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Vegan Stuffed Mushrooms

Updated on January 19, 2020
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Britney has a B.A. in Environmental Management and Sustainability. Cassie is certified in plant-based nutrition.

Vegan Stuffed Mushrooms

This recipe can easily be adjusted depending on the amount of people you are feeding. We have made this dish using various sized mushrooms and have found that we prefer smaller, bite-sized mushrooms only because they are easy to eat on the go. You can use different kinds of mushrooms when making this (i.e white button, cremini or portobello). Fun fact; did you know that white button, cremini and portobello mushrooms are actually the same mushroom? Each type of mushroom is just at a different stage in it's life. The white button is the youngest, while the portobello is the most mature. The cremni mushroom falls in between, being more mature than the white button, but younger than the portobello. For the purpose of this recipe, we used large and medium sized portobello mushrooms.

Assembled Mushrooms Prior to Cooking

Stuffed mushrooms
Stuffed mushrooms | Source

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 6 People


  • 3 packages large portobello mushrooms, (2 pack)
  • 1 package medium sized portobello mushrooms
  • 1 box trader joe's golden round crackers
  • 1 cup frozen spinach
  • 1 medium sized onion, diced
  • 4 celery stalks, chopped
  • 3 teaspoons minced garlic
  • 2 tablespoons vegan butter
  • 1 teaspoon umami seasoning
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Stems Removed from Mushrooms

Removing mushroom stems
Removing mushroom stems | Source


  1. Begin by preheating your oven to 350 degrees
  2. Next, dice up your onion & celery stalks and add to a saute pan on medium heat with olive oil and minced garlic
  3. While that is sauteing, put your crackers in a ziplock bag and crush them up until it almost looks like bread crumbs
  4. Rinse your mushrooms and take out the stems (save, and chop them up)
  5. Chop up stems and any other filling you scooped out of the mushroom
  6. Once your onions and celery are translucent (after about 5 minutes), add your cracker crumbs to the pan along with the diced mushroom stems, frozen spinach, smoked paprika, garlic powder, salt, pepper, umami and vegan butter
  7. Stir mixture around for a couple of minutes until the crackers become soft and absorb some of the butter/oil
  8. Taste and add more seasoning if necessary
  9. Stuff your mushrooms with the filling using a spoon. Be sure to stuff them as much as possible.
  10. Once they are all stuffed, place them in a glass pyrex dish (or dishes depending on how many you make), and bake for 30 minutes at 350 degrees. The tops should begin to turn golden brown when they are ready!

Trader Joe's Ingredients

Picture of the Trader Joe's crackers and umami seasoning we use
Picture of the Trader Joe's crackers and umami seasoning we use | Source

Mushroom Stems Chopped Up

Chopping mushroom stems
Chopping mushroom stems | Source

Vegan Mushrooms Right Before Going in the Oven

Mushrooms before going in the oven
Mushrooms before going in the oven | Source

© 2020 Britney Bernard and Cassie Midura


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