcrumbs that get toasted while they bake in the oven. This adds the perfect diversity in texture as you are dealing with a soft cream cheese filling and a soft mushroom cap.
I love to describe these vegan stuffed mushrooms as plain ol’ good food! They are just that good! The tanginess from the vegan cream cheese combined with the sweetness from the sautéed onion adds just the right flavor.
What makes these vegan stuffed mushroom caps even more fantastic is that they are practically zero waste! The entire mushroom is used for this dish, the mushroom cap obviously, but the mushroom stems that would traditionally just be tossed are incorporated into the cream cheese filling adding great umami and meaty flavor.
These vegan stuffed mushrooms are sure to be a go-to dish for you as they have for me!
The Best Vegan Stuffed Mushroom Caps
Ingredients
- 16 oz Baby Bella Mushrooms about 12 mushrooms
- 7 oz Vegan Cream Cheese (softened)
- 1/2 Cup Vegan Parmesan Shreds
- 1/2 Medium White Onion (diced)
- 3-4 Garlic Cloves (Minced)
- 1 tbsp Olive Oil
- 1/2 Cup Bread Crumbs
- 1 tbsp Vegan Butter
- 1 tsp Dry or Fresh Parsley
- Salt and Pepper to taste
Instructions
- Preheat oven to 350℉
- Prepare mushrooms by wiping off any dirt with a damp paper towel.
- Remove mushroom stems, dice them and set aside.
- In a small pan sauté the diced onion, in olive oil for about 5-8 minutes until translucent and soft.
- Add in the minced garlic and diced mushroom stems and continue to sautéed for another 2-3 minutes.
- Remove pan from heat and set aside to cool.
- In a bowl add the softened cream cheese, sautéed veggies, vegan parmesan, and mix to combine.
- In a small bowl mix together bread crumbs melted vegan butter and parsley.
- Add cream cheese filling to a small sandwich bag and cut one corner to use as a piping bag.
- Pipe cream cheese filling into mushroom caps or scoop filling into caps with a small spoon.
- Dip the tops of the stuffed mushrooms into the breadcrumb topping.
- Place stuffed mushroom caps onto a baking sheet and place in the oven to cook for about 10 minutes.
