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Vegan Stuffed Mushrooms

from 3 reader reviews

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These vegan stuffed mushrooms are an elegant tasty edition for your special event or holiday dinner. They are made with vegan meat such as Gimme Lean Sausage or Beyond, pecans, vegan cream cheese, and seasonings. 

vegan stuffed mushrooms on three trays

Stuffed mushrooms are such a fancy tasty touch to any party! Serve these and nobody will even ask if they are vegan – and there is really no need to mention it. (You do, however, need to mention that they contain nuts!

Looking for other party food? Try my cranberry bliss bars. (Yes, they are seasonal but can be enjoyed at any time of the year!)  Slather nachos in my chili cheese sauce, or make a dip with veggie and my jalapeno ranch!

To make these vegan stuffed mushrooms you will need:

  • White button mushrooms – medium-sized
  • Shallots
  • minced garlic
  • pecans
  • vegan meat – I used vegan sausage
  • Bragg’s Liquid Aminos (affiliate link)
  • seasonings such as fennel seed, smoked paprika, salt and pepper
  • vegan cream cheeseclose up of two vegan stuffed mushrooms on white tray


Tips and Tricks for making the perfect Vegan Stuffed Mushrooms:

Please read through the tips and tricks section so that your stuffed mushrooms will turn out as fabulous as mine!close up of vegan stuffed mushrooms on white tray

The Mushrooms:

  • I have found that the best flavor and texture come from the basic white button mushrooms. These have a mild flavor that won’t compete with the flavor of the sausage/meat stuffing. 
  • You will start with about 30 small to medium-sized mushrooms. You don’t want them to be too large because these should be easily eaten in one or two bites.
  • Brush the dirt off and rinse well. I use a large bowl and colander.mushrooms washing in draining basket
  • I let the mushrooms get wet for a minute while swishing them around in the water. Then I simply lift the colander, taking them out of the water and gently pat dry. 

The next step is to pop the stems out. You should be able to just gently wiggle them out like a very loose tooth. I do sometimes need to use a knife to assist though. When the stems have popped out, the mushroom will have a nice little indent for the stuffing.

mushroom cap in hand with stem removed
This mushroom is almost too large. I like mine a tiny bit smaller so I can just pop it in my mouth!
  • Pre-cook the mushroom caps in a 350°oven for about 12 minutes so that they can begin to soften.

Prepping the ingredients:

  • Chop the pecans into very small pieces. You can chop with a knife. I find it very easy though to use this handy little small chopper. It’s small enough that it can just sit on my countertop ready for action! affiliate link)  


  • Place the pecans in a single layer on a cookie sheet and toast for about 5 minutes. 
  • Chop the mushroom stems and the shallot and set aside. You can sub in a red onion if desired.white bowls with copped shallots, chopped pecans and chopped mushroom stems
  • When you use fennel, it helps to bring out the flavor if you “muddle” or smoosh the fennel seeds a bit.
    • You can do this with a rolling pin. Just put the fennel seeds between wax paper and gently roll.
    • You can also put the fennel seeds between wax paper and gently press down with a hard object. I’ve used the bottom of a glass. This is actually a muddling stick pictured. Fennel smashed with wooden muddler

The vegan meat:

  • For this recipe, I used Lightlife Gimme Lean Sausage. It is already seasoned. If you use unseasoned vegan meat then after cooking, give it a little taste test and add more seasonings if desired.Gimme Lean Veggie Sausage in wrapper in hand
  • The vegan meat you use may not have a lot of added fat and you may need to add a little oil to the pan before cooking it to keep it from sticking. Follow the package directions.

Finishing the vegan stuffed mushrooms:

  • After the meat, vegetables, and vegan cream cheese (I used Kite Hill) have been combined, use a spoon and mound it onto each mushroom cap. 
  • You may also pipe the sausage mixture on top using a piping bag or baggie with the corner cut out. I prefer using the Wilton bags (affiliate link).
  • Today I did not have any on hand so I used the baggie method. Whichever method you use, make sure the mixture cools down enough to handle. piping vegan mushrooms filling into mushroom caps

Cooking the vegan stuffed mushrooms:

  • Cook on a jelly roll pan or another baking pan/sheet for about 18 minutes. The tops will be lightly browned and the mushrooms will be fully softened and sitting in juices. vegan stuffed mushrooms cooking on silver tray in oven
  • Top with chopped parsley and serve right away. These stuffed mushrooms can be kept in a tightly covered container for up to 5 days. Reheat in the microwave for 30 -60 seconds before serving. 

Pin now to save for later:vegan stuffed mushrooms on three white trays with text overlay

The recipe for Vegan Stuffed Mushrooms:

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close up of two vegan stuffed mushrooms on white tray

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms, an elegant addition for your special event. Made with vegan meat of choice, toasted and chopped pecans, vegan cream cheese, and seasonings.
from 3 reader reviews
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: vegan stuffed mushrooms
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 30
Calories: 61kcal
Author: Cindy Rainey


  • 30 white mushrooms medium
  • 1 cup pecans chopped
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1 Tablespoon avocado oil or other lite tasting oil
  • 14 ounces vegan ground meat uncooked see recipe note
  • 2 Tablespoons Bragg's Liquid Aminos can sub low sodium soy sauce
  • 1 Tablespoon fennel seeds muddled - see note
  • 1/2 teaspoon smoked paprika
  • 8 ounces cream cheese vegan
  • salt and pepper to taste
  • parsley for garnish


  • Preheat the oven to 350°
  • Brush the dirt from the mushrooms, rinse, and take the stems out. Set aside.
  • Chop pecans in a food processor or by hand. Toast in the oven for 5 minutes or until just toasty and browned. Do not overcook or burn. set aside.
  • While you are preparing the other ingredients, cook the mushroom caps in the preheated oven for 12 minutes to begin softening. Remove from the oven and set aside.
  • While the mushroom caps are precooking you can: chop mushroom stems, garlic cloves, and shallots. Muddle (smash) fennel.
  • Heat oil in a non-stick pan and cook mushroom stems, garlic, and shallots for three minutes to begin softening.
  • Add in fennel and smoked paprika and continue cooking until vegetables have softened. Remove from pan and set aside in a different container/bowl.
  • Use the same pan you cooked the vegetables in. Cook the vegan meat according to package directions. Add in a little more oil if that's what the directions call for. Some vegan meat is very low in fat and will stick to your pan without a little help.
  • After the vegan meat has cooked, add in the cooked vegetables and vegan cream cheese. Stir to combine. Taste and salt and pepper if desired
  • The mushrooms should have precooked by now, been taken out of the oven, and be cool enough to handle. Either scoop the sausage mixture with a spoon and heap on top or cool the meat mixture slightly and pipe in with a piping bag.
  • Place filled stuffed mushrooms on a baking tray/dish and cook for about 15-18 minutes. Tops will be browned and the mushrooms will be fully softened and sitting in their juices.
  • Top with parsley before serving.


I used vegan sausage - Lightlife Gimme Lean Vegan Sausage. It is already flavored. If the vegan meat you use is not flavored, you might need to add in extra seasonings. Taste after cooking and add more if desired. 
Because the vegan sausage and cream cheese you use might be different than mine, the nutritional information will likely be different and is only a rough estimate.


Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg


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By on December 24th, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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