7-Ingredient Vegan Stuffed Mushrooms

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Stack of Vegan Rice and Walnut Stuffed Mushrooms Gold-dusted nutrition bombs. That’s what you need to know. Bowl of Black Rice for making our Vegan Stuffed Mushrooms recipe These mushrooms. They’re stuffed! They’re vegan! They’re gluten-free! They require 7 ingredients, and they’re SUPER yummy. I mean, come on. Anything with vegan parmesan gets 5 gold stars in my book. Cremini mushrooms with stems removed for making Vegan Stuffed MushroomsCooking filling ingredients for Vegan Stuffed MushroomsBaking sheet filled with a batch of our Easy Vegan Stuffed Mushrooms recipe It all starts with black rice, the nutritional superstar that boasts more anthocyanin antioxidants than blueberries, and is loaded with iron and fiber. Hubba, hubba. Next comes walnuts, and we all know how high in healthy fats and protein and omega-3s they are. I try to eat a few every day! Plus, they add a nutty, hearty bite to the black-rice filling. And last but not least, vegan parmesan, which acts as a salty, “cheesy,” (secretly healthy) topping, and crust that sends the flavor of these babies over the top.

Sign. Me. Up. Sprinkling vegan parmesan onto stuffed mushroomsPlate of gluten-free vegan Stuffed MushroomsPlate of vegan Black Rice Stuffed Mushrooms So what do they taste like? Let me tell you. They’re: Tender with a slight bite Warm Savory Hearty Slightly nutty Mega healthy Light Satisfying Highly shareable And altogether lovely Invite your friends over for drinks and appetizers and prepare to watch these mushrooms disappear. So, dang, delicious. Enjoy! Plate of delicious Vegan Stuffed MushroomsA perfectly cooked Vegan Stuffed Mushroom on a small plate

7-Ingredient Vegan Stuffed Mushrooms

Simple, savory 7 ingredient stuffed mushrooms topped with a black rice-walnut filling and vegan parmesan cheese!
Author Minimalist Baker
Print
Plate filled with Vegan Stuffed Mushrooms topped with vegan parmesan
4.97 from 28 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 14 (mushrooms)
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 1/2 cup black rice (or sub wild or brown rice)
  • 1 scant cup vegetable stock
  • 1 10-ounce package baby portobello or white button mushrooms*
  • 1/4 cup vegan parmesan cheese (plus more for topping // or sub real parm if not dairy-free)
  • 1/4 cup raw walnuts (crushed)
  • 1 1/2 tsp finely minced garlic
  • 1 1/2 Tbsp olive oil (plus more for drizzling/coating)

Instructions

  • Preheat oven to 350 degrees F (176 C) and rinse rice in a fine mesh strainer.
  • Bring veggie stock to a boil in a small saucepan, then add rice. Lower heat, cover and cook until liquid is completely absorbed – anywhere from 30-45 minutes. Taste to sample doneness – if you prefer a chewier, softer rice, cook longer. If you’re OK with more bite, check around the 25-minute mark.
  • In the meantime, place walnuts on a baking sheet and toast in oven for 5 minutes. Set aside.
  • Brush dirt from mushrooms using a damp towel and remove stems. Brush or spray with olive oil and set aside.
  • Prepare parmesan cheese if needed. Set aside.
  • Once rice is done, fluff and then add vegan parmesan cheese, toasted walnuts, minced garlic and olive oil. Stir, taste and adjust seasonings as needed. I added just a pinch of salt and pepper and a little more vegan parmesan.
  • Bake the mushrooms on a baking sheet WITHOUT the filling for 10 minutes to soften.
  • Remove from oven and scoop generous spoonfuls of the filling into the par-baked mushrooms. (You will have a little leftover filling.) Top with additional vegan parmesan cheese and bake another additional 15-18 minutes or until tender and the parmesan is golden brown. (Baking the mushrooms on their own helps prevent the rice from getting too crisp.)
  • Serve immediately. TIP: Dust your serving plate with vegan parmesan cheese so the bottom of the mushrooms have plenty of flavor, too.

Notes

*Black rice cooking instructions adapted from The Kitchn
*14 mushrooms yield ~10 ounces or 283 g
*Nutrition information is a rough estimate.

