Name: Vegan Walnut-Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Modern Vegan
Ingredients: 12 large button or cremini mushrooms; 1 cup walnuts, toasted and chopped; 1/2 cup breadcrumbs (use gluten-free if necessary); 2 tbsp olive oil or vegan butter; 2 garlic cloves, minced; 1/4 cup fresh parsley, chopped; 2 tbsp nutritional yeast (optional); Salt and pepper to taste; 1 tbsp fresh thyme or sage (optional)

These Vegan Walnut-Stuffed Mushrooms are a delightful blend of hearty walnuts, savory garlic, and fresh herbs, baked to perfection. A healthy, flavorful appetizer or side dish, they are easy to make and perfect for any occasion. Whether you’re hosting a dinner party or enjoying a family meal, these mushrooms will impress!

Recipe Tips and Tricks:

Use large, firm mushrooms: Choose big, firm mushrooms with a wide cap to hold the walnut stuffing without collapsing.
Toast the walnuts: Toasting the walnuts before stuffing enhances their flavor and adds a delicious crunch.
Avoid overstuffing: Gently pack the mushrooms with the filling, but don’t overstuff, as it could make the mushrooms soggy.
Add a drizzle of olive oil: Before baking, drizzle a little olive oil over the stuffed mushrooms to keep them moist and help them brown.

Why You’ll Love This Recipe:

This recipe is a perfect balance of crunchy, earthy walnuts and juicy mushrooms. The vegan stuffing is packed with nutrients from walnuts and herbs, making it a healthy yet indulgent choice. It’s an easy-to-make dish that fits perfectly into a plant-based diet, offering comfort and flavor without any dairy or meat.

Yield: 12 stuffed mushrooms

Vegan Walnut-Stuffed Mushrooms

A flavorful and healthy vegan appetizer featuring walnuts, garlic, and herbs, all stuffed in tender mushroom caps.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

12 large button or cremini mushrooms
1 cup walnuts, toasted and chopped
1/2 cup breadcrumbs (use gluten-free if necessary)
2 tbsp olive oil or vegan butter
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
2 tbsp nutritional yeast (optional)
Salt and pepper to taste
1 tbsp fresh thyme or sage (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Gently remove the stems from the mushrooms and set the caps aside. Finely chop the stems and set them aside as well.
Heat olive oil or vegan butter in a skillet over medium heat. Add the chopped mushroom stems and garlic, and sauté for about 3-4 minutes until softened and fragrant.
In a bowl, combine the sautéed stems and garlic, chopped walnuts, breadcrumbs, parsley, nutritional yeast (if using), and thyme or sage. Mix well and season with salt and pepper to taste.
Stuff each mushroom cap with the walnut mixture, pressing it down gently.
Arrange the stuffed mushrooms on the baking sheet. Drizzle a bit more olive oil or vegan butter over the tops of the mushrooms.
Bake for 18-20 minutes until the mushrooms are tender and the filling is golden and crispy on top.
Serve hot as a side dish or appetizer!

Notes

For a different twist, you can add a squeeze of lemon juice before serving to bring out the freshness of the herbs.
You can prepare the stuffed mushrooms ahead of time and refrigerate them. Just bake them fresh when you’re ready to serve.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 111Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 60mgCarbohydrates 6gFiber 1gSugar 1gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Look for large, fresh button or cremini mushrooms that are firm and have tightly closed caps.
Walnuts: Toasting the walnuts before stuffing them gives a rich, nutty flavor. You can also substitute walnuts with pecans or cashews.
Nutritional Yeast: This adds a cheesy flavor without any dairy. It’s optional, but highly recommended for an extra layer of flavor.
Herbs: Fresh thyme, parsley, or sage work best for this recipe, but feel free to experiment with your favorites.
Vegan Butter: Adds richness and depth to the filling. If you’re oil-free, you can substitute with a bit of olive oil or water.

Variations and Substitutions:

Gluten-Free: If you’re avoiding gluten, you can use gluten-free breadcrumbs instead of regular breadcrumbs in the filling.
Nut-Free: For those with allergies, sunflower seeds or pumpkin seeds can replace the walnuts.
Add Veggies: You can add finely chopped spinach, zucchini, or bell peppers to the filling for extra nutrition and flavor.
Cheesy Flavor: Add a bit of vegan parmesan or nutritional yeast to enhance the cheesy flavor.

Storage Options:

These stuffed mushrooms are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes until warmed through.