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., July 2022


Credit: Victor Protasio

Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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

2 stuffed mushrooms
145 calories; protein 5g; carbohydrates 8g; dietary fiber 2g; sugars 2g; fat 11g; saturated fat 3g; mono fat 5g; poly fat 3g; vitamin a iu 206IU; vitamin b1 thiamin 3mg; vitamin b3 niacin 16mg; vitamin b12 6mcg; vitamin c 7mg; vitamin d iu 2IU; vitamin e iu 1IU; folate 23mg; vitamin k 31mg; sodium 147mg; calcium 40mg; iron 1mg; magnesium 16mg; phosphorus 89mg; potassium 428mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 17mg; selenium 20mcg.