Last Updated on September 3, 2023
These Vegan Stuffed Mushrooms are so simple to make and bake to perfection.
Stuffed mushrooms are one of the easiest and best appetizers for any occasion.
Making them the go-to for Thanksgiving, Christmas, Easter, game parties, girls night, or even just for a regular meal night.
And because these are gluten free and dairy free, these are a perfect appetizer for just about anyone.
I stuffed these mushrooms with quinoa, onions, and bell peppers with just the right amount of seasoning.
This stuffing can easily be customized with many different veggies and seasonings each time you make it.
That’s what makes it such a fun appetizer!
Ingredients needed
- Mushrooms – I used a baby portabella mushroom for this recipe because of the size and flavor. These mushrooms have a nice savory flavor and a meaty texture. It is easiest to find the right sizes in these mushroom making them perfect for stuffing.
- Quinoa – These seeds are rich in protein, fiber, vitamins, and minerals. The flavor profile of the quinoa is a nutty and earthy taste with a fluffy yet crunchy texture.
- Vegetable Broth – The broth replaces half the water for cooking the quinoa. Broth adds more flavor to the quinoa.
- Oil – In this recipe I used avocado oil, but a good olive oil can be used to saute the vegetables.
- Bell Peppers – I added orange and red bell peppers to this recipe. The peppers add a little sweetness and color to the stuffing.
- Onion – The onion of my choice was the shallot. Any sweet onion will work great in this recipe.
- Minced Garlic – Adding garlic adds more flavor to the stuffing. Fresh garlic cloves are the best option for this recipe because of the sweet buttery flavor when it is sauteed.
- Seasonings – I used onion powder, rosemary, thyme, salt, and pepper. There are so many different spices that can be used, try your favorites.
Other complimentary ingredients to add to the stuffing.
Try adding corn, hot peppers, spinach, squash, sweet potatoes, rice, or tomatoes ( Just to name a few ).
Topping that can be added.
Top the stuffed mushrooms with panko bread crumbs and/or a vegan cheese before baking.
How to make Vegan Stuffed Mushrooms
Preheat the oven to 400°F.
Prepare a baking sheet with parchment paper, set aside.
Clean and remove the stems of the mushrooms.
Place the mushroom heads facing down onto the parchment paper.
Put the baking sheet into the oven and bake for 10 minutes, after 10 minutes remove form the oven and set aside.
Rinse quinoa and cook to the package direction, once done, set aside.
Clean and dice the onion and peppers.
In a large skillet add oil, diced onion, peppers and saute for 5 to 7 minutes or until soft.
Next add the cooked quinoa and stir until well combined.
If this mixture is too dry, add extra oil and stir until the mixture is not too sticky, but sticky enough to stay together in the mushroom cap.
Flip the mushroom caps back up and add a scoop of the mixture into the cap.
If adding panko bread crumbs and or vegan cheese, add before placing back into the oven.
Place the baking sheet back into the oven for another 10 minutes.
After 10 minutes, remove the baking sheet from the oven.
Serve these mushrooms hot or cold as an appetizer or a side dish.
Left over stuffing?
- Stuff bell peppers
- Or add a black bean and corn, top with salsa, tomatoes and avocado, enjoy as a burrito bowl.
- Add to a burrito or taco shell.
- Or just enjoy as it is.
Vegan Stuffed Mushrooms
Ingredients
- 20 Baby Portabella Mushrooms This can be more or less mushrooms depending on how many you want to make.
- 1 Cup Quinoa
- 1 Cup Water This is for cooking the quinoa.
- 1 Cup Vegetable Broth This is for cooking the quinoa.
- 1 Bell Pepper Orange, red or a mix of both.
- 1 Tbsp Onion I used a shallot.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 3 Tbsp Oil You might need more oil. I used avocado oil.
- Dried Thyme
- Dried Rosemary
- Salt and Pepper
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper, set aside.
- Clean and remove the stems of the mushrooms.
- Place the mushroom heads facing down onto the parchment paper.
- Put the baking sheet into the oven and bake for 10 minutes, after 10 minutes remove form the oven and set aside.
- Rinse quinoa and cook to the package direction, once done, set aside.
- Clean and dice the onion and peppers.
- In a large skillet add oil, diced onion, peppers and saute for 5 to 7 minutes or until soft.
- Next add the cooked quinoa and stir until well combined.
- If this mixture is too dry, add extra oil and stir until the mixture is not too sticky, but sticky enough to stay together in the mushroom cap.
- Flip the mushroom caps back up and add a scoop of the mixture into the cap.
- If adding panko bread crumbs and or vegan cheese, add before placing back into the oven.
- Place the baking sheet back into the oven for another 10 minutes.
- After 10 minutes, remove the baking sheet from the oven.
- Serve these mushrooms hot or cold as an appetizer or a side dish.
