If you’re searching for a crowd-pleasing vegan appetizer that’s elegant, simple, and full of flavor, these stuffed mushrooms are exactly what you need. With a creamy, herbed filling and roasted mushroom caps, this dish is a fresh and satisfying bite — perfect for any occasion.
Whether you’re planning a holiday menu, a dinner party, or just looking for a snack that feels a little special, this recipe is an easy win.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 15–18 minutes
- Total time: 30–35 minutes
- Servings: 4–6
Why This Recipe Works
- 100% plant-based and dairy-free
- No cooking required for the filling
- Simple ingredients, big flavor
- Great served cold or at room temperature
- Make-ahead friendly for events or meal prep
Ingredients
For the mushrooms:
- 16–20 large crimini or small portobello mushrooms
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the vegan filling:
- 200 grams of vegan cream cheese (room temperature)
- 1 tablespoon vegan mayonnaise (optional for added creaminess)
- 1 garlic clove, finely grated or minced
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dill (fresh or dried)
- Salt and freshly ground pepper to taste
Optional garnish:
- Extra chives or parsley
- Lemon zest
How to Make Stuffed Mushrooms
1. Prep the Mushrooms
Clean each mushroom gently with a damp cloth. Carefully remove the stems and set them aside for another recipe. Place the caps face-down on a lined baking sheet. Brush lightly with olive oil and season with salt and pepper.
2. Roast
Preheat oven to 200°C (390°F). Roast the mushrooms for 15–18 minutes until tender and wrinkled. Allow to cool completely. If there’s excess moisture, pat dry with paper towels.
3. Make the Filling
In a mixing bowl, combine the vegan cream cheese, optional mayo, garlic, lemon juice, and herbs. Add salt and pepper to taste. Mix until smooth and creamy. If the mixture is too soft, refrigerate for 10 minutes.
4. Fill the Mushrooms
Spoon or pipe the mixture into each cooled mushroom cap. Garnish with chopped herbs and a bit of lemon zest if desired.
5. Serve
These are best enjoyed cold or at room temperature. They’re ideal for serving as a refreshing starter or a plant-based party snack.
Tips for Success
- Make these the night before your event to save time
- Use a piping bag for a clean, elegant presentation
- For a tangier taste, mix in a teaspoon of apple cider vinegar or more lemon juice
Perfect For
- Vegan gatherings or potlucks
- Holiday platters
- Light and fresh appetizers
- Plant-based meal prep
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