Ceara's Kitchen
  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Ceara's Kitchen

  • Recipes
    • All

      Vegan Baked Brie in Puff Pastry (Vegan…

      February 10, 2019

      All

      Double Chocolate Vegan Brownies

      November 25, 2018

      All

      Hearty Vegan Breakfast Tacos

      September 16, 2018

      All

      15-Minute One Pot Hummus Pasta

      August 27, 2018

      All

      Vegan Scrambled Eggs (The Best Tofu Scramble!)

      June 11, 2018

      All

      Creamy Garlic Mushrooms

      May 22, 2018

      All

      Vegan Spaghetti Carbonara

      March 16, 2018

      All

      Vegan Cream of Mushroom Soup

      March 1, 2018

      All

      Addictive and Hot Vegan Cauliflower Wings

      February 3, 2018

      All

      Easy Chickpea Coconut Curry Soup

      January 24, 2018

      All

      Reader Favorite Recipes of 2017!

      December 31, 2017

      All

      Roasted Butternut Squash Alfredo

      November 12, 2017

      All

      Vegan Mozzarella Cheese

      October 24, 2017

      All

      Best Vegan Thanksgiving Recipes

      October 8, 2017

      All

      The Best Fluffy Oil-Free Hummus

      September 27, 2017

    • Sweet Eats
      • Chocolate
      • Cookies
      • Breads
        • Banana Bread
      • Smoothies
    • Savory Eats
      • Mains
        • Pasta
      • Salads
      • Sides
      • Appetizers
      • Soups & Stews
    • Gluten Free
    • Oil Free
    • 20 minutes or less
    • Breakfast
    • Snacks
  • Live Happy
    • Travel
    • WIAW
    • Running
  • Shop
    • Kitchen Appliances
    • Pantry
    • Blogging
      • All Recipes

        Vegan Baked Brie in Puff Pastry (Vegan…

        February 10, 2019

        All Recipes

        Double Chocolate Vegan Brownies

        November 25, 2018

        All Recipes

        Hearty Vegan Breakfast Tacos

        September 16, 2018

        All Recipes

        15-Minute One Pot Hummus Pasta

        August 27, 2018

        All Recipes

        Vegan Scrambled Eggs (The Best Tofu Scramble!)

        June 11, 2018

  • Contact

Vegan Stuffed Mushrooms

October 7, 2015

Vegan Stuffed Mushrooms  
Okay, another mushroom recipe?! Seriously guys, I can’t help it. I’m mushroom o-b-s-e-s-s-e-d! I made these Vegan Stuffed Mushrooms last week for a fun family appy and we ate these tender and juicy mushrooms up in seconds!

These Vegan Stuffed Mushrooms are pretty simple to whip up, use the entire mushroom (no wasting the stems here!) and are filled with a super meaty, tomato-mushroom-walnut stuffing made with hot peppers for a REAL kick! 

ceara s kitchen

It’s been exactly a month now since J and I moved across the ocean to Toronto (my hometown!) and I started a new job as junior writer in the city. It’s been a crazy, busy month guys and we are settling right in. We’ve caught up with friends and family and have been exploring the city on the weekends. It’s been fun re-exploring the city with J after living abroad and in other cities in Canada for the past several years. Are you from Toronto? What are your favorite spots in the city? 🙂

these vegan stuffed

It just started to cool down here and I am loving the crisp, refreshing Autumn air. Fall means comfort food, pumpkin, Halloween, boots and Thanksgiving, of course. 😉 We are celebrating Thanksgiving this weekend and we are already planning out the appies, main course and dessert. This Thanksgiving is extra special because it will be J’s first Thanksgiving in Canada!

These Vegan Stuffed Mushrooms are going to be one of the appetizers we serve for the holidays. They are SO incredibly flavorful and are the perfect food to serve for a party or family get-together.

Vegan Stuffed Mushrooms making

The stuffing is made from sauteed garlic, onion, hot peppers, tomato, mushroom stems, crushed walnuts and herbs. I almost skipped on stuffing the mushrooms altogether and ate the stuffing right then and there!

The mushrooms are then stuffed with the spicy mushroom-walnut meat…

Vegan Stuffed Mushrooms made

and roasted until perfectly crispy on the outside and soft, juicy and tender on the inside, yum! 

