Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms are a perfect appetizer for your next party. The stuffing is filled with mellow garlic, toasted pecans, sundried tomatoes, and spinach and then topped with a citrus basil dressing.

This is an easy recipe to make for an upscale appetizer to serve at a nice dinner party or cocktail party. You can make the stuffed mushrooms ahead and keep them in your refrigerator until you are ready to bake them just before guests arrive.

Why these stuffed mushrooms are great for a party

• The stuffing is filled with good-for-you ingredients, so feel free to eat a lot.
• All the ingredients are vegan and create a delicious appetizer.
• The stuffed mushrooms are easy to prepare early in the day and then bake just before guests arrive.

Ingredients

• Mushrooms: you can use white button mushrooms or baby bella mushrooms.
• Onion: Use an onion that is not too strong such as a sweet Vidella.
• Garlic: Do not use the minced garlic in a jar. Freshly chopped cloves are best.
• Nuts: I like to use pecans however walnuts or pine nuts would be good also.
• Sun-dried tomatoes: Be sure to use a sharp knife and cut these into very small pieces.

The complete ingredient list and measurements are in the recipe card below.

Mushroom Tips

Mushrooms are a healthy veggie that is easy to use in recipes with a few simple tips.

Should I wash mushrooms?

Don't wash mushrooms with water it will leave brown spots on the surface. Instead, use a dry towel, paper towel or soft-bristled brush to clean any dirt off of a mushroom.

What mushroom is best for stuffing

I like to use the small white button or baby bella mushrooms when I am stuffing them. They hold their shape well and are the perfect size for appetizers.

Should mushrooms be cooked on high heat?

When cooking mushrooms in a pan, it is best to cook them on high heat vs. low heat. Medium-high to high heat will help evaporate the liquid mushrooms give off when cooking. This will ensure they are cooked hourly and turn a nice golden brown with a concentrated flavor.

🔪 Instructions

1. Preheat the oven to 375 degrees
2. Remove the stems from the mushrooms and dice them finely.  Place caps bottoms up in a baking dish.
3. Dice the mushroom stems into very small pieces. Set aside.
4. Next, add olive oil to a medium-sized pan and heat over medium-high heat. *Note, I suggest string often as you cook the veggies. Your goal is to have the moisture evaporate from the veggies when you are finished cooking the mixture.
5.  Next, add onions, and saute until they are transparent.
6. Add garlic and chopped mushroom stems. Cook until the mushroom stems turn brown.
7. Next, add spinach, and basil, occasionally stirring until stem pieces are soft and moisture has evaporated.
8. Add chopped sun-dried tomatoes, salt, pepper, and chopped pecans, sauteing for 1 minute. Remove from heat.
9. Stuff the mixture into mushroom caps and bake for 15 to 20 minutes in the preheated 375-degree oven. The mushroom caps should be soft and brown when finished cooking.
10. Remove from oven and allow to cool for a few minutes. Then drizzle Citrus Basil Dressing over the mushrooms and top with chopped fresh basil. Serve and enjoy.

More appetizer ideas

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Vegan Stuffed Mushrooms

Gina Dickson

Vegan Stuffed Mushrooms are a perfect appetizer for your next party, full of garlic, toasted pecans, sundried tomatoes, spinach, and then topped with a citrus basil dressing. They are easy to make and you can make them ahead then bake just before a party.

Note:

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Appetizer

Cuisine American

Servings 12

Calories 59 kcal

Ingredients

  

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Citrus Basil Dressing

• ▢ 1 tablespoon basil leaves, finely chopped
• ▢ 2 tablespoons orange juice
• ▢ 1/4 teaspoon garlic minced
• ▢ 2 tablespoons olive oil

Mushrooms

• ▢ 12 to 14 white mushrooms medium to large - brushed clean
• ▢ 1 tablespoon virgin olive oil
• ▢ 2 tablespoons sweet onion finely minced
• ▢ 3 cloves garlic finely minced
• ▢ 1/4 cup spinach fresh chopped
• ▢ 3 tablespoons pecans roasted, finely chopped
• ▢ 3 tablespoons sun-dried tomatoes finely chopped
• ▢ 3 tablespoons basil finely chopped
• ▢ 1/2 teaspoon pink Himalayan salt
• ▢ 1/4 teaspoon pepper

