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Vegan Stuffed Mushrooms Served on a Platter

Vegan Stuffed Mushrooms

  • Author: Chef Barry Horton
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 10-20 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan


This flavorful appetizer made from simple whole foods ingredients will make any mushroom lover squeal with delight! Impress your guests with these vegan stuffed mushrooms!


  • 20 crimini caps
  • 12 tablespoons of olive oil
  • 3 cups of crimini mushrooms, thinly sliced (slice and use stems in the recipe as well)
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon of garlic, minced
  • ½ cup of walnuts, toasted
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of yellow miso


  1. Preheat oven to 400 degrees. Bake mushroom caps (de-stemmed) for 8 -10 minutes.
  2. In a sauté pan, heat oil on medium heat. Add mushrooms and stems and cook until tender, about 8 minutes, stirring occasionally. Set aside, let cool.
  3. Place mushrooms and remaining ingredients, except the caps, in a food processor and blend until evenly incorporated. Occasionally scrape sides while continuing to blend. Add salt and pepper to taste.
  4. Stuff the baked mushroom caps with the mushroom walnut pâté and serve!


  • This mushroom walnut pâté can also be served up on crackers or crostini instead of in baked mushroom caps.

Keywords: appetizer, mushrooms, stuffed mushrooms, vegetarian, vegan appetizer, hors d'oeuvre