Vegan Walnut Stuffed Mushrooms Recipe

A cozy, savory appetizer that’s perfect for the holidays or any dinner party. These vegan walnut stuffed mushrooms are loaded with herbs, garlic, and umami flavor for a show-stopping bite everyone will love.

🕒 Prep Time: 20 minutes

🕒 Cook Time: 35 minutes

🕒 Total Time: 55 minutes

🍽️ Makes: 18 stuffed mushrooms

Ingredients

• 18 medium chestnut mushrooms
• Olive oil
• 3 garlic cloves (2 finely diced, 1 whole)
• Coarse sea salt
• Pinch of dried rosemary (optional)
• 2 medium shallots, finely diced
• 5 fresh sage leaves, finely chopped
• 1 sprig rosemary, leaves finely chopped
• Few thyme sprigs, leaves picked
• 1 tablespoon nutritional yeast
• ¼ teaspoon black pepper
• 2 teaspoons white or shiro miso
• Zest of 1 lemon + 1 tablespoon lemon juice
• 35 g (¾ cup) panko breadcrumbs (use gluten-free breadcrumbs if needed)
• 2 tablespoons pine nuts or chopped walnuts

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

Preheat your oven to 200°C (390°F). Clean the mushrooms with a damp brush or cloth — avoid rinsing under water to prevent sogginess. Remove the stems carefully and set them aside for the filling.

Toss the mushroom caps in 2 tablespoons olive oil and spread them on a baking tray, gill side down. Bake for about 15 minutes, flipping halfway through so both sides cook evenly.

Step 2: Make the Garlic Oil

Crush the whole garlic clove with a pinch of coarse sea salt and dried rosemary using a mortar and pestle. Add 2 tablespoons olive oil to form a fragrant garlic oil. Set aside — you’ll use this later to brush the mushroom caps.

Step 3: Cook the Filling

Finely dice the reserved mushroom stems. In a skillet, heat 1 tablespoon olive oil over medium heat. Add shallots and sauté until translucent. Stir in the diced garlic, chopped sage, rosemary, thyme, nutritional yeast, and a touch of salt and pepper.

Cook until fragrant and the shallots turn golden. Add the diced mushroom stems and continue cooking until soft and slightly browned.

Step 4: Build the Flavor

Reduce the oven temperature to 170°C (340°F). Combine the pan juices with miso paste, then stir this mixture back into the filling for extra umami depth. Add the lemon zest and juice to brighten the flavor.

Fold in the panko breadcrumbs and chopped walnuts, mixing well. Drizzle with 1–2 tablespoons of olive oil and stir until the stuffing is evenly moistened but not soggy. Taste and adjust the seasoning if needed.

Step 5: Stuff and Bake

Brush the insides of the baked mushroom caps with the prepared garlic oil. Spoon the filling into each cap, pressing gently to help it stick.

Bake for 15–20 minutes, or until the tops are golden brown and slightly crisp.

Step 6: Serve Warm

Serve your vegan walnut stuffed mushrooms warm from the oven. They’re perfect as an appetizer, side dish, or holiday party snack.

Pro Tips for Perfect Stuffed Mushrooms

1. Choose similar-sized mushrooms for even baking and a consistent presentation.
2. Don’t skip the miso — it gives the stuffing a deep umami flavor that replaces cheese beautifully.
3. Use fresh herbs when possible; they elevate the aroma and make the flavor pop.
4. Prep ahead — you can assemble the mushrooms a few hours in advance and bake right before serving.
5. Add texture — lightly toast your walnuts or pine nuts before adding them to the filling for a rich, nutty flavor.

Serving Suggestions and Pairings

These vegan walnut stuffed mushrooms shine as an elegant appetizer or holiday starter. For a complete meal or festive spread, try pairing them with:

• Roasted root vegetables such as carrots, parsnips, and potatoes
• Crisp green salad with lemon vinaigrette for freshness
• Vegan gravy or a drizzle of balsamic glaze for extra depth
• A glass of red wine or sparkling water with citrus for a classy touch

They also make a great addition to a Christmas buffet or Thanksgiving dinner table, bringing a hearty plant-based option everyone can enjoy.

Storage and Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 170°C (340°F) for 10 minutes until heated through.
• Freeze: You can freeze unbaked stuffed mushrooms. Thaw in the fridge overnight before baking as directed.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 mushroom	29	1g	3g	2g	1g	1g

Disclaimer:
Nutrition facts are estimated using online tools and may vary depending on specific ingredients and preparation methods. For precise dietary information, consult a nutritionist.

Final Thoughts

These Vegan Walnut Stuffed Mushrooms are a perfect balance of savory, nutty, and herby flavors. They’re satisfying without being heavy, and their elegant presentation makes them ideal for both everyday dinners and festive occasions.

Whether served as a holiday appetizer, a side dish for a vegan feast, or a bite-sized snack for parties, they’ll bring comfort, warmth, and flavor to your table every time.

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