Vegan Stuffed Mushroom Recipe

Vegan stuffed mushroom recipeGreat as an aperitif, starter or side dish, this vegan stuffed mushroom recipe can be prepared in advance and then the mushrooms reheated for a few minutes before serving.

You can also use this recipe to make a variety of stuffed vegetables along with the mushrooms to create a delicious main course.

Take off the mushroom stems and set aside. Wash the mushrooms and remove any loose bits and keep two aside for making the filling rather than for stuffing.

Dry the mushrooms with kitchen paper, lay in a baking tray and lightly brush with olive oil.  Preheat the oven to 200ºc and put the mushrooms, face up, into the oven for 10 minutes.

After 10 minutes, turn the mushrooms over so that the juice runs out and return them to the oven for a couple of minutes.

Remove the mushrooms from the oven and set aside.

The Filling for Vegan Stuffed Mushrooms

Cut off the dirty end of the mushroom stems, discard any darkened or softened stems and chop the rest along with the two saved mushrooms. Set aside. For the rest of the vegetables I use a mini chopper.

Why Use a Mini Chopper. . . 

Use a mini chopper to cut the other vegetables so that you can get lovely small slices of pepper and onion, just perfect for the stuffing – and so much quicker and easier than chopping by hand.

Plus you have the added bonus of not shedding any tears over the onions!

When choosing a mini chopper go for one that comes with a good guarantee and great reviews, like this one from Link Chef that has 3 years and 5 stars on Amazon.

If you don’t have one, you can cut them by hand. So, by hand or by machine,  finely chop 1/2 onion, 2 cloves garlic, 1 red pepper, bunch of fresh parsley and fresh coriander. Mix together well.

Bowl of stuffing for mushrooms

Heat a little olive oil in a frying pan and add cumin, chilli powder and a touch of turmeric. Add the mushroom-stem mixture into the frying pan and allow to fry for a few minutes, stirring every now and then.

If you want to order the spices I used for this stuffed mushroom recipe online, they were ground cumin turmeric and chilli powder.

Meanwhile, put 1 tin or 3/4 jar of chickpeas into the vegetable chopper and finely chop. If chopping by hand, you’ll need to roughly mash the chick peas. Add to the frying pan and sprinkle on salt and pepper to taste.

After about 5 minutes, add one finely chopped tomato and a dash of soy sauce to the pan and cook for a few more minutes.

And that’s it, the stuffing’s done and ready to use. Fill the mushrooms with the stuffing and set in the oven for 15 minutes or until looking cooked and a little crunchy on top. Sprinkle with chopped fresh coriander and parsley, and an extra sprinkle of chilli powder.

Vegan Stuffed Mushroom Recipe

Yummy vegan stuffed mushrooms to offer your guests as an aperitif or starter.

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 1 large red pepper,
  • 2 mushrooms,
  • mushroom stalks,
  • 1/2 onion or 3 shallots
  • chick peas,
  • 2 cloves garlic
  • 1 tomato
  • fresh parsley
  • fresh coriander
  • salt pepper
  • chilli powder
  • cumin
  • turmeric
  • gluten free soy sauce


  1. Finely chop the pepper, mushrooms, mushroom stalks, onion, garlic, parsley and chick peas. Stir fry in the spices and season to taste. Add a chopped tomato to the pan.
  2. Clean and prepare the mushrooms and brush with oil. Put in an oven pan at 200º for about 10 minutes. Turn face down to allow to drain and return to the oven for another 5 minutes or so. Remove from oven and stuff with the filling. Sprinkle with chopped parsley and coriander and chilli powder.
  3. When ready to serve, put in a hot oven for another 10 minutes or reheat in the microwave.


You can use the same recipe for stuffing red pepper, green pepper and courgettes.

If you like this vegan stuffed mushroom recipe, please leave us a comment!

2 Replies to “Vegan Stuffed Mushroom Recipe”

  1. I love mushrooms! This recipe will be a great help to me during the days when I want to eat healthily or when I'm on a diet to lose some weight. The mushrooms looked very delicious just looking at your picture.Thanks for providing very detailed steps and instructions. Can't wait to start making these now!
    1. Hi Michelle, Great to hear! You can use different types of mushrooms too. I used Portabello mushrooms and the standard white button mushroom. They do shrink in cooking, so pick some good sized ones for stuffing. I hope you enjoy them! 

      All the best, Soraya

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