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.
Vegan Walnut-Stuffed Mushrooms
Ingredients
- 12 large button or cremini mushrooms
- 1 cup walnuts toasted and chopped
- ½ cup breadcrumbs use gluten-free if necessary
- 2 tbsp olive oil or vegan butter
- 2 garlic cloves minced
- ¼ 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.
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.
Dish Gallery












Please share this Vegan Walnut-Stuffed Mushrooms with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Thai Peanut Sauce Mushrooms