Irresistible Vegan Stuffed Mushrooms with Herbs
Flavorful vegan stuffed mushrooms with a rich, herb-infused nut filling baked to golden perfection. Gluten-free, grain-free, and easily customizable for nut-free diets.
Equipment
- 1 Food Processor
- 1 Nonstick skillet
- 1 Large Glass Mixing Bowl
- 1 9x9-inch Baking Dish
- Measuring Spoons and Cups
Ingredients
- 12 ounces cremini mushrooms stems removed
- 2 tablespoons low-sodium tamari divided
- ½ cup raw walnuts
- ½ cup pine nuts
- ½ small yellow onion quartered
- 1 rib celery cut into fourths
- 3-5 garlic cloves
- 1 ½ tablespoons nutritional yeast
- 1 tablespoon fresh rosemary or 2 teaspoons dried
- 2 teaspoons fresh thyme or 1/2 teaspoon dried
- 2 teaspoons fresh sage roughly chopped (or 1/2 teaspoon dried)
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon vegan butter optional, or substitute oil or water
- ¼ cup dry red wine
Instructions
- Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the mushrooms evenly. While the oven heats, set aside a 9x9-inch baking dish where you will arrange the stuffed mushrooms later. This preparation step helps streamline the cooking process and ensures your mushrooms bake perfectly.
- Marinate the Mushroom Caps: Place the cleaned and stem-removed cremini mushroom caps into a large glass mixing bowl. Drizzle one tablespoon of low-sodium tamari over the mushrooms, then gently toss them using a spatula or your hands to coat evenly. Allow the mushrooms to marinate while you prepare the filling, turning them occasionally to absorb the rich, savory flavor of the tamari.
- Toast Nuts for Depth of Flavor: Heat a medium-sized nonstick skillet over medium-high heat and add the raw walnuts and pine nuts. Toast them carefully for about five minutes, stirring frequently to avoid burning. When they turn lightly golden and release a fragrant aroma, remove them from the heat and set aside to cool; this toasting step enhances the nutty flavor that forms the base of the filling.
- Process Vegetables into a Fine Mixture: Add the quartered yellow onion and celery ribs to your food processor. Pulse until these vegetables are finely chopped into a chunky paste, ensuring they blend well but still retain some texture. Transfer this mixture to a small bowl and clean the food processor bowl to prepare for the next step.
- Prepare the Nutty Herb Filling: Place the toasted nuts, garlic cloves, nutritional yeast, fresh or dried rosemary, thyme, sage, smoked paprika, and black pepper into the clean food processor. Pulse these ingredients in short bursts until the nuts are finely chopped and resemble coarse breadcrumbs, providing texture and concentrated flavor. Set aside three tablespoons of this mixture separately to use as a crunchy topping later.
- Sauté Vegetables and Incorporate Nuts: Heat one tablespoon of vegan butter, oil, or water in your nonstick skillet over medium-high heat. Add the onion and celery paste and sauté for 5 to 7 minutes until the onions turn translucent and develop a slight golden hue, which brings out their natural sweetness. Then add the ground nut and spice mixture, cooking for an additional minute to toast the spices and deepen the flavor.
- Deglaze and Thicken the Filling: Pour the remaining one tablespoon of tamari into the skillet to deglaze, scraping the bottom gently to release any browned bits. Next, add the dry red wine and stir well to combine all ingredients. Continue to cook for about 5 minutes, stirring occasionally, until the mixture thickens into a sticky, paste-like consistency that will hold well inside the mushroom caps.
- Stuff Mushrooms and Add Topping: Arrange each marinated mushroom cap in the prepared baking dish, hollow side facing up to hold the filling. Use a spoon or your fingers to firmly press about one tablespoon of the thickened filling into each cap, filling them generously. Sprinkle the reserved nut and herb breadcrumb mixture evenly on top of each mushroom to create a golden, crunchy crust when baked.
- Bake Until Golden and Tender: Place the baking dish on the top rack of the preheated oven and bake for 27 to 29 minutes. The mushrooms should be tender and cooked through, while the topping turns a beautiful golden brown. Remove the dish from the oven carefully and allow the mushrooms to cool slightly before serving for the best texture and flavor experience.
- Serve and Store Leftovers: Transfer the stuffed mushrooms to a serving platter and enjoy them warm as an appetizer or side dish. Leftover mushrooms can be stored in an airtight container in the refrigerator for up to three days. Reheat gently before serving to maintain their texture and flavor, making this recipe great for meal prep and convenient snacking.
Notes
- Use medium-sized cremini mushrooms for the best balance of stuffing capacity and cooking time.
- Toast nuts carefully, stirring often to avoid burning and to develop their full flavor.
- Marinate mushrooms at least 15 minutes to enhance their umami taste, but don’t exceed 1 hour to avoid mushiness.
- Nutritional yeast adds a cheesy, savory note — feel free to adjust quantity to taste.
- Substitute red wine with red wine vinegar plus vegetable broth for an alcohol-free version.
- For a nut-free option, replace walnuts and pine nuts with toasted sunflower or pumpkin seeds.
- Assemble mushrooms a day ahead and bake fresh to save time on the day of serving.