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Instructions

 

Citrus Basil Dressing

• In a small jar that has a lid, add the dressing ingredents. Screw on a tight fitting lid and shake. Set aside for drizzling on the baked mushrooms just before serving.
  1 tablespoon basil, 2 tablespoons orange juice, 1/4 teaspoon garlic, 2 tablespoons olive oil
• Preheat the oven to 375 degrees
• Remove the stems from the mushrooms and dice them finely.  Place caps bottoms up in a baking dish.
  12 to 14 white mushrooms
• Dice the mushroom stems into very small pieces. Set aside.
• Next, add olive oil to a medium-sized pan and heat over medium-high heat. *Note, I suggest string often as you cook the veggies. Your goal is to have the moisture evaporate from the veggies when you are finished cooking the mixture.
  1 tablespoon virgin olive oil
• Next, add onions, and saute until they are transparent.
  2 tablespoons sweet onion
• Add garlic and chopped mushroom stems. Cook until the mushroom stems start to sofen and turn slightly brown, about two minutes.
  3 cloves garlic
• Next, add spinach, and basil, stirring until mushroom stem pieces are soft and moisture has evaporated.
  1/4 cup spinach, 3 tablespoons basil
• Add chopped sun-dried tomatoes, salt, pepper, and chopped pecans, sauteing for 1 minute. Remove from heat.
  3 tablespoons pecans, 3 tablespoons sun-dried tomatoes, 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon pepper
• Using a small spoon, stuff the mixture into mushroom caps and bake for 15 to 20 minutes in the preheated 375-degree oven. The mushroom caps should be soft and brown when finished cooking.
• Remove from oven and allow to cool for a few minutes. Then drizzle Citrus Basil Dressing over the mushrooms and top with chopped fresh basil. Serve and enjoy.

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Nutrition

Serving: 1gCalories: 59kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 100mgPotassium: 134mgFiber: 1gSugar: 1gVitamin A: 112IUVitamin C: 3mgCalcium: 8mgIron: 0.4mg

Appetizer

American

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Are mushrooms good for you?

Mushrooms can get a bad rap in the food world, many people dislike them just because of their looks and texture. However, they are great tasting and packed with nutrition that might be surprising. Organic Facts has a great article on the benefits of adding mushrooms into your diet.  Here are just a few.

Lower Blood Pressure: Studies of various types of mushrooms, including shiitake and maitake mushrooms, have shown them to be high in potassium content. Potassium acts as a vasodilator, relaxing tension in blood vessels and, therefore, reducing blood pressure.

Vitamin D: is a relatively rare vitamin to find in vegetables, and in fact, its edible forms are not particularly common. However, mushrooms have it, and this essential vitamin can facilitate the absorption and metabolism of calcium and phosphorous.

Prevent Diabetes: Mushrooms are an ideal low-energy diet for diabetics, as cited in Functional Foods in Health and Disease. They have no fats, no cholesterol, very low levels of carbohydrates, high protein content, and a wealth of vitamins and minerals. They also contain a lot of water and fiber. Moreover, they contain natural insulin and enzymes which help the breaking down of sugar or starch in food.

Suppress Breast Cancer Growth: NutritionFacts.org has a great video that shares with us why mushrooms are important for women to add to their diets. Just 5 a day can make a difference in helping suppress breast cancer cell growth. white mushrooms are cheap, convenient, and are apparently able to outsmart breast cancer cells that try to make their own estrogen by crippling the enzyme tumors use to make it.

Vegan Stuffed Mushrooms are a simple and delicious way to get more mushrooms into your diet. They make a great appetizer or if you are like me, they make a meal. I just happened to eat all the mushrooms in this picture after the photo shoot for my supper.