You only need 15 minutes to make this quick and easy snack!
These vegan and gluten-free stuffed mushrooms are juicy and delicious! The best part is they come together in just 15 minutes and are perfect for potlucks, parties, picnics, or simply for yourself. Using an air fryer is the best way to cook stuffed mushrooms since the mushroom liquid is drained at the bottom rather than seeping out onto the baking tray. I use vegan cheese and cream cheese, but you can use non-vegan ingredients if you do not have those dietary restrictions.
Stuffed mushrooms are really easy to make, and you can’t go terribly wrong with the recipe. The filling is very customizable. Feel free to remove or add ingredients to the filling based off of this recipe. You may consider adding spinach, bacon, caramelized onions, artichokes, peppers, and more!
Vegan Stuffed Mushrooms
yield: 16 mushrooms
total time: 15 min.
- 16 white or baby Bella mushrooms
- 115 g. or ½ c. vegan cream cheese (I use Violife)
- 26 g. or ¼ c. shredded vegan cheese (I use Violife)
- 8 g. or 2 tbsp. chopped green onions
- 30 g. or 1/2 c. gluten-free breadcrumbs or cornflakes
- 1 g. or ¼ tsp. onion powder
- 2 g. or ¼ tsp. salt
- 1 g. or ¼ tsp. herbs of choice
- 10 g. or 2 tsp. minced garlic
- 10 g. or 2 tsp. truffle oil, optional (Adds extra umami flavor)
- Remove the stems from the caps. Wash the mushrooms with water and drain the excess water. Place the mushroom caps in an air fryer, faced down. Air fry for 5 minutes at 375 F to remove moisture.
- In a bowl, mix together the remaining ingredients.
- Stuff the mushrooms with the filling using a spoon. Do not overfill.
- Air fry the mushrooms at 375 for 6-8 minutes.
- Serve immediately and enjoy!
- Do not discard the mushroom stems. You can saute them with salt and pepper.
- Stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days.
- You can bake the mushrooms if you do not have an air fryer.
Oh my goodness, these look so delicious! I need to give it a try 🤤🤤😊
Going to try baking, but on a rack so the liquid drains off, it is the liquid that often puts me off of stuffed mushrooms.
yup! That’s why draining them with a rack or air fryer works so well
Good idea, we are pretty minimal on appliances so are probably the only people who follow you who do not own an air fryer, but here in rural France we are on pretty basic cooking appliances, it was different when we lived in Seattle.
But… my wife likes them more moist so we usually go that way, and she makes killer stuffed mushrooms so I enjoy them, but may try the rack one day.
Definitely going to try this. Sounds delicious.
If I will be backing, should I bake with no stuffing first? Should I keep the same temperature?
I would bake without the stuffing first to remove moisture. However, you should use a rack so the moisture can drain off