Vegan stuffed mushrooms, guys! How good do they look? I’m a huge fan of mushrooms because they’re hearty and meaty and full of umami. Most recipes for stuffed mushrooms call for a ton of cheese, and I didn’t want to just substitute vegan cheese, but I still wanted to preserve that richness. My solution? Pack together a whole bunch of umami-rich ingredients to achieve one giant umami flavour bomb, in the best way possible. Mushrooms – umami. Kalamata olives – umami. Walnuts – umami. Sun-dried tomatoes – hella umami. The result is a juicy, flavourful stuffed mushroom with a serious punch of flavour that keeps you coming back for more. So let’s start cooking!
The first step is to remove the mushroom stems and clear out some room in the caps for all that stuffing. I use a small spoon to clear out as much of the mushroom gills as possible and reserve them along with the stems. The gills contain a lot of water and make for a soggy mushroom if too much is left in. Once the mushrooms are all prepped, we prepare the filling using the chopped mushroom stems, sun-dried tomatoes, olives, and walnuts. The combined saltiness of these ingredients means not much additional salt needs to be added, just a bit to help the mushroom stems release their water. We also use a bit of white wine to deglaze the bottom of the pan and release all those caramelized flavours.
Then we add breadcrumbs, parsley, and lemon juice. The lemon juice is really key here; don’t underestimate its power. When I first made these stuffed mushrooms, they were good, but they really weren’t wowing me. My husband suggested a bit of acidity, and he was right. With just a squeeze of a half lemon, the flavour profile of the dish was completely transformed and brightened and truly popped on the palate. It just took a little magical lemon juice.
All that’s left to do is season the awaiting mushroom caps, and pack them to the brim with delicious stuffing. They bake in the oven for about 20-25 minutes until the mushroom caps have released their juices and the filling is nice and browned. I must interject for a moment to let you know that the gorgeous fingertip you see in the photo above belongs to my adoring husband who insisted he receive credit as hand model in this recipe. So there you go. Credit where credit is due.
And that is all it takes to get perfectly tender, succulent sun-dried tomato and olive stuffed mushrooms. They really are fantastically delicious, so I do hope you’ll give them a try. They make a perfect party hors d’oeuvre, dinner appetizer, or main course all on its own. I really hope you’ll give this recipe a try! Drop me a line in the comments to let me know what you think and don’t forget to leave a rating. You can also tag your creations on Instagram with #whoneedssalad. Happy cooking!
- 1 kg large cremini mushrooms, approximately 22-26 mushrooms
- 2 tbsp olive oil, divided
- 1 small onion, finely minced
- 4 cloves garlic, finely minced
- ½ tsp dried oregano
- ½ tsp salt, divided
- ¼ cup white wine
- ¼ cup sun-dried tomatoes, chopped small
- ¼ cup kalamata olives, chopped small
- ¼ cup walnuts, chopped small
- ¾ cup breadcrumbs
- ¼ cup vegetable broth
- ¼ cup fresh parsley, roughly chopped
- juice of ½ lemon plus more for serving
- Remove the stems from the mushrooms, finely dice, and set aside. Use a small spoon to clear a cavity in the musroom cap, removing as much of the gills as possible. Set aside with the diced mushroom stems.
- Heat 1 tbsp of the olive oil in a cast iron skillet over medium-high heat. Add the onion and sauté for 5 minutes until translucent.
- Add the mushroom stems, garlic, oregano, ¼ tsp of the salt, and sauté for 10 minutes until the mushroom liquid has evaporated. Use the white wine to deglaze the pan near the end of the 10 minute sauté.
- Add the sun-dried tomatoes, olives, and walnuts and sauté for 5 minutes, then add the breadcrumbs and toss until nicely browned and toasted, about 2 minutes.
- Add the vegetable broth to moisten and bind the breadcrumb mixture. It should not be too dry, and should clump together, yet not be soggy. Add a little more vegetable broth if needed, then remove the pan from the heat and add the lemon juice and chopped parsley, tossing to coat.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and arrange the mushroom caps on the sheet. Sprinkle with the remaining ¼ tsp salt, and drizzle with the remaining 1 tbsp of olive oil. Distribute the filling evenly between the mushroom caps and bake for 20-25 minutes.
- Remove from the oven and squeeze with more fresh lemon juice and garnish with parsley. Best served warm, but can stand at room temperature for a few hours.