Nutrition (1 of 14 servings)

Serving: 1 mushrooms Calories: 66 Carbohydrates: 8.5 g Protein: 2.2 g Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 72 mg Fiber: 0.8 g Sugar: 0 g

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  1. Jessica Kachniarz says

    These were amazingly delicious. I made it with the vegan parm and I’m not even vegan. My non-vegan guests loved it! I’ll be making this again. It’s a wonderful party appetizer.

  2. Rachel says

    My husband could’ve eaten all 14 of them in one sitting. I forgot the rice but still so delicious. We will be having these again with the rice! :-)))) Thankyou!!!

  3. Cyndi Brown says

    Great recipe! Made mine with an organic gluten-free blend of black rice, black lentils and black quinoa. Added dried organic thyme, basil and rosemary to filling mixture and topped with vegan mozzarella, (no vegan parm) on both portobello and white button mushrooms. Just used what I had in the fridge and needed to use. No left overs here…(I munched on the left over filling while waiting for the mushrooms to soften. ) Absolutely LOVE the way you write your recipes! Simple, progressive step by step instructions make your recipes a joy to use. THANK YOU!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cyndi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Flame says

    Made with white button mushrooms, added some pepper to the rice mixture (the leftovers made an excellent side dish), and substituted garlic granules. Sublime! Also made your vegan parmesan cheese! Excellent! Delicious! Thank you so very much for sharing your recipes! ?

  5. Edie says

    I made this as posted the 1st night and it was good, but I used the leftover stuffing last night and sautéd the mushrooms instead of stuffing them. Soo good! My daughter even ask me to make it for her school lunch. Thanks for the recipe!

  6. Carmel B says

    I am thinking of making these to take to a potluck. Would likely have to make them the day before. Does this recipe suit that purpose? It says eat immediately. It’s a wedding, so I don’t want to bring a soggy nasty mess. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carmel, this recipe is best when the mushrooms are freshly baked. You could complete steps 1-6 the day before and finish them prior to attending the wedding. Hope that helps!

  7. ilana herzberg says

    Hey, I hate mushrooms and I’m trying to reprogram myself to at least have them without pain! Is this a great recipe to start, taste-wise?

  8. Confused cooking person says

    If you microwave rice, you can heat the stock and rice for only 25 minutes and it absorbs all the stock too.

  9. ALieseke says

    Delicious. Got off work and an hour and a half later, finished eating this. Used 2 big Portobello mushrooms, so there is one for tomorrow too.

  10. Courtney says

    OMG! This was fantastic. My meat loving husband couldn’t get enough and truly was surprised by the amount of flavor a vegan entree could have. He asked for repeats.

    • Vince says

      This year, for Thanksgiving, we are combining home made vegan food with some vegan catered food from Three Girls Vegan Cremery. And it is our first 100% vegan Thanksgiving. I asked my family if there was something that I could cook and my wife ent me this recipe. It was a HUGE hit. I used the larger stuffing mushrooms. The servings estimator on your site was helpful. I basically rounded up to a half cup for the garlic and grated vegan parmesan cheese. I had some filling left over despite generously stuffing 15 large stuffing mushrooms. The nuttiness if the walnuts and the stuffing and the juiciness of the mushrooms was wonderfully delicious! Great recipe! One trick my chef-wife told me was to cook the mushrooms at first a bit longer due to their larger size. Then I noticed that when I took them out of the oven, there was some mushroom water in the caps. I dumped that out before stuffing. Everyone raved about the flavors and how delicious they were. Going to post a pic to my IG @eaglebolero.

  11. MojoandFriends says

    Yum! We’ll have to give these a try. Can’t get vegan Parmesan cheese without plastic packaging where we live, so we might substitute with some nutritional yeast. Thanks for the recipe, they look delicious!

  12. Michelle Lamont says

    These were delightful. Very filling as well. I will make them again for sure. I am going to freeze some filling so I can have them for a quick dinner when needed.

  13. Jenny says

    Hi Dana! Do you think I could prepare this as an appetizer the day before and serve it a day later and they will still be good? Thank you for your help!

