Name: Easy Vegan Stuffed Mushrooms Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 16 medium fresh mushrooms (white button or cremini); 4 tablespoons extra-virgin olive oil, divided; 1 ½ tablespoons lemon juice; Salt and pepper to taste; ½ cup panko bread crumbs; 3 ½ tablespoons soymilk or water; ⅓ cup Italian parsley, chopped

Jump to Recipe· 4.6 from 10 reviews

Oh, I just have to tell you about this Easy Vegan Stuffed Mushrooms Recipe that’s become a favorite go-to in my kitchen whenever I want something simple yet totally satisfying. These mushrooms are juicy, flavorful, and have that perfect crispy breadcrumb topping that rounds everything out beautifully. It’s easy enough for a weeknight but impressive enough for guests, so you really can’t go wrong.

What I love most about this Easy Vegan Stuffed Mushrooms Recipe is how versatile it is and how fresh the ingredients feel—no heavy sauces or complicated steps. Plus, since they’re vegan, it’s a great dish to keep on hand whether you’re entertaining or just craving something wholesome and comforting. Once you try it, I bet you’ll keep coming back to these little flavor bombs!

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Why This Recipe Works

Simple Ingredients: It uses easy-to-find pantry staples and fresh mushrooms, making it approachable for any cook.
Perfect Texture: The combination of juicy mushroom caps and crunchy panko topping hits all the right textures.
Vegan & Versatile: Totally plant-based and easy to customize with your favorite herbs and seasonings.
Quick and Crowd-Pleasing: Ready in under an hour, this recipe always disappears fast at parties or family dinners.

A group of stuffed mushrooms is shown on a white marbled surface, each mushroom forming one layer; the bottom layer is a dark brown mushroom cap with a rough texture and the top layer is a golden-brown mixture of breadcrumbs and chopped green herbs, with some dark charred bits adding contrast. The filling looks crispy and slightly uneven, overflowing a little over the edges of the mushroom caps. The image shows multiple mushrooms in a close-up view, arranged in rows, capturing the details of the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Vegan Stuffed Mushrooms Recipe plays its part perfectly—from the olive oil that adds richness to the panko crumbs giving a delightful crunch. Let’s break down why I choose each one.

Extra-virgin olive oil: Adds a subtle fruity richness and helps crisp up the mushrooms and crumb topping beautifully.
Panko bread crumbs: These give the topping a light, airy crunch that regular breadcrumbs just can’t match.
Soymilk (or water): Used to moisten the panko, giving that perfect texture without being soggy.
Fresh mushrooms: I prefer white button or cremini—they have a firm texture and absorb flavors well.
Lemon juice: Brightens up the filling and balances the richness of the olive oil.
Italian parsley: Fresh herbs are key for adding that pop of freshness and color.
Salt and pepper: Simple seasonings that bring everything together and enhance the natural mushroom flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Easy Vegan Stuffed Mushrooms Recipe? It’s basically a canvas—so don’t be afraid to play around with the filling to suit what you like or what’s in your pantry.

Variation: I love adding finely chopped sun-dried tomatoes or roasted red peppers to the stuffing for a tangy twist that really wakes up the flavors.
Alternative Fillings: Try adding vegan cheese, toasted nuts, or sautéed garlic and spinach for extra depth and texture.
Herbs: Don’t hesitate to swap the Italian parsley for fresh thyme, basil, or even a little rosemary depending on your mood or season.
Heat It Up: If you like some spice, a pinch of red pepper flakes or a dash of smoked paprika in the breadcrumbs works wonders.

Step-by-Step: How I Make Easy Vegan Stuffed Mushrooms Recipe

Step 1: Prep and Preheat

First things first, preheat your oven to 350°F (176°C). Meanwhile, oil your baking sheet lightly so the mushrooms don’t stick. Get the panko soaking by mixing it with soymilk or water in a medium bowl. This helps keep the topping moist but still crispy after baking—trust me, it’s a little trick I picked up after a few soggy tries!

Step 2: Prepare Your Mushrooms

Instead of rinsing mushrooms under water (which makes them soggy), I give each one a wipe-down with a damp paper towel—this keeps them nice and firm when baked. Pop out the stems from each cap and finely chop those stems for the filling. Place the mushroom caps gill-side up on the baking sheet and drizzle them evenly with olive oil.

Step 3: Cook Stems and Start Baking Caps

Sauté the chopped stems with lemon juice and 2 tablespoons of olive oil in a small pan over medium-low heat—this softens them while building flavor. At the same time, pop your mushroom caps into the oven to bake for 10 minutes. This cooks them just enough without drying them out.

Step 4: Mix Filling and Stuff the Mushrooms

Once the mushroom caps come out, add the cooked stems and chopped parsley to the panko mixture. Season with salt and pepper and mix well—this is your savory stuffing! Evenly fill each mushroom cap with this mixture, packing it just enough that it holds together but doesn’t spill over.

Step 5: Bake and Broil for Perfect Finish

Put the stuffed mushrooms back in the oven for 20 minutes to let everything come together, then switch your oven to broil for a minute or two. Keep a close eye here—the goal is to get that breadcrumb topping golden and crispy. Once done, let them cool slightly before serving.

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Pro Tips for Making Easy Vegan Stuffed Mushrooms Recipe

Cleaning Mushrooms Right: Always wipe with a damp cloth instead of washing to prevent sogginess.
Don’t Overcrowd: Make sure the mushrooms have space on the baking sheet so they roast evenly and don’t steam.
Use Quality Olive Oil: It really lifts the whole dish, giving you that smooth, rich flavor and helps crisp the tops.
Broil With Care: Watch the mushrooms closely under the broiler as they can burn quickly; I usually rotate them halfway through.

