Vegan Stuffed Mushrooms

Mushrooms are tiny, magical umami sponges, and when you stuff them with even more umami? Absolute flavor gold. These vegan stuffed mushrooms are the perfect little vehicles for garlicky, herby, walnut-packed richness—each bite delivering deep, savory goodness wrapped in a tender, earthy mushroom cap. Fancy enough for a holiday spread, yet easy enough to whip up any time you want a bite-sized burst of flavor.

With their rich, nutty filling and perfect balance of textures, these vegan stuffed mushrooms with walnuts are bound to become a staple in your appetizer lineup. Effortless but impressive, deeply savory yet light enough to keep you coming back for more—this is the kind of dish that works for holiday feasts, dinner parties, or whenever a craving for something ridiculously good strikes.

Why You’ll Love These Vegan Stuffed Mushrooms

Crispy on top, creamy inside, and packed with deep, savory flavor—these vegan stuffed mushrooms are the kind of appetizer that disappears fast. Here’s why they’re worth a spot in your regular rotation:

• A Little Crispy, A Little Creamy, A Lot of Flavor: The contrast between the golden-baked tops and the rich, nutty filling is next-level good. Add a tender mushroom base, and every bite is pure umami bliss.
• Big on Fancy, Low on Effort: They look like something off a bistro menu, but they come together with simple ingredients and minimal prep. Perfect for holidays, date nights, or whenever you want a little appetizer magic.
• Walnuts = Secret Flavor Powerhouse: Toasted walnuts bring a deep, nutty richness that makes this filling incredibly satisfying. They add the perfect bite, a hint of natural creaminess, and all the umami depth—no breadcrumbs needed.
• Versatile & Party-Perfect: These mushrooms are made for sharing—great as a dinner party starter, a Thanksgiving side, or even a snack for a cozy night in. Bonus: they’re just as good warm or at room temp.
• Naturally Gluten-Free & Easy to Adapt: No breadcrumbs, no problem. These are already gluten-free, and if you need a nut-free option, we’ve got some ideas for swaps below.

Key Ingredients

The magic of these savory stuffed mushrooms comes down to a handful of simple, flavor-packed ingredients. Earthy mushrooms, fragrant herbs, and a rich, savory filling come together to create the perfect bite. Here’s what makes each ingredient essential—and how they all work together to bring big flavor in a tiny package:

• Crimini Mushrooms: These little flavor carriers have a naturally meaty texture and mild earthiness that soaks up seasonings like a dream. Their sturdy caps make the perfect edible bowls for our rich, savory filling.
• Fresh Thyme: A tiny herb with a big impact. Its warm, slightly citrusy flavor lifts the richness of the filling and complements the deep, roasted notes of the mushrooms.
• Garlic: A must-have for depth and aroma. Sautéing it releases its natural sweetness while intensifying that bold, savory punch that makes every bite more addictive.
• Toasted Walnuts: Toasting is key! It deepens their nutty richness and gives the filling a heartier texture—no breadcrumbs needed. Their buttery crunch adds the perfect contrast to the soft mushrooms. Don’t like walnuts? Feel free to swap with pecans, almonds, or macadamia nuts!
• Nutritional Yeast: This golden, flaky powerhouse adds a layer of cheesy, umami-packed goodness to the filling, balancing out the nuts and miso with a subtly creamy depth.
• Yellow Miso: The stealthy flavor booster. A small spoonful infuses the filling with just the right savory, salty complexity, tying all the ingredients together into one seriously delicious bite.

Variations & Substitutions

Want to switch things up? These gluten-free stuffed mushrooms are super flexible, so you can tweak the filling based on what you have on hand. Here’s how to make them your own:

• Nut-Free? No Problem. Swap the walnuts for sunflower seeds or pumpkin seeds to keep that nutty depth without the nuts. Toast them first for max flavor!
• Breadcrumb Boost: If you love a crispier texture, mix in a tablespoon of panko breadcrumbs before stuffing for extra crunch.
• Herb Swap: No fresh thyme? Use rosemary, sage, or a mix of dried Italian herbs instead—just use a little less if they’re dried.
• Extra Cheesy Vibes: For an even richer filling, add a spoonful of vegan ricotta, plant-based cream cheese, or soft almond cheese to the mix.
• Amp Up the Heat: Love spice? A pinch of red pepper flakes or a drizzle of chili crisp adds a subtle kick without overpowering the flavor.

How to Make Stuffed Mushrooms

These stuffed mushrooms are basically bite-sized flavor bombs, and the best part? They come together fast—just roast, blend, and stuff. The mushrooms turn juicy and tender, the filling gets rich and hearty, and suddenly, you’ve got an appetizer that looks fancy but is secretly super easy. Here’s how it all comes together. For full recipe details, scroll to the end of this post!

• Step 1: Prep Your Little Mushroom Bowls – Wipe the mushrooms clean with a damp paper towel—no rinsing, no dunking, no mushroom baths. Mushrooms act like sponges, soaking up water and turning soggy instead of roasting beautifully. Wiping them down keeps them firm, flavorful, and ready to soak up all the good stuff in the next step. Pop out the stems and set the caps on a lined baking sheet, ready to go.
• Step 2: Quick Roast = Maximum Mushroom Goodness – A 10-minute bake at 400°F (200°C) helps concentrate the flavor and keeps them from turning watery. Think of it as a quick pre-game warm-up before they get stuffed with all that savory goodness.
• Step 3: Sauté, Blend, and Make Some Magic – Sauté the chopped stems with garlic and thyme until everything smells amazing. Then, blend them with toasted walnuts, nutritional yeast, and miso until the mixture is thick, rich, and packed with deep, nutty-salty goodness.
• Step 4: Fill ‘Em Up and Bake Again – Spoon the filling into each mushroom cap, giving them a nice little mound on top. Back in the oven they go for another 10-12 minutes—just enough time to turn golden, toasty, and completely irresistible.
• Step 5: Try Not to Eat Them All at Once – Let them cool for a minute (or at least try), then serve warm. They’re just as good at room temp, which makes them the perfect low-maintenance appetizer for any gathering (or, you know, just for you).

How To Serve

These vegan stuffed mushrooms with walnuts are the kind of appetizer that works for just about any occasion—casual snack, holiday spread, or fancy dinner party. Here’s how to make them shine:

• As an Appetizer Platter: Arrange them on a serving board with toothpicks or small forks for easy grabbing. Add a side of balsamic glaze or a drizzle of chili oil for an extra pop of flavor.
• Paired with Dips: Want to level things up? Serve them alongside a vegan aioli, spicy mustard, or a tangy vegan yogurt dip for a little extra contrast.
• On a Party Spread: These play well with others! Pair them with vegan crostini, marinated olives, or a bowl of roasted nuts for a beautifully balanced snack board.
• As a Side Dish: Not just for appetizers! These mushrooms work as a side to pasta, cozy risotto, or a big, hearty salad—adding richness without overpowering the meal.
• Spread the Love: The walnut filling isn’t just for mushrooms! Scoop any leftovers onto crackers, crostini, or cucumber slices for a quick, fancy snack. You can even use it as a hearty sandwich spread!
• Straight from the Baking Sheet: No shame in the game. These are just as good eaten warm right off the tray, standing over the stove.