  14. Sherry uraski says

    I absolutely love this cheese and sooooo many more of your recipes. They are all delicious and easy to make. Thank you so much for sharing all the goodness! You make vegan cooking So good, easy, and healthy! Thank you so much!!!

  15. Kari says

    This was excellent! Though I should have coated the mushrooms in an oil or marinade.

    My favorite part might have been eating the leftover stuffing alongside the “mushroom medley” (frozen section) from Trader Joe’s. This might become a standing meal, or at least one always on hand since no perishables are required!

  16. Warren says

    I’m making these for a party! They look relish! Would it be ok to completely prepare and assemble them except for the final baking? Then they sit a few hours until I’m ready. Then do the final 18 mins before serving?

  17. Kaci W Poor says

    I’ve been vegan for over a year now and your blog is one of the reasons I’ve found it so easy! Thank you so much for all your consistently delicious recipes. No joke – I’ve recommended your site to almost everyone I know. Your vegan parmesan recipe might have changed me life, ha.
    Just tried this recipe tonight and, as per usual, it was easy to put together and very tasty. My non-vegan mom loved it too, which is always a plus :) Thanks for what you do!

  18. Marilyn Webb says

    when you say 1/2 cup of rice, do you mean cooked or raw? thanks! I am hoping to make these tomorrow!

  19. ginger says

    I am a carnivore but looking into more non meat alternatives and a few friends had our first monthly Sunday lunch of alternative foods. We have gluten free, egg free, and nightshade free members. These mushrooms were a winner. The vegan parmesan is brilliant. I would make for anyone!!!!

  20. janie says

    Just wondering what your instructions and cooking time would be if preparing these one day ahead for a cocktail party. Thanks so much!

  21. Jeffrey Ray says

    My wife is Vegan, I’m a meat eater, and I love dairy. But I do all the cooking, so I try to make Vegan
    meals for her that we both can enjoy. I made these mushrooms for her, but couldn’t leave them alone.
    They’re absolutely delicious. All ingredients balance out perfectly. I added just a bit more fresh garlic, and a bit of toasted sesame oil. They Rock ! Making them again tonight.

  22. Diane C. says

    Soooooooo, I just made these and they look exactly like picture and taste awesome!!!! Very easy. I made a trial batch before I bring these to Thanksgiving dinner, and will be happy to share (the next batch) with everyone! Left out the nuts because a relative has allergies.
    Yummmmmmmmmmmmmy

  23. Zoë says

    Just made these today and loved them. Would love to share a photo…not sure how to though. Anything with nutritional yeast makes me happy and the many textures and all around presentation of these little gems makes them keepers in my book. Thanks as always for inspiring us fellow vegan foodies.

  24. Claudine says

    Just made these and they are delish! I chopped the stems and put them in with extra rice. peas and the vegan parm and made a side dish for tomorrow!
    I just got your cookbook and bought everything for the first week. I am going to have my daughter photograph the recipes because I bought her your food photography course! She is 17 and loves to take pictures of her food!
    Thanks for all your great recipes with minimal ingredients. I am all about that!

      • Claudine says

        Your so welcome! Made the Chili with cornbread and the ciabatta pizzas! Made vegan versions and used the vegan Parmesan cheese. They were great! Tomorrow is the salad with adobo dressing.

  25. Mary says

    Made these today. Eliminated oil, used 1 1/2 tsp flax meal mixed with 1 1/2 tbsp water. Stuffed large mushrooms. Absolutely delicious! Will definitely cook and devour again! Thank you.

  26. Wendy says

    I’m making this recipe today with chicken stock since I’m not vegan and thought I would chop the mushroom stems and add to the rice stuffing. Thank you for the recipe! Was thinking something drizzled over the top before serving might be nice too…hmmm?

    • Wendy says

      I’ve never pre baked my stuffed mushrooms…just pulled them out of the oven and each mushroom is filled with water (so cute), I think I’ll dump it right into the rice not to waste the flavor.

  27. Adena says

    Just made these for dinner and they were delicious! Used farro instead of black rice since it’s what I had in the house. Will definitely make again!

  28. Karen says

    I just made the mushrooms and they are super delicious. I just couldn’t find any parmesan, they taste well without too.

