These 100% vegan stuffed mushrooms are portobellos filled with a sausage, cream cheese, and parmesan filling. They’re quick and easy to make, tender, and super flavorful. These vegan stuffed mushrooms are a perfect appetizer or side dish for dinner, and I can’t wait for you to try them!
This Recipe is Quick and Easy
These vegan stuffed mushrooms take me around 15 minutes to put together and only another 20 minutes in the oven. First, I combine sauteed vegan sausage, mushrooms stems, cream cheese, parmesan, garlic, and parsley. Next, I stuff this filling into portobello mushroom caps that I’ve lightly tossed in olive oil, salt, and pepper. Then I bake, or air fry them until the mushrooms are tender and the filling is perfectly creamy and hot. Finally, I like to garnish them with freshly chopped parsley, grated parmesan, and a dollop of my favorite mustard.
What to Serve with Vegan Stuffed Mushrooms
I love eating my stuffed mushrooms with a big garden salad! Other times I’ve eaten them with roasted veggies, such as potatoes and brussels sprouts. These would also be delicious served as an appetizer alongside garlic bread, vegan wings, or vegan mozzarella sticks, or as a side dish alongside a nice, hot bowl of French onion soup, a buttery baked potato, or pasta salad. The options are kind of wide open! I think stuffed mushrooms pair deliciously with many other dishes because they’re not too crazy in flavor. Their flavor is simple and not too overpowering, but in a good way! They’re savory, garlicky, cheesy, and herby, soft, and tender. And of course, they’re absolutely delicious, so I cannot wait for you to make them!
If you make any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Stuffed Mushrooms with Sausage and Cream Cheese
- 10 large baby portobello mushrooms
- 3 tbsp olive oil, divided
- 1/2 cup vegan Italian sausage, crumbled or chopped into small pieces
- 1/4 cup + 2 tbsp vegan cream cheese
- 1/4 cup grated vegan parmesan
- 1 tbsp garlic cloves, peeled and minced
- 1 tbsp fresh parsley, finely chopped
- Salt, to taste
- Ground black pepper, to taste
- Whole grain dijon mustard
- Vegan parmesan
- Fresh parsley, finely chopped
- Wash your mushrooms by rubbing them with a damp piece of paper towel. Remove the stems, chop them into small pieces, and set them aside. Place the mushroom caps in a bowl and set them aside as well.
- Place a large saute pan over medium heat. Once hot, add two tablespoons of olive oil. Add the sausage to the pan. Once the sausage is roughly halfway cooked, add the chopped mushroom stems and season with a pinch of salt and pepper. Cook for a couple more minutes, just until the sausage is cooked and the mushroom stems have softened, occasionally stirring.
- Place the sausage-mushroom mixture into a bowl with the cream cheese, parmesan, garlic, and parsley. Stir well, taste for seasoning, and season with salt and pepper as needed. *I didn't provide salt and pepper measurements because the amount will depend on the brand of sausage you use.
- Drizzle the mushroom caps with about one tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat them evenly.
- Divide the sausage cream cheese filling amongst the mushroom caps. The mushrooms should be packed tightly and overflow high with the filling.
- If you'd like to roast these, place them on a parchment paper-lined sheet pan and bake them in a preheated 350-degree Fahrenheit oven on the middle rack for 20 minutes. If you'd like to air fry these, place them in your air fry at 350 degrees Fahrenheit and cook them for 20 minutes.
- Top the mushrooms with grated vegan parmesan and freshly chopped parsley. Serve them with whole grain dijon mustard. Enjoy as an appetizer or as a side dish for dinner!