These Vegan Stuffed Mushrooms Taste Like a Classic Cocktail Party

These vegan stuffed mushrooms are the life of the party. They’re rich, savory, a little fancy—and totally dairy-free.

They’ve got that nostalgic bite of old-school hors d’oeuvres. The kind your aunt would plate up on a silver tray with zero irony.

If you’re craving something that says “cocktail hour” without the meat or cheese, this is it.

History

Stuffed mushrooms became a popular appetizer in the U.S. during the 1950s and 60s. They were often served at cocktail parties alongside deviled eggs, shrimp cocktail, and mini quiches.

Back then, the stuffing usually involved breadcrumbs, herbs, garlic, and sometimes sausage or cheese. It was all about showing off with bite-sized elegance.

Vegan versions started popping up as plant-based cooking got more creative. Today, we can keep that same retro charm—just without the animal products.

Equipment

• Oven
• Baking sheet
• Parchment paper (optional)
• Mixing bowl (I love this mixing bowl set)
• Spoon
• Skillet (I love this one from Lodge) or frying pan
• Small knife (Chefs envy this knife set) or paring knife

Ingredients

• 16 white or cremini mushrooms, stems removed and saved
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped mushroom stems
• 1/4 cup breadcrumbs
• 1 tablespoon soy sauce
• 1 tablespoon nutritional yeast
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: finely chopped walnuts or sunflower seeds for texture
• Optional: fresh parsley for garnish

Instructions

Step 1: Prep the Mushrooms

Clean the mushrooms with a damp cloth.
Gently twist and pull out the stems. Save those—they’re going into the stuffing.

Step 2: Sauté the Filling

Heat the olive oil in a skillet over medium heat.
Add the garlic, onion, and chopped mushroom stems.

Cook until soft and golden—about 5–6 minutes.

Step 3: Mix the Stuffing

Take the pan off the heat.
Add breadcrumbs, soy sauce, nutritional yeast, thyme, salt, and pepper.

If using chopped nuts or seeds, stir them in too.
The mix should be moist but crumbly, not wet.

Step 4: Stuff the Mushrooms

Spoon the filling into each mushroom cap.
Press it in slightly so it stays put while baking.

Step 5: Bake ‘Til Golden

Place the stuffed mushrooms on a parchment-lined baking sheet.
Bake at 375°F (190°C) for 18–20 minutes, or until golden on top.

They should look a little crispy and smell amazing.

Special Notes

If you want to make them gluten-free, use gluten-free breadcrumbs.
Want to prep ahead? Make the filling a day early and refrigerate.

You can also serve these with a tiny dollop of vegan cream cheese on top for an extra retro feel.

Nutrition (Per Serving – 4 mushrooms)

• Calories: 120
• Protein: 4g
• Fat: 6g
• Carbs: 12g
• Fiber: 2g
• Sugar: 1g
• Sodium: 300mg