  29. Jen says

    Very tasty! I used wild rice, and had to add a lot more water than you recommended, but I really like this recipe. I also made the mistake of leaving them in the oven too long…the mushrooms got nice and juicy, but the rice was a bit too crispy. Even so, these were the first things to be totally devoured at my family chirstmakah gathering! I completely forgot to add cashews to the veg parmesan, and just mixed the nut. yeast, garlic powder and salt…and i was still amazing! Next time I won’t be a dolt and will use the cashews too. I would definitely make these again (Probably soon as I ended up w leftover stuffing despite doubling the amnt of button mushrooms. Thanks!

  30. Maikki says

    I mentioned this recipe as an inspirational source for my “Buckheat and rosemary stuffed mushrooms”. Thanks for sharing :)

  31. Joannie says

    Brought these to a vegan potluck and everybody LOVED them. I received a ton of compliments. It was one of the first dish to empty ;D

  32. Courtney miller says

    Love mushrooms so I will certainly be trying this. I’ve only used vegan cheese once and it was disgusting, what brand of vegan Parmesan would you reccomend . That’s, Courtney ⭐️ X

  33. tess says

    Looks great! How come all the pictures on the front page of your blog are warped? they are all squished

  34. Cara Fairbanks says

    Do you think this would work with full size portobellos as a vegetarian entree? I’m going to try it but just curious about your thoughts…

      • Cara Fairbanks says

        Made it for dinner along with roasted sweet potato… Used pecans instead of walnuts and real Parmesan because those were what I had on hand. Used full portobello mushroom caps and it turned out great! I doubled the filling recipe and had extra which my kids happily ate on its own. :-) thanks for the great recipes!!

  35. Abbie @ Needs Salt says

    Wow, Dana! These mushrooms look INCREDIBLE. I’ve always loved stuffed mushrooms (although I’ve only really liked the stuffing part) and I love how healthy and wholesome these are. Perfect! I’m definitely going to have to try these.
    Pinning!

  36. hippymomelizabeth says

    Why not stuff them with gold dust and top them with rice(just joking)? Mushrooms always look so “weird” but there a beautiful fungus with tremendous healing powers….I always wanted to study them at Bastyr University in sub-clinical studies on turkey tail fungus(one day I will)…. Have a hippy day you too…One Love….

  37. Samina | The Cupcake Confession says

    Woooowieee!!!! Sign me up too!!!!! This looks insanelyyyyyyyyyy delicious and sooooo healthy! Pinning! :)

  38. Averie @ Averie Cooks says

    I love mushrooms and eat them all the time (I don’t even have to cook them, raw is fine – that’s how much I love them!). Yours are GORGEOUS!!! pinned

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Averie! Mushrooms hold a special place in my heart, especially when I’m craving something “meaty” without the meat!

  39. Shauna says

    I absolutely love mushrooms. I’ve never tried vegan stuffed before. This recipe looks awesome.

  40. Shonalika says

    I’m addicted to veggie parmesan! I’ve been throwing it on everything – literally just had a pita pizza (lazy I know, but so yum) covered in the stuff right now. I used to love stuffed mushrooms before going vegan… these look as if they’re not going to miss the dairy a bit!

  41. Yanic says

    Those just look amazing! Mushrooms are by far my daughter’s favorite food! Could nutritional yeast replace the vegan parmesan?

  42. Megan says

    These look amazing, which is just like all of your other recipes! I want to make them all at all times. :)
    Question for you – I am not a cheese fan at all (never liked the taste). Do you think I could get away with just skipping the parm? I have avoided nutritional yeast because I have read it tastes like cheese. I would love your thoughts! Thanks very much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t be as flavorful or savory…you can still use nutritional yeast. It is “cheesy” but not overwhelming. Hope that helps!

  43. Librarian Lavender says

    Those mushrooms look so delicious! I can’t believe how good something healthy can be!

  44. Easy, Healty and Yummy says

    omg… this looks incredibly. Can’t wait to try them. I love vega parmessan’s recipes…

  45. Raquel @ My California Roots says

    Ta-da! Those look great, and super simple. I OD’d on mushrooms a couple weeks back so I’ve been avoiding them… Maybe this’ll get me back into the swing with them. Thanks!