Vegan Stuffed Mushrooms

Serves 6

15 mins prep

30 mins cook

45 mins total

These vegan Stuffed Mushrooms are my favorite easy appetizer to make with cremini mushrooms, vegan sausage, and homemade Parmesan. They’re so flavorful and always disappear fast when served warm. You can prep and bake them in under an hour, which makes them perfect for entertaining or everyday meals.

2 servings

8cremini or white mushrooms

⅕ cupyellow or sweet onion, chopped

⅕ teaspoonsea salt

⅔ clovesgarlic, chopped

Your favorite oil for sautéing veggies, or veggie broth if not using oil

⅕ cupbreadcrumbs, gluten-free if needed

⅕ cupcrumbled veggie sausage, homemade or store bought (gluten-free if needed, see note)

⅕ cupvegan Parmesan, plus more to top

⅔ tablespoonsfresh parsley, chopped (plus more for garnish)

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Preheat oven to 400°F / 205°C
Remove the mushroom stems and chop them. Add then to a pan with the onions and salt and saute with oil or broth until all the liquid is gone, about 5-7 minutes.
Add the garlic and cook about 1 more minute.
Add the breadcrumbs and saute until toasted, about 2-3 minutes.
Allow to cool while you add the sausage, Parmesan, and parsley into a bowl. Then add the mushroom mixture.
Fill mushroom caps with 1-2 teaspoons of mixture, depending on size. Sprinkle with more Parmesan if preferred.
Bake for 15-20 minutes until golden on top.
Serve! Garnish with more parsley if desired. You can also add extra Parmesan here.