Vegan Stuffed Mushrooms with dairy-free cream cheese, herbs, garlic and jalapeños are the perfect starter but could also be a great side or main dish, and it's perfect for any occasion!
Are you looking for your new favourite starter or side dish?
This recipe is ot only easy to make, but also delicious and nutritious; the filling can be made ahead of time. The caps are stuffed with vegan cream cheese, spring onions, herbs, nutritional yeast, dairy-free cheddar cheese, parsley, garlic and jalapenos to give you an extra kick.
I used to eat fried mushrooms all the time when I was a kid. Not this stuffed one, the deep fried one, but I love creating new recipes, and after testing it a few times, I knew I had to share it with you! Speaking about mushrooms! Have you seen my Rich and Creamy Mushroom Stroganoff and my delicious Gnocchi with Creamy Mushroom Sauce recipe?
I hope you'll love this recipe as much as I do!
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These easy vegan stuffed mushrooms are our favourite sides or appetiser. The filling is super cheesy, herby and spicy, but if you can't handle spice, don't add jalapenos. If there's any leftover filling, don't panic. It will be great on your sandwich, or you can also stuff some red bell pepper.
Why you will love this recipe
- They are the perfect starter or side dish - Birthday party or your friends coming over, and you need something quick? This recipe is for you!
- It could also be a great main dish served with rice, mashed potatoes or fries - Serve them with anything you like; mashed potatoes, fries or a big bowl of salad.
- Easy and quick to make
- Delicious
Ingredients for Vegan Stuffed Mushrooms
- White or crimini mushrooms
- Garlic
- Spring onion
- Jalapeños
- Fresh parsley
- Dairy-free nature cream cheese
- Vegan butter
- Dairy-free grated cheddar cheese
- Salt and pepper to taste
- Italian mixed herbs
- Nutritional yeast
For the full recipe and quantities, see the recipe card at the end of the post.
How to make vegan stuffed mushrooms
You will see how easy to make these stuffed mushrooms. But be careful, because you'll be addicted to them, they are so good!
- Firstly, preheat the oven to 160 degrees. Before starting the prep, take the cream cheese out of the fridge; it will be easier to make the feeling if it's at room temperature.
- Then, clean your mushrooms by dusting the caps with a paper towel or quickly rinsing them off under running water.
- Remove and chop the stems and set them aside. Then place them on a baking sheet. Chop your spring onion, jalapenos and parsley too.
- Melt the butter in a large saucepan over medium-high heat and add spring onion and mushroom stems. Saute them for a few minutes, then add mince garlic with a pinch of salt, herbs and a handful of chopped parsley and cook everything for another few minutes.
- Add cream cheese, sauteed onion, stems, garlic, nutritional yeast, jalapenos and grated cheese in a mixing bowl and mix them well with a fork until smooth. Reserve some grated cheese to sprinkle over the stuffed mushrooms before baking them.
- Now, it's time to stuff the mushrooms. Spoon the cream cheese feeling into each mushroom cup and sprinkle with a bit of extra cheddar.
- Make sure you don't overfill them.
- Lastly, bake in the preheated oven for about 15 minutes. Serve immediately and garnish with more fresh chopped parsley. Enjoy!
I suggest waiting at least a few minutes after baking so you won't burn your mouth with the super-hot cheese. This might be the hardest part of the recipe!
How to store them
These vegan cream cheese stuffed mushrooms are best served straight away, but if you have leftovers, you can store them in an airtight container in the fridge for up to 4 days.
Top tip
- Reserve some grated cheese to sprinkle over the stuffed mushrooms before baking them.
- Adding jalapenos to the filling will give you an extra kick. If you don't like spice, simply make it without it.
- Don't overfill the cups and ensure you're not baking them on high heat. Otherwise, you will have a big mess on the baking sheet.
- If there's any leftover filling, don't panic. It will be great on your sandwich, or you can also stuff some red bell pepper. We love those leftover cream cheese fillings.
More Easy Recipes you will love
Pasta with Vegan Cream Cheese and Cherry Tomatoes
Easy Mushroom and Lentil Wellington with Walnuts
Easy Tomato and Cashew Cheese Tart with Puff Pastry
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!
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Vegan Stuffed Mushrooms
- Total Time: 40 minutes
- Diet: Vegan
Description
Stuffed mushrooms with vegan cream cheese, herbs, garlic and jalapeños are the perfect bite-sized starter but could also be a great side or main dish, and it's perfect for any occasion!
Ingredients
- 600 g white or crimini mushrooms ( 22-24 bite sized mushrooms )
- 5 cloves garlic
- 3 spring onions
- jalapeños
- handful of fresh parsley, plus chop a bit more for garnish
- 200 g dairy-free nature cream cheese
- 1 tbsp vegan butter
- 100 g dairy-free grated cheddar cheese ( reserve some grated cheese to sprinkle over the stuffed mushrooms before baking them )
- salt and pepper to taste
- 1 tsp Italian mixed herbs
- 2 tbsp nutritional yeast
Instructions
- Firstly, preheat the oven to 160 degrees. Before starting the prep, take the cream cheese out of the fridge; it will be easier to make the feeling if it's at room temperature.
- Then, clean your mushrooms by dusting the caps with a paper towel or quickly rinsing them off under running water.
- Remove and chop the stems and set them aside. Then place them on a baking sheet. Chop your spring onion, jalapenos and parsley too.
- Melt the butter in a large saucepan over medium-high heat and add spring onion and mushroom stems. Saute them for a few minutes, then add mince garlic with a pinch of salt, herbs and a handful of chopped parsley and cook everything for another few minutes.
- Add cream cheese, sauteed onion, stems, garlic, nutritional yeast, jalapenos and grated cheese in a mixing bowl and mix them well with a fork until smooth. Reserve some grated cheese to sprinkle over the stuffed mushrooms before baking them.
- Now, it's time to stuff the mushrooms. Spoon the cream cheese feeling into each mushroom cup and sprinkle with a bit of extra cheddar.
- Make sure you don't overfill them.
- Lastly, bake in the preheated oven for about 15 minutes. Serve immediately and garnish with more fresh chopped parsley. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sides, Appetizers, Snack
- Cuisine: American
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