Vegan Stuffed Mushrooms 🍄🌿 – The Ultimate Holiday Appetizer! 🎄💚✨
Elegant, savory, and completely plant-based, these Vegan Stuffed Mushrooms are holiday appetizer dreams. Tender chestnut mushroom caps are packed with a garlicky, herby, miso-infused filling, then topped with crunchy panko and toasted pine nuts for a flavor explosion in every bite. Perfect for vegan or vegetarian guests—or anyone who loves bold, comforting flavors!
Ingredients (Serves 6–8)
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18 medium chestnut mushrooms (stems removed and reserved)
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2 tbsp olive oil, divided
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3 garlic cloves, minced
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Coarse sea salt, to taste
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A pinch of dried rosemary
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2 medium shallots, finely diced
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5 fresh sage leaves, finely chopped
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2 tbsp white or yellow miso paste
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1/2 cup panko breadcrumbs
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2 tbsp pine nuts, toasted
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Fresh black pepper, to taste
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Optional: chopped parsley or chives for garnish
Instructions
Step 1: Prep the Mushrooms
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Preheat your oven to 375°F (190°C).
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Clean the mushroom caps with a damp paper towel and remove the stems, setting stems aside for the filling.
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Lightly brush the mushroom caps with 1 tbsp olive oil and sprinkle with coarse sea salt. Arrange them on a baking sheet, cavity side up.
Step 2: Make the Stuffing
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Finely chop the reserved mushroom stems.
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In a skillet, heat 1 tbsp olive oil over medium heat. Sauté the garlic, shallots, and chopped mushroom stems for 3–4 minutes until soft and fragrant.
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Add the chopped sage, dried rosemary, and a pinch of salt. Stir to combine.
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Remove from heat and stir in the miso paste until evenly incorporated. Taste and adjust seasoning.
Step 3: Assemble the Mushrooms
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Spoon the mushroom filling generously into each mushroom cap.
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Top each with a sprinkle of panko breadcrumbs and a few toasted pine nuts.
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Optional: drizzle a tiny bit of olive oil over the tops for extra crispiness.
Step 4: Bake
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Bake in the preheated oven for 15–20 minutes, until the mushrooms are tender and the topping is golden brown.
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Remove from oven and let cool slightly before serving.