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Garlic & Herb Vegan Stuffed Mushrooms

Garlic & Herb Vegan Stuffed Mushrooms Summer Appetizers

You know that appetizer platter at every summer party where one dish gets wiped out in five minutes flat while the rest just sits there looking sad? That's what happens every single time I bring garlic & herb vegan stuffed mushrooms to a gathering. I'm not exaggerating, and honestly, I stopped bringing anything else years ago.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Appetizer recipe, summer Appetizer, vegan Appetizr
Cuisine: American
Calories: 71
Ingredients Equipment Method Notes

Ingredients
  

  • The Ingredient List And Why Each One Earns Its Spot
  • Here's everything you need for 12 stuffed mushrooms:
  • 16 oz cremini or button mushrooms go for the larger caps, about 2–3 inches, so there's room for plenty of filling
  • ½ cup walnuts
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons dried rosemary divided
  • 1½ teaspoons dried oregano divided
  • Salt and ground black pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced or crushed
  • ½ teaspoon red pepper flakes optional, for a little kick
  • ¼ cup dry white wine optional, but I highly recommend it
  • ½ cup panko breadcrumbs
  • Zest of 1 lemon optional
  • 2 tablespoons chopped parsley

Equipment

  • A skillet or wok for sautéing the onion, garlic, and mushroom stems
  • A food processor or blender to pulse the walnut mixture into a crumbly, cheese-like texture
  • A baking sheet to hold the stuffed caps while they bake to golden perfection
  • That's genuinely it. No stand mixer, no fancy gadgets. If your kitchen has these three things, you're already halfway there.

Method
 

  1. Step 1- Prep the Mushrooms
  2. Separate the mushroom caps from the stems. Finely chop the stems, and if you've got a few tiny mushrooms in the mix, chop those up too and toss them into the stuffing pile. Don't throw the stems away they're doing a lot of flavor work later.
  3. Step 2- Build Your Walnut Base
  4. Toss the walnuts, garlic powder, onion powder, nutritional yeast, half a teaspoon each of rosemary and oregano, salt, and pepper into your food processor or blender. Pulse until it looks like coarse crumbs. Set that aside; you'll need it soon.
  5. Preheat your oven to 400°F (205°C) while you're at it. Getting the oven going early saves you from standing around later wondering why nothing's crisping up.
  6. Step 3- Sauté the Aromatics
  7. In your skillet or wok, warm the olive oil, then add the garlic and onions. Season with salt and pepper, and sauté over medium heat for 2–3 minutes until the onions soften up. Your kitchen should smell amazing at this point. If it doesn't, something's gone wrong.
  8. Step 4- Add the Mushroom Stems and Herbs
  9. Stir in the chopped mushroom stems along with the remaining teaspoon each of rosemary and oregano. If you're using the white wine, pour it in now and let it cook off. Quick tip: if you're on a gas stove, turn the flame down or off while adding the wine, then bring it back to medium once it's in the pan. Safety first, flavor second.
  10. Stir in the red pepper flakes here too, if you're using them. This is where the filling starts smelling like something you'd pay good money for at a restaurant.
  11. Step 5- Combine Everything
  12. Add your walnut mixture and the panko breadcrumbs into the skillet, and mix it all together well. Sauté for another couple of minutes, then taste and adjust the seasoning add more salt or pepper if it needs it. Stir in the parsley and lemon zest, if using, right at the end.
  13. Honestly, this step is where I usually end up eating a spoonful "for quality control." No shame.
  14. Step 6- Stuff and Bake
  15. Arrange your mushroom caps on the baking sheet. Using a spoon, mound the filling generously into each cap. Don't be shy about piling it high; that stuffing is the star here.
  16. Bake for 20 minutes, or until the tops turn golden and slightly crispy. Pull them out, let them cool for a couple of minutes (patience, I know), and serve.

Notes

Nutrition Breakdown

Here's what you're working with per stuffed mushroom:
  • Calories- 71 kcal
  • Carbohydrates- 7g
  • Protein- 3g
  • Fat- 4g
  • Saturated Fat- 0.4g
  • Polyunsaturated Fat- 2g
  • Monounsaturated Fat- 1g
  • Fiber- 1g
  • Sugar- 2g
  • Potassium- 259mg
  • Vitamin A- 87 IU
  • Vitamin C- 2mg
  • Calcium- 27mg
  • Iron- 1mg