vegan stuffed mushrooms with mushrooms and kale on white plate with fresh thyme

Vegan Stuffed Mushrooms with Artichokes and Kale

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These vegan stuffed mushrooms are a scrumptious appetizer or snack…or even a meal if you eat enough of them! With Italian flavors like garlic, white wine, herbs, and artichokes, vegans and omnivores alike will enjoy them. This recipe is a small batch for a family meal, but it is very easy to double or triple it for a larger gathering. Just pop off the mushroom caps, saute them with the other veggies and seasonings, stuff the mushrooms, top with garlicky crispy panko breadcrumbs, and bake!

Ingredient Notes

Here are some notes and substitution ideas for the key ingredients in these vegan stuffed mushrooms.

  • Light olive oil  – or use another mild oil that is acceptable to heat, such as peanut oil. These both contain mainly heart-healthy monounsaturated fats.
  • White button or Baby Bella mushrooms – these are the varieties I see most often at the store and both taste very good in the recipe. I used medium sized mushrooms. The smaller ones are a little hearder to stuff.
  • Red onions – or feel free to use yellow onions or even green onions.
  • Kale – be sure to remove the rough inner stems. You can also massage it a bit. I chop or rip it into small pieces. Fresh spinach or arugula would be good substitutions.
  • Artichokes – these have a soft texture and excellent flavor for this dish. I prefer jarred, marinated ones to the effort of starting from fresh artichokes.
  • White wine – I used sauvignon blanc, but whatever you have on hand should be OK – perhaps not sweeter varieties or chardonnay as these may compete with the other flavors in the dish.
  • Herbes de Provence – this is an herb blend including thyme, savory, rosemary, marjoram, and lavender. You can make your own or substitute with Italian seasoning.
vegan stuffed mushrooms on white plate.

How to Make Vegan Stuffed Mushrooms with Artichokes and Kale

  • Spray a baking pan or sheet pan with non-stick spray or wipe with a little oil. Preheat the oven to 400°F.
  • Next, you will make some flavored breadcrumbs. Heat 1 teaspoon of olive oil in the pan over medium heat. Add a teaspoon of chopped fresh garlic and stir for a minute or two. Add the panko breadcrumbs and stir. Remove from the heat. Transfer the breadcrumbs to a small bowl.
  • Wash and wipe off the mushrooms. Remove the steps. Arrange the mushrooms caps upside down in a baking pan. Chop the stems into 1/2 inch sized pieces.
  • Heat the skillet over medium heat for a minute and add the other teaspoon of olive oil. Heat this for a minute, and then add the chopped onions, kale, 1/2 teaspoon of garlic, and artichokes. Add the soy sauce, pepper, herbes de Provence, and stir well. Saute for 5 – 10 minutes until the onions are softer and the kale is bright green.
Onions, kale, artichokes, and mushroom stems cooking in pan.
  • Add the wine to the pan and stir, cooking for a few more minutes. Remove from the heat.
  • Scoop the vegetable mixture evenly into the mushrooms caps with a teaspoon. A small scoop would be good forthis purpose also. Top evenly with the breadcrumbs
  • Bake for about 20 minutes or until the breadcrumbs are lightly browned.

Related Recipes You May Enjoy

Here are some more vegan appetizers and stuffed peppers from my blog that you may also like:

Slices of crispy baked eggplant with fork on white plate with pink flower
crispy baked eggplant
vegan stuffed mushrooms with mushrooms and kale on white plate with fresh thyme

Vegan Stuffed Mushrooms with Artichokes and Kale

Melissa Altman-Traub
This delightful Italian style appetizer is a sure guest-pleaser. Enjoy the fresh flavors of garlic, wine, artichokes, and herbs.
5 from 10 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizer, Snack
Cuisine American, Italian, Mediterranean
Servings 4
Calories 59 kcal

Equipment

  • Oven
  • Baking pan
  • Large non-stick skillet
  • Cutting board
  • paring knife
  • Chef's knife
  • Small bowl
  • Wooden or bamboo spatula

Ingredients
  

  • 2 teaspoons light olive oil divided
  • 8 White button or Baby Bella mushrooms
  • teaspoon fresh garlic, minced
  • 2 tablespoons panko breadcrumbs
  • ¼ cup chopped red onions
  • ½ cup chopped fresh kale
  • ¼ cup chopped jarred, marinated artichokes
  • 2 tablespoons white wine
  • ½ teaspoon herbes de Provence
  • ½ teaspoon reduced-sodium soy sauce
  • ¼ teaspoon black pepper

Instructions
 

  • Spray a baking pan or sheet pan with non-stick spray or wipe with a little oil. Preheat the oven to 400°F.
  • Heat 1 teaspoon of olive oil in the pan over medium heat. Add a teaspoon of chopped fresh garlic and stir for a minute or two. Add the breadcrumbs and stir. Remove from the heat. Transfer the breadcrumbs to a small bowl.
  • Wash and wipe off the mushrooms. Remove the steps. Arrange the mushrooms caps upside down in a baking pan. Chop the stems into 1/2 inch sized pieces.
  • Heat the skillet over medium heat for a minute and add the other teaspoon of olive oil. Heat this for a minute, and then add the chopped onions, kale, 1/2 teaspoon of garlic, and artichokes. Add the soy sauce, pepper, herbes de Provence, and stir well. Saute for 5 – 10 minutes until the onions are softer and the kale is bright green.
  • Add the wine to the pan and stir, cooking for a few more minutes. Remove from the heat.
  • Scoop the vegetable mixture evenly into the mushrooms caps with a teaspoon. Top evenly with the breadcrumbs
  • Bake for about 20 minutes or until the breadcrumbs are lightly browned.

Notes

The nutrition estimate is from VeryWellFit
Keyword Kale, Stuffed mushrooms, Vegan, vegetarian

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How did you like these vegan stuffed mushrooms? Please rate the recipe and leave a comment below:

11 thoughts on “Vegan Stuffed Mushrooms with Artichokes and Kale”

    1. Hi Choclette,
      Thank you for your review. You know, I don’t think to stuff a mushroom often, but I was in the mood for these at Thanksgiving. My father used to like to make them – I think he stuffed them with crabmeat.

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