If you guys end up trying these Vegan Stuffed Mushrooms, I love reading your feeback! Share your feedback with me by writing your thoughts in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. #EatHappyLiveHappy

Stuffed Mushrooms

5.0 from 7 reviews
Vegan Stuffed Mushrooms
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Juicy Vegan Stuffed Mushrooms stuffed with a flavorful mushroom-walnut meat stuffing. The perfect appetizer to serve for a party or get-together!
Author: Ceara
Recipe type: Appetizer
Serves: 18 mushroom caps
Ingredients
  • 18 cremini mushrooms
  • 1-2 tbsp grapeseed oil*
  • 1 small white onion or 2-3 shallots, finely chopped
  • 2 cloves garlic, diced
  • 1 sprig thyme, hard stem removed
  • 1 tsp herbes de provence
  • 1 large tomato, chopped
  • ½ heaping cup walnuts
  • 1 - 2 tsp hot peppers*
  • 2 tbsp nutritional yeast
  • Sea salt and pepper to taste.
Directions
  1. Pre-heat oven to 375F/190C. Remove mushroom stems from mushrooms (do not discard the mushroom stems - you will be using them for the walnut-mushroom meat stuffing). Brush the mushroom caps with grapeseed oil (if using). Place the mushroom caps round side down on a lined or lightly oil baking sheet.
  2. Prepare crushed walnuts by crushing them in a mortar and pestle (see photo) or processing in the food processor for a couple spins until course crumbs form. Do not over process or else the nuts will get too oily!
  3. Roughly chop the mushroom stems.
  4. In a large pan, over high heat, saute onion, garlic, thyme and herbes de provence with a couple splashes of oil (or splashes of vegetable broth to keep this recipe oil free) until the onions and garlic have softened.
  5. Add tomato and mushroom stems to the hot pan. Saute for a couple of minutes until soft. Add crushed walnuts, nutritional yeast and hot peppers to the pan and saute for another couple of minutes. Season with sea salt and black pepper to taste. Stir in nutritional yeast.
  6. Stuff the mushroom caps with the mushroom-walnut stuffing (see photo). Bake in the oven for 16 - 20 minutes until the mushrooms are slightly crispy on the outside and tender on the inside.
  7. Serve warm as an appetizer!
Notes
1) Leave out grapeseed oil to keep this recipe oil free and use vegetable broth to saute the vegetables.
2) Adjust hot peppers based on how much of a kick you like!
3.2.2925

Vegan Stuffed Mushrooms recipe

Vegan Stuffed Mushrooms was last modified: October 13th, 2016 by Ceara
29 comments
2
Facebook Twitter Google + Pinterest
previous post
Nut Free Vegan Cream Cheese
next post
Vegan Pumpkin Pie

You may also like

Vegan Baked Brie in Puff Pastry (Vegan...

February 10, 2019

Double Chocolate Vegan Brownies

November 25, 2018

Hearty Vegan Breakfast Tacos

September 16, 2018

15-Minute One Pot Hummus Pasta

August 27, 2018

Vegan Scrambled Eggs (The Best Tofu Scramble!)

June 11, 2018

Creamy Garlic Mushrooms

May 22, 2018

Vegan Spaghetti Carbonara

March 16, 2018

Vegan Cream of Mushroom Soup

March 1, 2018

Healthy Whole Wheat Oatmeal Waffles

February 20, 2018

Addictive and Hot Vegan Cauliflower Wings

February 3, 2018

29 comments

Christina Bianco November 22, 2019 at 11:10 pm

Hi Ceara,
Delicious recipe!
Have you frozen these and then baked them?
What do you suggest for making these ahead of time?
With Gratitude,

Reply
Halle September 3, 2017 at 11:11 am

Could you sub the fresh thyme for dried? or is there another fresh herb that could work too? Having trouble finding fresh thyme where i am!

Reply
Susan January 18, 2017 at 11:27 am

I’m not sure what nutritional yeast is and if I can substitute something else. Advice, please.

Reply
Ceara January 23, 2017 at 11:33 pm

The nutritional yeast adds the “cheesy” flavor to these stuffed mushrooms. You can leave it out and they will be less cheesy but still delicious!

Reply
Karen July 23, 2016 at 5:43 pm

Congratulations on your job!
Thank you for the tasty vegan stuffed mushroom recipe. 😄 It was enjoyed at our Livestrong graduation. I was really on the mood for these. I personally could have crushed the walnuts finer. I can’t wait to serve them at our next party with family.

Reply
Jessica March 1, 2016 at 12:27 am

I made these for a party and they were a huge hit! I had enough of the stuffing left over that I used it to make stuffed shells with a spicy marinara. So amazing! My husband couldn’t believe how “meaty” it was! Keep the recipes coming, girl!

Reply
Gin October 12, 2015 at 7:48 pm

I’m mushroom obsessed too! And I’m always looking at stuffed mushroom recipes but they’re never healthy or vegan, so I’m stoked to try yours. Sounds like you’re having a good time re-discovering Toronto. I’m happy for you!

