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Vegan Stuffed Mushrooms 4

Vegan Stuffed Mushrooms

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 75 min
  • Total Time: 1 hour 30 minutes
  • Yield: 12 Mushrooms 1x
  • Category: Appetizer, Holiday
  • Method: Stovetop
  • Cuisine: American, Vegan


Surely a new holiday favorite, Vegan Stuffed Mushrooms. The stuffing could be a dish all by itself, but becomes magical, stuffed inside Baby Bella Mushrooms.


  • 12 med Baby Bella Mushrooms ((stems removed))


  • 1 cup low sodium vegetable broth
  • 1/2 cup rice
  • 1/4 cup vegan parmesan (see recipe below)
  • 1/4 cup dried cranberries
  • 1/2 cup white onions
  • 1 rib celery
  • 2 cloves garlic
  • 2 tsp balsamic vinegar
  • 1 tsp rosemary
  • 1 tsp rubbed sage
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Clean mushrooms and remove stems.  Use a small spoon to make an opening large enough for stuffing.  Save stems for later use, making  broth, or simply discard..
  2. Bake mushroom caps in 350 degree oven for 10 minutes.  Then set aside.
  3. Bring veg broth to a boil and then turn off heat.  Add thoroughly rinsed rice and cover with lid.  Allow rice to steep for 30-45 minutes, then fluff with fork.
  4. Prepare parmesan topping using this VEGAN PARMESAN RECIPE.
  5. In a large skillet, saute onion and celery in 1-2 Tbs of Veg Broth or Water until softened, then stir in garlic.
  6. Add chopped mushroom stems to onion mixture and simmer until softened, then stir in rosemary, sage, thyme, salt, and pepper.
  7. Stir in cooked rice and remove from heat.
  8. Stir in chopped cranberries and vinegar, than stuff each mushroom with the mixture.  Top with vegan parmesan.
  9. Bake stuffed mushrooms for an additional 20 minutes and serve,.

Keywords: vegan stuffed mushrooms