When I think about effortless, crowd-pleasing appetizers that are always a hit with company, vegan stuffed mushrooms top the list. These bite-sized beauties are brimming with fresh herbs, pecans, and sun-dried tomatoes, then finished off with a zesty citrus basil drizzle that adds just the right pop.
Whether you’re hosting a dinner party, Bible study group, or simply welcoming a neighbor, this recipe will be a welcome snack. For more easy entertaining inspiration, check out the variety of ideas in Fun Food and Snack Bar Ideas for a Party.
Why You’ll Want To Make Vegan Stuffed Mushrooms
These vegan stuffed mushrooms deliver restaurant-quality flavor with ingredients you probably already have. Here’s why they’re perfect for your next gathering:
- Flavor: Nutty, garlicky, herby, and citrusy. Each bite is rich and vibrant.
- Customizable: Easily adapt ingredients to suit your taste or dietary needs.
- Make-Ahead Friendly: Prep the filling and mushrooms earlier in the day.
- Great for Entertaining: Elegant presentation with very little effort.
- Budget-Friendly: Uses affordable, whole ingredients that go a long way.
If you’re looking for more plant-based inspiration, these 10 Vegan Food Bar Ideas are a great way to feed a crowd while keeping things simple and creative.
Tips Before You Get Started
Make-Ahead Prep Tips
- Brush mushrooms clean using a soft brush or paper towel, then remove the stems.
- Finely chop onions, garlic, spinach, pecans, basil, and sun-dried tomatoes.
- Juice the orange and mince garlic for the dressing.
Common Mistakes & Fixes:
- Under-seasoned filling: Don’t skimp on garlic, basil, or salt. Taste before stuffing.
- Too much moisture in filling: Cook the filling until most of the moisture has evaporated. This helps prevent the mushrooms from becoming soggy as they bake.
Ingredients You Will Need
Here’s a quick overview of what you’ll need. See the recipe card at the bottom of this post for exact measurements.
- Basil: Use fresh leaves and chop finely. It brings a bright, herby flavor that’s essential for both the filling and the dressing.
- Orange Juice: Freshly squeezed juice is best and should be strained to remove any seeds. Its citrusy zing balances the savory notes in the dish.
- Garlic: Choose firm bulbs and mince the cloves finely. It provides depth and aromatic flavor throughout the recipe.
- Olive Oil: Use cold-pressed extra virgin olive oil for the richest flavor. It enhances the filling and makes the dressing smooth and luscious.
- White Mushrooms: Select medium to large mushrooms with firm, smooth caps. Brush clean with a soft brush or paper towel. These act as edible cups for your delicious filling.
- Sweet Onion: Look for onions that are firm and smell mild. Finely minced, they add a subtle sweetness to the sautéed filling.
- Spinach: Use fresh baby spinach and chop it finely. It adds color, nutrients, and a tender texture.
- Pecans: Choose roasted, unsalted pecans and chop them finely. They contribute a rich, nutty crunch to the filling.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes. They offer concentrated umami flavor and a chewy texture.
How to Make Vegan Stuffed Mushrooms
How To Make Stuffed Mushrooms
Prepare the Dressing
- Add basil, orange juice, garlic, and olive oil to a jar. Shake well and set aside.
Prep the Mushrooms
- Remove stems and finely dice them. Place mushroom caps in the baking dish.
Prepare Filling
- Cook onions: Heat olive oil in a skillet and cook onions until translucent.
Add: Stir in garlic and chopped stems. Cook until softened and browned. - Then add spinach and basil. Cook until wilted and the moisture is gone.
- Stir In: sun-dried tomatoes, salt, pepper, and pecans. Cook 1 more minute.
Bake Mushrooms and Serve
- Fill mushroom caps and bake for 15–20 minutes, until caps are tender and browned.
- Cool slightly, then drizzle with citrus basil dressing. Top with fresh basil if desired
Gina’s Recipe Tips and Variation Ideas
Flavor Variation
- Add a pinch of red pepper flakes for gentle heat.
- Use roasted garlic for a deeper flavor in the filling or dressing.
- Swap pecans with walnuts or almonds.
- Use kale or arugula instead of spinach.
- No sun-dried tomatoes? Try finely chopped olives.
Recipe Tips
- Storage: Keep in an airtight container in the fridge for 2–3 days.
- Freezing: Not ideal for freezing as mushrooms release moisture when thawed, but you can freeze the filling separately.
