Classic Italian Vegan Stuffed Mushrooms
Can’t even deal with the fact that 2018’s Thanksgiving is this Thursday! Aaaah, why do the years go by as fast as weeks the older you get?! But let me not damper the mood with all that when we must talk about these Classic Italian Vegan Stuffed Mushrooms that need to be on not only your Thanksgiving Menu, but your weekly, forever meal plan.
Legits bomb to the dot to the com and so so super easy, made with the easiest ingredients. Also the filling can be or act as a quick, last minute, throw togetehr stuffing! It doesn’t have corn bread or anything like that, it’s just breadcrumbs, but with the right seasonings, it could be anything. And this instant accidental stuffing is probs one of my faaaves.
You can use regular bread crumbs or panko bread crumbs, either way it will work out great. Any mushroom will work too just make sure they’re on the bigger side so you can overstuff them. Just how I like em’.
Let’s talk mushroom health benefits for a second. All types of edible mushrooms contain varying degrees of protein and fiber. They also contain B vitamins as well as powerful antioxidants like selenium, potassium, copper, which helps to support the immune system and prevent damage to cells and tissues. Mushrooms are amazing for breast tissue too and they lower inflammation.
For plant eaters or vegans, mushrooms are an excellent meat replacement. Different mushrooms have different textures. For some you could make burgers, fish tacos, and “steaks”. I mean, these are all the reasons to love mushrooms. They go with any meal and can be almost anything. I wonder why they’re not up there yet with cauliflower. They are the chameleons of food.
This would only be a problem if you hate mushrooms, which some people do and that’s alright, not everything is for everyone.
Now let’s get down to the ingredients. Ok so clearly mushrooms right, I like the organic, larger white button mushrooms for this. Some organic breadcrumbs, you can do like I said panko or regular and even GF works great too. I also like to get breadcrumbs that are already Italian seasoned. However if you’re in a bind and the place you’re shopping in doesn’t have them and they only have plain, no worries. Grab a bag and we will season these babies up ourselves. I also suggest getting some fresh parsley and something like avocado oil for when you need to bake them.
The ingredients you need are: (obvi) breadcrumbs, fresh garlic, dried parsley, dried basil, dried oregano, onion powder, garlic powder, salt/pepper, and vegan parmesan cheese. Throw some vegan butter in the mix and BadaBing!
There’s really nothing else to it. I’d say make a bunch, double, triple or quadruple this recipe if you have to because these are like one of the first finger/side foods to go. They’re so full of delicious flavor, they have a “meaty”, juicy texture, everyone will just love em! I’ve been eating them this way since I was a kid and my kids now love them. It’s nice to see recipes you grew up with veganized and shared amongst family friends.
Sending you all a smooth week of menu planning and meal prepping for the big day! If you need some desserts to accompany your vegan feast check out my Vegan Thanksgiving Dessert Menu with over 10 delicious tried and true recipes.
What are some of your must have vegan sides for Thanksgiving? I’d love to know so we can swap ideas and perhaps try something new!
Classic Italian Vegan Stuffed Mushrooms
- 12 medium/large organic white button mushrooms
- 1 cup organic Italian seasoned bread crumbs
- 1/3 cup vegan butter spread
- 2 garlic cloves, minced
- 1/2 tbsp parsley
- 1/2 tbsp basil
- 1/2 tbsp oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp vegan parmesan
- salt/pepper to taste
- 3 tbsp avocado oil, divided
- fresh parsley to garnish
- Clean mushrooms by using a damp rag and removing any dirt.
- Remove stems from mushrooms and dice the stems. You will use them in the stuffing mixture.
- Heat up the butter in a fry pan while you mix the breadcrumbs and seasonings together.
- In a large bowl mix together breadcrumbs and all seasonings such as parsley, basil, oregano, onion powder, garlic powder, vegan parmesan, and salt and pepper.
- Pour mixture into fry pan with melted butter. Add in 1 tbsp of avocado oil too. You want the entire breadcrumb mixture to be moist and covered in butter and oil. Cook this on medium heat ensuring even distribution of moistness throughout all of the breadcrumb mixture. Cook this until golden brown and it sticks together well. To test you can pick up some with your hands (be careful it will be hot) and mush it together to see if it stays, which is should.
- Remove the breadcrumbs from the fry pan and add in the diced mushroom stems to the fry pan. Cook them in the remaining oil and let them get brown. Once done mix in with bread crumbs.
