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Looking for the perfect appetizer? You found it! My easy grain-free vegan stuffed mushrooms are loved by all. They are ready in well under an hour, or prep them ahead of time for stress-free entertaining.
I confess. I am the person at the party who eats all of the stuffed mushrooms.
I’m stealthy, sidling in swiping two, sometimes three at a time form the buffet table, or shadowing the waiter with the stuffed buttons of deliciousness at your cousin’s wedding.
I apologize. But I can’t help myself, I love them so. It’s a chink (one of many) in my armor of self-restraint. I would make a batch for myself save for the fact that the mushrooms are often stuffed with sausage, cheese, cream, butter, and other such deliciousness; in short, tantamount to a deep-dish deluxe pizza, sans crust.
It only took a few decades to realize I can stuff mushrooms with whatever the heck I like, and that is precisely what I have done here. Bye-bye cheese and sausage, and hello gluten-free, grain-free, dairy-free and egg-free bites of bliss!
Recipe Benefits
- Vegan
- Grain-free
- Gluten-free
- Oil-free
- Nut-free option
- Fast and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- cremini mushrooms or white mushrooms
- green onions
- almond flour (or use an equal amount of sunflower seed flour or pumpkin seed flour to make the mushrooms nut-free)
- nutritional yeast
- garlic powder
- dried thyme
- salt
- black pepper
- Optional: chopped fresh Italian parsley
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper.
- Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the mushroom stems.
- Finely chop the green onions. Set aside 1 to 2 tablespoons of the darker green chopped green onions (for garnish).
- In a medium skillet, warm 3 tablespoons of water over medium heat. Add the green onions, chopped mushroom stems, and salt. Cook and stir for 3 to 5 minutes until softened. Scrape mixture into a medium mixing bowl.
- Add the almond flour, nutritional yeast, garlic powder, thyme and black pepper to the mushroom onion mixture. Stir to combine. The mixture should be damp, like moist sand. Add a few teaspoons of water if the mixture is too dry.
- Spoon the filling into the mushroom caps and place on the prepared baking pan.
- Bake in the oven for 20 to 25 minutes, until the tops are deep golden brown. Serve immediately, sprinkled with some of the reserved green onions or Italian parsley.
Any resistance to eating your fill of these grain-free vegan stuffed mushrooms is unwarranted: they are power-packed with good things that will render your body and mind as happy and satisfied as your palate.
Think manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, and zinc from the tahini; mega doses of fiber and vitamins K and C from the kale; and B vitamins and antioxidants from the mushrooms. Power to the mushroom!
Frequently Asked Questions (FAQ)
- Can I make these vegan grain-free stuffed mushrooms ahead of time? Yes! You can prep the mushrooms (i.e., clean, remove stems) and prep the filling up to 2 days ahead of time. Store the mushrooms in a dry paper bag in the refrigerator and the filling in an airtight container. When it is time to cook, simply fill the mushrooms and bake.
- Can these stuffed mushrooms be cooked in an air fryer? Most likely, yes! I have not tried it, but there is no reason why it would not work. I suggest placing them in a single layer in the air fryer basket (Leave a little bit of space between each mushroom). Air fry at 375F (190C) for 9 to 11 minutes until deep golden brown and tender.
- How should I store leftover stuffed mushrooms? Cool completely and then store in an airtight container in the refrigerator for 1 day.
Related Recipes
Grain-Free Vegan Stuffed Mushrooms (Oil-free, Easy)
Ingredients
- 16 ounces cremini mushrooms or white mushrooms
- 4 green onions, ends trimmed off
- 1/2 teaspoon salt
- 1 cup almond flour , (see notes for options)
- 1/4 cup nutritional yeast
- 2 teaspoons garlic powder
- 3/4 teaspoons dried thyme
- 1/8 teaspoon black pepper
- Optional: chopped fresh Italian parsley
Instructions
- Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper.
- Carefully remove the stems from the mushrooms. Set the mushroom caps aside and finely chop the mushroom stems.
- Finely chop the green onions. Set aside 1 to 2 tablespoons of the darker green chopped green onions (for garnish).
- In a medium skillet, warm 3 tablespoons of water over medium heat. Add the green onions, chopped mushroom stems, and salt. Cook and stir for 3 to 5 minutes until softened. Scrape mixture into a medium mixing bowl.
- Add the almond flour, nutritional yeast, garlic powder, thyme and black pepper to the mushroom onion mixture. Stir to combine. The mixture should be damp, like moist sand. Add a few teaspoons of water if the mixture is too dry.
- Spoon the filling into the mushroom caps and place on the prepared baking pan.
- Bake in the oven for 20 to 25 minutes, until the tops are deep golden brown. Serve immediately, sprinkled with some of the reserved green onions or Italian parsley.
Notes
Nutrition
Oh good heavens, these are fantastic!!!! Thanks for making accessible one of my favorite ingredients (I cannot eat grains or dairy).
Holly and Lisa: I cannot tell you how happy I am to see posts from you both–two of my favorite people! And I am glad to know I am not the only one with a stuffed mushroom fettish, Lisa 🙂
These mushroom are SCRUMPTIOUS! I was super laze and used onion powder instead of chopping green onions and they were great, so easy. (also: The last time I went to a friend’s house for dinner, she had some stuffed mushrooms as an appetizer and I kept wondering how I could sneak some more without people noticing.) Thanks for this recipe, Camilla!
I could easily grow addicted to these, they are so good and so easy. I think I’ll be buying more mushrooms just so I can make these for snacks.