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Vegan & Gluten-Free Stuffed Mushrooms

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From stir-fries to soups, I have always loved cooking with mushrooms. They’re just so tasty and satisfying! These stuffed mushrooms are vegan, gluten-free and incredibly delicious. These are perfect for a snack, a healthy side dish, or a great appetizer for dinner parties or any gathering.

Vegan and GF stuffed mushrooms

Cremini mushrooms are stuffed with a “cheesy” and satisfying filling for an easy vegan recipe you’ll want to make again and again. Many recipes for stuffed mushrooms call for vegan cream cheese or vegan butter. But, this recipe is stuffed with a more wholesome nut and artichoke mixture.

Check this post for more vegan mushrooms recipes.

Recipe highlights

  • Healthy – These stuffed mushrooms are filled with wholesome ingredients for a satisfying appetizer or snack.
  • Flavorful – Artichoke hearts, nutritional yeast and garlic create depth of flavor for the best stuffed mushrooms.
  • Great for entertaining – This is a great recipe for your next party. This hearty appetizer is a delicious bite-sized snack that works any any holiday party, game day or family gathering.
  • Vegan and gluten-free appetizer – Unlike traditional stuffed mushrooms, this recipe is suitable for a variety of diets.
  • Customizable – You can experiment with different fillings like fresh herbs or vegan cheese to make this recipe more customized.
  • Make-ahead friendly – Prepare the filling ahead of time for an easy appetizer you can throw together quickly.

How to make these vegan and gluten-free mushrooms

Soak the cashews for at least 8 hours in water and drain. This is essential for the creamy texture inside the stuffed mushrooms

Preheat the oven to 375° F. Line a baking pan with aluminum or parchment paper.

Clean and dry the mushrooms and remove the stems from the base. If they don’t come out cleanly or don’t leave enough space, use a paring knife to carefully carve out a bit more space, but don’t go all the way down. Place the mushroom caps open side up on the baking pan.

In a food processor or blender, combine the filling ingredients. Add the drained cashews, peeled garlic cloves, with lemon juice. Blend on high, pausing to scrape down occasionally, until mostly smooth.

Add the yeast, black pepper, salt, and artichoke hearts. Blend on medium until only small bits of artichoke remain.

Add the chopped sun dried tomato and pulse to chop them up further. Scoop heaping spoonful’s into each of the mushroom caps.

Bake for 20 minutes on the prepared baking sheet until the mushrooms are soft. Garnish with chopped parsley and serve warm.

Recipe test notes

Vegan stuffed mushrooms
  • If using dry sun-dried tomatoes (not in oil), add 1 Tbsp. of olive oil with the tomatoes to help smooth them out. I also suggest soaking the tomatoes in warm water for a minutes to help soften them.
  • Do not skip soaking the cashews. This long soak period is crucial for a smooth and creamy texture. I made this recipe before without soaking, and the mixture was crumbly and dry.
  • Oven temperatures can vary, so start checking the mushrooms at the 15-minute mark to ensure they don’t overcook.

I hope you enjoy this perfect appetizer (and one of my favorite vegan mushroom recipes). These little umami-bombs will surely be a huge hit at your next party, and the whole family will be asking for the recipe. You can even serve these a main course with a side salad. It’s such a versatile and delicious recipe with simple ingredients – perfect any time of year!

Other gluten-free recipes

Vegan Gluten Free Stuffed Mushrooms

Vegan and GF stuffed mushrooms
These vegan and gluten-free mushrooms are the perfect side or appetizer for your next gathering.
Prep Time 20 minutes
Cook Time 20 minutes
Serving Size 20 pieces

Ingredients

  • 1 lb cremini mushrooms 20-24 medium
  • ½ cup raw cashews soaked overnight
  • 2 Tbsp. nutritional yeast
  • 3 cloves garlic
  • ¾ cup preserved artichoke hearts chopped
  • ½ cup sun dried tomatoes in oil chopped
  • 2 Tbsp. lemon juice
  • ½ tsp ground black pepper
  • ½ tsp coarse salt

Instructions

  • Soak the cashews in water for at least 8 hours. Drain.
  • Preheat oven to 375° F. Line a baking pan with aluminum or parchment.
  • Clean and dry the mushrooms and remove stems from the base. Place the mushroom caps open side up on the baking pan.
    Destemmed mushrooms
  • In a blender, combine the drained cashews, peeled garlic cloves, with lemon juice. Blend on high, pausing to scrape down till mixture is smooth.
  • Add the nutritional yeast, pepper, salt, and artichoke hearts. Blend on medium until only small chunks of the artichoke remain.
  • Add the chopped sun dried tomato and pulse to chop them up more, and to combine.
    Stuffed mushroom filling
  • Scoop heaping spoonful's of mixture into each of the mushroom caps.
    Mushrooms stuffed
  • Bake for 20 minutes until the mushrooms are soft.
  • Garnish with chopped parsley and serve warm.

Notes

If using sun-dried tomatoes that are dry, add 1 Tbsp of oil to them. I also suggest soaking them in warm water for 15 minutes to soften them up.

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