- Reheating: Place in a 350°F oven for 10 minutes or air fry for 3–5 minutes.
- Make-Ahead Tips: Make the filling a day ahead and refrigerate. Stuff and bake right before serving for the freshest flavor.
If you’re using fresh basil, don’t miss this helpful Guide To Green Basil: How To Prep, Cook and Store Fresh Basil for maximizing its flavor and shelf life.
Biblical Hospitality Reflection
“Biblical hospitality is about presence over perfection, people over performance, and love over logistics.- Intentional Hospitality”
Opening your home to others is a beautiful act of obedience and love. True biblical hospitality isn’t about impressing, it’s about including. Whether you’re serving a full meal or offering these simple vegan stuffed mushrooms, what matters most is the spirit of welcome you extend.
Easy Hosting Tip: Prepare what you can in advance so you can be present with your guests. Set out drinks, napkins, and appetizers like these mushrooms before they arrive. A peaceful host creates a peaceful space for others to relax and feel truly seen.
You might enjoy diving deeper with Biblical Hospitality: 1 Peter 4:10 Lifestyle or be encouraged by A Challenge to Practice Biblical Hospitality in Everyday Life.
Vegan Stuffed Mushrooms
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
Citrus Basil Dressing
- 1 tablespoon basil leaves, finely chopped
- 2 tablespoons orange juice
- 1/4 teaspoon garlic, minced
- 2 tablespoons olive oil
Stuffed Mushrooms
- 14 white mushrooms, medium to large, brushed clean
- 1 tablespoon olive oil
- 2 tablespoons onion, finely minced
- 3 cloves garlic, finely minced
- 1/4 cup spinach, chopped
- 3 tablespoons pecans, finely chopped
- 3 tablespoons basil, chopped
- 3 tablespoons sun-dried tomatoes, finely chopped (you can used packed in oil or sun-dried for this recipe)
- 3 tablespoons fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Make the Dressing
- Add chopped basil, orange juice, minced garlic, and olive oil to a small jar with a lid.1 tablespoon basil leaves, 2 tablespoons orange juice, 1/4 teaspoon garlic, 2 tablespoons olive oil, 3 tablespoons basil
- Seal tightly and shake well. Set aside for serving.
Prepare Mushrooms
- Preheat the oven to 375 degrees Fahrenheit.
- Gently remove mushroom stems and set them aside. Place the mushroom caps upside down (hollow side up) in a baking dish.14 white mushrooms
- Finely dice the mushroom stems.
Cook the Filling
- In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.1 tablespoon olive oil
- Add the minced onion and cook until soft and translucent (about 2 to 3 minutes), stirring often.2 tablespoons onion
- Stir in garlic and diced mushroom stems. Cook for about 2 minutes, until the stems soften and brown slightly.3 cloves garlic
- Add chopped spinach and basil. Cook until the mixture looks dry and most of the moisture has evaporated.1/4 cup spinach, 3 tablespoons fresh basil
- Stir in sun-dried tomatoes, pecans, salt, and pepper. Cook for 1 more minute, then remove from the heat.3 tablespoons pecans, 3 tablespoons sun-dried tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Stuff and Bake
- Use a small spoon to fill each mushroom cap with the veggie mixture.
- Bake for 15 to 20 minutes,or until mushrooms are tender and slightly browned.
Serve
- After baking, allow the mushrooms to cool for a few minutes.
- Drizzle with the Citrus Basil Dressing and sprinkle a little extra chopped basil if desired
Where is the recipe for the citrus basil dressing?
Dawn, thank you so much for pointing out I missed the citrus basil dressing! I have updated the recipe to correct my mistake. I hope you enjoy these.
I made these as hors d’oeuvres for a small gathering, and they were a huge hit. I didn’t have pecans but substituted with walnuts and pine nuts. They were delicious. Thanks for the great recipe!
Oh Pamela, what a good idea to substitute with walnuts and pine nuts. Thanks for taking the time to let me know!
I am assuming I need to cook the mushrooms caps but your instructions are not clear? 400 degrees for how long? I have read that baking the caps before stuffing them?
Step 3 says to cook them for 15 minutes.
Hi, In the Top Tips section it states Cook the mushrooms at a high temperature such as 400 degrees. But the actual instructions say pre heat the oven to 325 degrees. Can you clarify, thank you.
Rich, you are absolutely right. This is very confusing. I just went in and corrected some things to clarify that mushrooms need to be cooked at a relatively high heat to evaporate the moisture as they cook.