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Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

Dianne Wenz
Servings 12 -16 mushrooms


  • 12 to 16 large cremini or button mushrooms
  • 1 tablespoon olive oil
  • ¼ cup onion minced
  • 2 garlic cloves minced
  • ¼ cup dried breadcrumbs
  • ½ cup fresh parsley chopped
  • Pinch red pepper flakes
  • Salt and black pepper
  • ¼ cup water or vegetable stock if needed.
  • Spinach pesto for serving
  • 3-4 grape tomatoes sliced, for serving


  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper or lightly oil a baking dish.
  • Carefully remove the stems from the mushrooms. They’re the bases of the stuffing so don’t throw them away! Trim around the mushroom opening if needed.
  • Mince the mushroom stems. Go as small as you can.
  • Heat the oil in a skillet over medium-high heat. Add the minced onion and a pinch of salt and cook for about 5 minutes, until the onion is fragrant and slightly brown.
  • Add the garlic, the mushrooms stems and a pinch of salt. Cook until the mushrooms are are very soft, about 10 more minutes. Mix in the red pepper flakes, and salt and pepper to taste.
  • Remove from the heat and mix in the breadcrumbs. If the mixture is too dry add a little water or stock. Add a tablespoon at a time, so you don’t water the mixture down too much. Gently fold in the parsley.
  • Stuff the mushroom caps with the stuffing and arrange on your baking sheet or pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes.
  • Top each mushroom with a dollop of pesto and garnish with a few grape tomato slices.