Go Back
Vegan Walnut-Stuffed Mushrooms
Kathie Clane

Vegan Walnut-Stuffed Mushrooms

A flavorful and healthy vegan appetizer featuring walnuts, garlic, and herbs, all stuffed in tender mushroom caps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 stuffed mushrooms
Course: Uncategorized
Cuisine: Modern Vegan
Calories: 111
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Gently remove the stems from the mushrooms and set the caps aside. Finely chop the stems and set them aside as well.
  3. 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.
  4. 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.
  5. Stuff each mushroom cap with the walnut mixture, pressing it down gently.
  6. Arrange the stuffed mushrooms on the baking sheet. Drizzle a bit more olive oil or vegan butter over the tops of the mushrooms.
  7. Bake for 18-20 minutes until the mushrooms are tender and the filling is golden and crispy on top.
  8. 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.