Reply
Levan @ Crazy Vegan Kitchen October 12, 2015 at 11:33 am

OMG Are these mushrooms stuffed with actual vegans in them? Tasty cannibalism!
LOL just kidding! Recipe looks fantastic and I love mushrooms! 🙂

Reply
Ceara October 14, 2015 at 2:42 am

HEHE, yes they totally are! Thanks Levan!

Reply
Sina @ Vegan Heaven October 12, 2015 at 7:18 am

Congrats on your new job, Ceara! These stuffed mushrooms look absolutely delicious! I love mushrooms and can’t wait to try your recipe. 🙂

Reply
Sina @ Vegan Heaven October 12, 2015 at 7:23 am

Oh and I’ve been to Toronto last year. It’s such a gorgeous city! 🙂 We’ve been there in late March/early April and lake Ontario was still partially frozen!

Reply
Ceara October 14, 2015 at 2:41 am

Thank you Sina! 🙂

Reply
Howie Fox October 11, 2015 at 7:28 pm

Congratz to your new job and good luck in Toronto!! It’ll be awesome, I’m sure. I think you should bring a try of these stuffed mushrooms to work. That’ll quickly make you the most popular employee over there 😉

Reply
Ceara October 14, 2015 at 2:39 am

🙂 Thank you, Howie!! I appreciate it!

Reply
Michelle@healthiersteps October 11, 2015 at 6:16 am

I enjoy Thanksgiving with family and friends! I always love to served something new and your stuffed mushrooms sounds real flavorful. I’m pinning for later.

Reply
Sophia @Veggies don't bite October 10, 2015 at 5:26 am

I love this recipe!! Mushrooms are one of my favorite things and stuffed is just amazing!! These look absolutely amazing!

Reply
Linda @ Veganosity October 9, 2015 at 9:06 pm

I’m mushroomed obsessed too. These look so amazing. Congratulations on your new job!

Reply
Vanessa @ VeganFamilyRecipes.com October 9, 2015 at 11:48 am

I love stuffed mushrooms or mushrooms in any dish for that fact! These look really yummy 🙂 Pinning!

Reply
Mel@avirtualvegan.com October 9, 2015 at 1:56 am

I am mushroom obsessed too! I adore them and this recipe looks delicious. I love the addition of hot peppers too. Perfect!

Reply
Kelly @ TastingPage October 8, 2015 at 11:58 pm

I’m obsessed with mushrooms too, and I love that your recipe is vegan and gluten free. Can’t wait to try!

Reply
The Food Hunter October 8, 2015 at 2:56 pm

they look so hearty and delicious

Reply
Jenn October 8, 2015 at 1:45 pm

These look so good! Stuffed mushrooms are one of my favorite things! LOVE this “meaty” filling. The perfect party food!

Reply
Ceara October 11, 2015 at 2:15 pm

🙂 Thank you so much, Jenn!!

Reply
Bethany @ Athletic Avocado October 7, 2015 at 9:11 pm

These look so filling and yummy! I love the idea of using walnuts to lend a meaty texture!

Reply
Ceara October 11, 2015 at 2:15 pm

The walnuts def. do add a meaty texture 🙂 Thank you!

Reply
Natalie | Feasting on Fruit October 7, 2015 at 12:14 pm

Congrats on the new job and being back in your hometown! These mushrooms look awesome, the tomato in the filling sounds really different and delicious! I would say they would be a great Thanksgiving side dish, but actually I could see them as a vegan thanksgiving main even!

Reply
Ceara October 11, 2015 at 2:14 pm

Thank you so much, Natalie 🙂 I would love them as a Thanksgiving main too – what a fun idea!

Reply
Denise @ Sweet Peas & Saffron October 7, 2015 at 2:26 am

Hey you’re back in Canada! Welcome home! So fun that you get to spend Thanksgiving with your guy…I love Thanksgiving! And these mushrooms look like the perfect side dish 🙂

Reply
Ceara October 11, 2015 at 2:12 pm

Thank you so much, Denise!! 🙂

Reply

Leave a Comment Cancel Reply

Rate this recipe:  

Categories

Posts from the Past

On Facebook

Facebook

Newsletter

Popular Posts

  • Vegan Stuffed Peppers

    March 16, 2015
  • White Bean and Avocado Baked Burritos

    August 21, 2015
  • The Best Fluffy Oil-Free Hummus

    September 27, 2017

#cearaskitchen

No images found!
Try some other hashtag or username
  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Tumblr
  • Snapchat

@2018 Ceara's Kitchen Ltd.
Privacy Policy | Wordpress Support by RebuildWP


Back To Top