These vegan stuffed mushrooms are filling and make for a delicious healthy appetizer. Their creamy mashed potatoes stuffing is absolutely mouthwatering! Easy to make yet so elegant!
My mom used to make stuffed mushrooms all the time growing up. I cannot quite remember what flavor they were made of, some sort of garlicky filling, but I do recall being eager to grab my first one.
And these stuffed mushrooms were not only kept for fancy gatherings. They would be part of a regular simple dinner. Because that’s the thing about stuffed mushrooms: they are so easy to make, cook extra quickly and you can fill them with what you like. So, sumptuous stuffed mushrooms for a weekday dinner, why not?
I actually started to make these stuffed mushrooms to find more ways to eat potatoes. My husband is begging me to eat them more (this is what being married to a Prince Edward Island blooded boy means), so filling mushrooms with creamy and luscious potatoes sounded like the perfect match.
And dang, they are so delicious. Be ready to see them disappear within a few minutes.
Not only is the potatoes filling so addictive, but there is something so unique and delicious about tender mushrooms. When you cook mushrooms whole in the oven, they lose some of their water to become chewy and rich in umami flavor, so yummy.
The umami or savory flavor is recognized as the broth-like or meaty fifth taste, after the classic sweet, sour, salty and bitter. You can find umami in mushrooms, tomatoes, many other vegetables, soy sauce, miso and of course, meat. The umami flavor is great at making sure a meal is satisfying, especially the plant based ones. And these umami packed little bites will sure satisfy your big flavor cravings!
Pssst… You should read the plant-based umami: the secret to creating delicious, vegan food amazing article to learn more about vegan cooking and umami flavor!
How to make these vegan stuffed mushrooms
This recipe is made within 4 easy steps:
- Mash cooked potatoes until silky and creamy.
- Make a savory garlic mixture and combine with the mashed potatoes to flavor them.
- Stuff the mushroom caps.
- Cook in the oven for 20-25 minutes until browned and crispy.
Tips when making these vegan stuffed mushrooms
- Choose big enough mushrooms to hold the filling.
- Be gentle when removing the stems from the mushrooms. You do not want to break the mushrooms and try to keep the walls intact so the filling does not leak.
- When you prepare the mashed potatoes, try to keep them from getting too runny, again, so the filling does not leak. Mash the potatoes first with a masher to remove as much lumps as you can and then, add some plain almond milk, 1 tbsp at the time, until you reach a creamy texture, but that still holds well together.
- You can stuff the mushrooms using a spoon, but it is so much easier (and the result looks better) to use a plastic bag.
- To make the mushroom stuffing quicker if serving during gatherings or busy weekday nights, then don’t hesitate to prepare the mashed potatoes filling ahead of time and keep the stuffing for the last minute.
- After cooked, you can add a good sprinkle of this easy vegan parmesan cheese!
How to fill the mushrooms
- Fill a large plastic bag with the mashed potatoes mixture and seal the bag removing the extra air.
- Using your hands, push the potatoes towards one of the corner of the bag.
- Make sure all of your mushrooms are cleaned and ready to be filled and place them a parchment paper covered baking sheet.
- When ready to fill the mushrooms, cut a small opening on the corner of the bag where the mashed potatoes is compressed. And fill the mushrooms all the way to the top.
Other potato recipes
- Lentil stuffed baked potato
- Vegan white Queso
- Miso oven-baked potatoes
- Vegan lentil Shepherd’s pie
- Sweet potato granola
I hope you liked these vegan stuffed mushrooms as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were.
Vegan Stuffed Mushrooms with mashed potatoes
- 2 cup yukon potatoes peeled and quatered
- 1 tbsp nutritional yeast
- 2-3 tbsp unsweetened plain non dairy milk or more if needed
- salt and pepper to taste
- 1 tbsp vegan butter optional
- 1/2 cup white onion diced small
- 2 large clove of garlic crushed
- 2x 8 oz white or cremini mushrooms (or 20 mushrooms) cleaned and stems removed
Make the mashed potatoes:
- Boil the potatoes until they are cooked through, about 15-20 minutes. Drain well.
- While the potatoes are cooking, remove the stems from the mushrooms. Set the mushrooms aside and dice the stems.
- In a medium bowl, mash the cooked potatoes with vegan butter (if using), nutritional yeast, salt, pepper and plain almond milk (1 tbsp at the time). Mash until creamy, but thick enough so it holds well in the mushrooms while cooking. Set aside.
- In a medium pan, cook the onions on medium heat until tender (about 3 minutes). Add the garlic, chopped stems and a good pinch of salt and cook for 3-5 more minutes while stirring. Transfer the mushroom mixture to the mashed potatoes and stir to combine. Set aside.
Stuff the mushrooms:
- Pre-heat the oven at 375°. Cover a baking sheet with parchment paper.
- Stuff the mushrooms with the mashed potatoes mixture and transfer them on the parchment paper. Keep going until you filled all the mushroom cavities.
- Cook in the oven for 20-25 minutes or until the mushrooms are tender (time will depend on the size of the mushrooms). Eat right away.