- Preheat oven to 350F and line an 8x8 baking dish or cookie sheet with parchment paper.
- Now it's time to stuff the mushrooms! Fill each mushroom up with however much breadcrumb stuffing you'd like. I really like to stuff mine leaving a mound on the top. When stuffing them press down with your spoon without breaking the mushrooms and fill to the top letting it come up and out a bit.
- Drizzle tops of mushrooms with 2 tbsp of avocado oil, making sure to get some on the tops of each mushroom. Sprinkle tops with extra vegan parmesan cheese then bake for 20 minutes. Once cooked you can garnish wit fresh parsley.
- Serve right away and enjoy!
- This amount of stuffing is good for a little over 12 medium sized white button mushrooms. Double or triple this stuffing recipe for any amount you intend to make.
~Pin This Recipe~
Hi! Do you have a recommendation for vegan parmesan? Thanks!
I like Go Veggie’s Vegan Part 🙂 or you can make my easy homemade parmesan recipe linked here
Do you like eating sand? Because if so, this recipe is for you! Word from the not so wise. When you follow the recipe to a tee and realize that the lack of bonding agent is basically creating a Bahamian beach in your kitchen stop right there. It doesn’t get better. Flavor is great but if I wanted grit the beach is so much less expensive than this disastrous conglomeration.
Awww Jess, I’m so glad you took the time out of your day to write such a lovely message to me and my readers. A true delight. A gem. Thank you for so much of your energy. It’s greatly appreciated. However, I feel as though you may need it back so I’m going to sadly decline and send it back to you. XO 🙂
Wow, It is a BREADCRUMB filling. How did you expect some solid texture?
I do not see when to add the fresh garlic.
Hey Paula, you can add it to the pan with butter and oil! 🙂
Time and time again I come back to this recipe. A true winner! I do some very minor modifications. I use half panko and half Italian seasoned breadcrumbs. I sauté 2 small garlic cloves in addition to half a minced shallot in the oil for 30 second before adding the chopped mushroom stems and sautéing until browned. These are the best, they never turn out sandy for me. YUM!!!!!!!!
Laura amazing thank you so much for your feedback! I will have to try your way next time I make them, XO.
Where’s the garlic used ??
These were incredible!! Added a little nooch to the bread crumbs and a little fresh basil at the end, perfect recipe! Can’t wait to make this for friends after quarantine
Ohhh and I added Miyokos cream cheese on the bottom of the inside of the mushrooms!! This totally made it, was the way my mom always did it
Oh my yum that sounds like a game changer!
I’m so happy to hear Brittany!
Vegan butter – are we talking something like Almond butter or margarine?
Hi Helen, vegan butter 🙂
I used vegan margarine it came out lovely 😁
Oh Yummy – so happy to hear!
Made these for a party last weekend and WOW they were amazing!!! I cooked them a little differently though — I put everything into a food processor (along with a few spoonfulls of Lightlife vegan ground sausage) and pureed it. I find it easier to fill mushroom caps with a smooth filling vs a chunky one. Then I sauteed it in a pan until golden brown, let it cool, filled the mushrooms, then topped with more breadcrumbs (since my friends don’t like the taste of vegan parm). They smelled AMAZING when they were baking, and tasted even better. They’re super flavorful, not dry, and don’t fall apart. These will be my new go-to party appetizer!
Yaaay Sarah, that is so awesome to hear and I am definitely going to try some vegan ground sausage next time myself. That sounds amazing! Xo
I’m excited to make these! I’m just wondering if I could pre make this a day in advance?
Hi David, You can make the filling the day before and keep it in the fridge then the day of stuff the mushrooms and bake them. Keep me posted and Enjoy!
Pretty good. My non vegan in-laws liked it too. Quick question: I had a lot of leftover filling. How long do you think I could keep that in the fridge?
Hey Nikki! So glad you enjoyed these! You can keep the leftovers in the fridge for up to 5 days. I like to add this to my stuffing too! 🙂
Pingback: 10 of the Best Vegan Thanksgiving Appetizers
Pingback: Crazy Easy Vegan Thanksgiving Menu - NeuroticMommy
Pingback: Sauteed or Stuffed? 50 Mushroom Recipes We Love
Pingback: Stuffed Mushrooms To Rejoice Your Taste Buds - TheTellMeWhy
Pingback: Recipe: Stuffed Mushrooms To Rejoice Your Taste Buds | Food - Olip Life