Grain-Free Vegan Stuffed Mushrooms (Oil-free, Easy)

stuffed grain-free vegan mushrooms on a white tray

5 from 3 votes

Grain-Free Vegan Stuffed Mushrooms (Oil-free, Easy)

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.

Prep Time10

Cook Time25

Course: Appetizer

Cuisine: American

Keyword: appetizer, grain-free, mushrooms, wfpb appetizer

Servings: mushrooms (depends on size of mushrooms)

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

US Customary - Metric

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

Nut Free Options: In place of the almond flour, use an equal amount of sunflower seed flour or pumpkin seed (pepita) flour

Make Ahead Options: 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.

Nutrition