How to Serve Easy Vegan Stuffed Mushrooms Recipe

The image shows about fifteen stuffed mushrooms spread out on a white marbled surface covered with white parchment paper. Each mushroom cap is filled with a slightly crispy orange and brown stuffing speckled with bits of green herbs, some parts appearing slightly charred. The mushrooms have a smooth dark brown exterior, with the filling packed tightly inside the hollow center. A silver tong is visible picking up one mushroom in the top left corner, and part of a white plate is visible in the bottom left corner holding silver serving spoons. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these mushrooms with a little extra sprinkle of fresh Italian parsley or some finely chopped chives for color and brightness. Sometimes I drizzle a tiny bit of balsamic glaze over the top right before serving for a sweet tang that pairs perfectly. It’s all about making them look as good as they taste!

Side Dishes

Easy Vegan Stuffed Mushrooms make a great appetizer or side dish paired with a crisp green salad or quinoa pilaf. I also like serving them alongside roasted vegetables or a light pasta tossed with olive oil and garlic for a simple, balanced meal that doesn’t weigh you down.

Creative Ways to Present

For a special occasion, I arrange these stuffed mushrooms on a beautiful wooden board garnished with fresh herbs and lemon wedges on the side. You can also skewer them along with cherry tomatoes and grilled veggies for a fun finger-food presentation. They always get rave reviews no matter how you serve them!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), store them in an airtight container in the refrigerator for up to 3 days. I find gently reheating them in the oven preserves the texture better than microwaving, which can make things soggy.

Freezing

I don’t usually freeze these mushrooms because the texture can change, but if you want to, freeze them before baking. Wrap them tightly and bake from frozen, adding a few extra minutes to cooking time. It’s a handy trick if you want to prep ahead for busy days.

Reheating

Oven reheating at 325°F until warmed through keeps the breadcrumb topping crisp. I skip the microwave because it tends to make the mushrooms watery and the crunch disappears.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While white button or cremini mushrooms are great for this recipe due to their size and texture, you can use larger portobello mushrooms if you want a more substantial bite, just adjust cooking times accordingly.
Is it necessary to use soymilk for the panko mixture?

Nope! Soymilk adds a tiny bit of creaminess, but plain water works just fine if you prefer or don’t have plant-based milk on hand. The goal is to moisten the breadcrumbs slightly without making them soggy.
Can I prepare the stuffed mushrooms ahead of time?

You can prep the filling and stuff the mushroom caps a few hours before baking, then keep them refrigerated until ready to cook. Just bring them to room temperature before baking for best results.
How do I avoid soggy mushrooms?

The key is not washing mushrooms under running water and not overcrowding them on the baking tray so they roast rather than steam. Also, broiling for a couple of minutes at the end crisps up the topping and draws out excess moisture.

Final Thoughts

This Easy Vegan Stuffed Mushrooms Recipe is one of those dishes I turn to when I want something fuss-free yet impressive, and it always delivers. It’s comforting, full of fresh flavors, and so adaptable—perfect to customize however you like. I hope you enjoy making (and eating!) these as much as I do; honestly, they might just become your next favorite snack or starter.

Easy Vegan Stuffed Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews

Author: Amanda
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegan

Print Recipe

Description

This easy vegan stuffed mushrooms recipe features fresh mushrooms filled with a savory mixture of panko bread crumbs, soymilk, lemon juice, and parsley, then baked to golden perfection and finished under the broiler for a deliciously browned topping. A perfect appetizer or side dish that’s simple, flavorful, and completely plant-based.

Ingredients

For the Mushrooms

16 medium fresh mushrooms (white button or cremini)
4 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons lemon juice
Salt and pepper to taste

For the Filling

½ cup panko bread crumbs
3 ½ tablespoons soymilk or water
⅓ cup Italian parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Lightly oil a small baking sheet or dish with vegetable oil or cooking spray to prevent sticking.
Prepare Panko Mixture: In a medium bowl, combine the panko bread crumbs with the soymilk or water. Stir well and set aside to allow the crumbs to soak slightly.
Prepare Mushrooms: Wash mushrooms gently with a damp cloth and dry thoroughly. Remove the stems from the caps and place the caps gill side up on the prepared baking sheet. Finely chop the mushroom stems.
Cook Mushroom Stems: In a small pan over medium-low heat, combine the chopped mushroom stems with lemon juice and 2 tablespoons of the olive oil. Cook gently while the baking sheet with mushroom caps goes into the oven.
Oil Mushroom Caps: Drizzle the remaining 2 tablespoons of olive oil evenly over the mushroom caps on the baking sheet.
Bake Mushrooms and Cook Stems: Bake the mushroom caps in the oven for 10 minutes. Simultaneously, cook mushroom stems on the stovetop pan as above.
Combine Filling: Remove mushroom caps from oven and set aside. Add the cooked mushroom stems and chopped parsley to the panko mixture. Season with salt and pepper to taste, stirring well to combine.
Stuff Mushrooms: Spoon the filling mixture evenly into each mushroom cap.
Bake Stuffed Mushrooms: Return the stuffed mushroom caps to the oven and bake for an additional 20 minutes, allowing the filling to firm and flavors to meld.
Broil for Browning: Remove mushrooms from the oven, set the oven broiler to high, and place the mushrooms under the broiler for 1 to 2 minutes until the tops are nicely browned and crisp.
Serve: Transfer the stuffed mushrooms to a plate and serve warm, either as an appetizer or side dish.

Notes

Do not wash mushrooms under running water to prevent sogginess; use a lightly damp paper towel to clean them.
Preheat the pan when cooking mushroom stems to achieve better flavor and texture.
Avoid overcrowding the baking sheet to allow mushrooms to bake evenly and prevent steam buildup.
Feel free to customize the filling by adding herbs, garlic, or vegan cheese substitutes for variation.