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Stuffed Mushrooms are a dinner party MUST HAVE! These Vegan Stuffed Mushrooms are a family favorite enjoyed by both vegans and non-vegans. It’s quick and easy to prepare and full of flavor with a tad bit of heat. You’re going to want to make a big batch, these go fast!
If you make this recipe, let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @dishingwithheather. Love to see all of your tasty recreations!
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The Best Vegan Stuffed Mushrooms
Add this appetizer on the menu at your next gathering and guaranteed it will be a hit! Even the non-vegans will gobble them right up
Equipment
- Parchment Paper
- Knife
- 1 medium frying pan
Ingredients
- 24 mushrooms, baby bellas or white mushrooms both work
- 8 oz vegan chive cream cheese
- 1/3 cup roasted red bell pepper, diced
- 1/4 tsp cayenne pepper
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp oil
Optional
- 1/4 cup vegan grated parmesan, I've made this without and it turned out just as good
Instructions
- Preheat oven to 350 degrees Farenheit
- Wipe mushrooms clean and remove stems from caps
- Set caps on a lined baking sheet
- Finely chop stems
- In a medium pan, saute mushroom stems and green onions with 1 tbsp of oil until all the moisture is gone
- Remove from heat and let it cool
- In the meantime, mix cream cheese, roasted bell pepper, spices and parmesan (if using) in a medium bowl
- Once the stems are cool, add to cream cheese mixture and mix well
- Scoop a generous amount of the mixture into each mushroom cap
- Bake for 20 minutes
- Let rest a few minutes before serving
Notes
- If you are in a time crunch, you can add mushroom stems and green onions to a mini food processor to chop
Tried this recipe?Let me know how it was and tag @dishingwithheather on Instagram!