Vegan Stuffed Mushrooms

Close-up of stuffed mushrooms topped with chopped herbs. The mushrooms are filled with a mixture of vegetables and garnished with green herbs for a fresh look. The background is slightly out of focus, highlighting the texture of the filling.

Vegan stuffed mushrooms are a savory, satisfying appetizer that’s quick and easy to prepare. Filled with garlic, herbs, and roasted pecans, and topped with a citrus basil drizzle, this plant-based recipe is perfect for entertaining. Enjoy these crowd-pleasers at your next gathering to create warm, meaningful moments around your table.

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 59

Author Gina Dickson

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

Nutrition