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Add these hearty and earthy vegan stuffed mushrooms to your holiday menu! They are beautiful little pockets of deep umami flavor, crunch, and a hint of sweet-tartness to round out the texture and flavor profile.

Close up view of a plate with stuffed mushrooms

You and your guests will love this elegant appetizer that is full of creamy herby cheesy goodness with added crunch from the nuts and breadcrumbs. It is the perfect vegan side dish for any holiday table or family get together.

Why You'll Love This Stuffed Mushroom Recipe

Easy: This vegetarian stuffed mushrooms recipe is easy to pull together, it looks elegant, is impressively packed with flavor, and is much easier to prepare than you might think

Make it ahead: this appetizer can be prepared about 2 days in advance.

Make Vegan or Vegetarian: you can keep it fully dairy-free and vegan or use dairy cheese for a vegetarian option.

Can be made gluten-free: if you need to go gluten-free, simply use gluten-free breadcrumbs.

Great appetizer: These bite-sized mushrooms with herby stuffing are cozy and perfectly at home with any holiday menu. They have a sweet, savory crunchy thing going on that is deeply satisfying.

We like to eat these year-round when we're craving a comforting appetizer or are just feeling a little peckish for dinner.

overhead image of the ingredients needed to make vegan stuffed mushrooms. Each ingredient is in it's own small bowl and labeled with white text.

Ingredients for Vegan Stuffed Mushrooms

Medium white mushrooms. Also called button mushrooms. Try to get the same size mushroom for even cooking.
Pecans and dried cranberries: a classic flavor combination that pairs amazingly well with creamy cheese.
Garlic and herb vegan cheese. Look for vegan Boursin or Treeline Cheesemakers cashew cheese. If you don't want to keep it vegan get regular Boursin cheese.
Panko breadcrumbs with dried herbs and spices: for a crunch that contrasts greatly with a creamy cheese and soft mushroom with the added flavor of garlic powder, dried basil, and dried oregano.

How to Make Stuffed Mushrooms Appetizer

overhead image of a baking sheet topped with white button mushrooms. The mushrooms are clean, the stems have been removed, and they are upside down.

Step 1: Remove the mushroom stems and scoop out the center, season them with salt and pepper.

overhead image of a parchment paper lined baking sheet. On top are white button mushrooms that have been filled with a mixture of garlic and herb cheese, chopped pecans, and chopped dried cranberries.

Step 2: Fill mushroom caps with the mixture of cheese, pecans, and dried cranberries.

stuffed white button mushrooms topped with breadcrumbs on top of a parchment paper lined baking sheet.

Step 3: Top with the breadcrumbs and herbs.

an overhead image of a parchment lined baking sheet topped with stuffed mushrooms after they have been baked in the oven.

Step 4: Bake on a parchment paper lined baking sheet in the oven until cooked through and golden brown.

Close up view one stuffed mushrooms with the rest of them blurred in the background

Substitutions and Variations for this Recipe

Mushrooms: If you can't find white button mushrooms, you can use cremini mushrooms, chestnut mushrooms, or baby bella mushrooms instead. You can use portobello mushrooms if you'd like, but that will be a larger portion rather than a bite-sized appetizer.

Nuts: Chopped pecans can be swapped for pine nuts, pistachios, or walnuts.

Cheese: If you don't need to keep this recipe vegan, you can use the regular dairy Boursin or any other soft garlic and herb cheese.

Breadcrumbs: Use gluten-free panko or other seasoned breadcrumbs if needed.

Herbs: Try other flavors to suit your taste by switching up the herbs. Some ideas are: parsley, sage, rosemary, thyme, red pepper flakes, onion powder, black pepper, lemon zest, vegan parmesan cheese, or nutritional yeast.

Recipe Tips

Make sure you clean the mushrooms before using them.

Don't throw out the mushroom stems! Save them to use in mushroom soup or homemade vegetable broth.

Pack the filling into the mushroom caps well so everything stays together.

Making Ahead: Prep the mushrooms, filling, and breadcrumb topping up to 2 days ahead of time. Store separately in airtight containers in the fridge until ready to use. Alternatively, fully prepare the mushrooms the night before but don't cook them. Store on a parchment lined baking sheet covered with plastic wrap in the fridge. Cook when ready to serve.

How to Serve Vegan Stuffed Mushrooms

This mushroom appetizer is perfectly served as-is to begin any meal. Serve alongside all your holiday favorites as a side dish or as a vegan or vegetarian main course. Here are some of our Fall and Winter Holiday favorites:

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge. Reheat in the oven, at 250ºF until heated through.

Vegan Stuffed Mushrooms