Name: Vegan Stuffed Mushrooms
Total time: 55 min
Ingredients: 16 large fresh button mushrooms or cremini mushrooms (about 16 ounces); 2 tablespoons extra-virgin olive oil, divided; 0.25 cup chopped drained oil-packed sun-dried tomatoes; 1 medium shallot, finely chopped; 2 large cloves garlic, finely chopped; 3 sage leaves, finely chopped; 0.25 teaspoon salt; 4 ounces vegan cream cheese; 0.25 cup chopped walnuts; 0.25 cup chopped fresh parsley; 0.25 cup nutritional yeast; 3 tablespoons whole-wheat panko breadcrumbs

Vegan Stuffed Mushrooms

These vegan stuffed mushrooms are flavor-packed. Vegan cream cheese holds together the filling, which features hints of tomato and fresh sage. Walnuts add texture and a light, nutty flavor.

Adam Dolge

Published on July 13, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

vegan stuffed mushrooms — Photo: Victor Protasio

Active Time:

30 mins

Total Time:

55 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

16 large fresh button mushrooms or cremini mushrooms (about 16 ounces)
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped drained oil-packed sun-dried tomatoes
1 medium shallot, finely chopped
2 large cloves garlic, finely chopped
3 sage leaves, finely chopped
¼ teaspoon salt
4 ounces vegan cream cheese
¼ cup chopped walnuts
¼ cup chopped fresh parsley
¼ cup nutritional yeast
3 tablespoons whole-wheat panko breadcrumbs

Directions

Preheat oven to 350°F. Clean mushrooms with a clean kitchen towel. Remove stems and roughly chop; transfer to a medium bowl. Add 1 tablespoon oil: toss to combine. Set aside. Using a spoon, scrape and discard gills from the mushroom caps. Arrange the caps, stem-side up, in a 9-by-13-inch baking dish.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chopped mushroom stems; cook, stirring occasionally, until tender, about 2 minutes. Add sun-dried tomatoes, shallot, garlic, sage and salt; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in cream cheese, walnuts, parsley, yeast and panko, stirring until well incorporated.
Stuff each mushroom cap with about 1 heaping tablespoon of cream cheese mixture, mounding slightly (you should use all the filling); bake until the tops are browned and the mushrooms are tender, about 25 minutes.

Nutrition Facts (per serving)

145	Calories
11g	Fat
8g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 145
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 5g	10%
Total Fat 11g	14%
Saturated Fat 3g	15%
Vitamin A 206IU	4%
Vitamin C 7mg	8%
Vitamin D 2IU	1%
Vitamin E 1mg	4%
Folate 23mcg	6%
Vitamin K 31mcg	26%
Sodium 147mg	6%
Calcium 40mg	3%
Iron 1mg	6%
Magnesium 16mg	4%
Potassium 428mg	9%
Zinc 1mg	9%
Vitamin B12 6mcg	250%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.