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 harder 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.
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 mushroom 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, and 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 mushroom caps with a teaspoon. A small scoop would be good for this purpose also. Top evenly with the breadcrumbs
- Bake for about 20 minutes or until the breadcrumbs are lightly browned.
What Goes Well With This Appetizer?
Try these mushrooms with a pasta dish, like Instant Pot Mediterranean-style eggplant pasta or lentil pasta with tempeh and spinach. Or have them with vegetable and bean burritos, stir-fried veggies and tofu, or slow-cooker vegan chili.
Related Recipes You May Enjoy
- Crispy Baked Eggplant
- Savory Butternut Squash Walnut Flatbread
- Tasty Lentil and Walnut Stuffed Zucchini Cups
- Easy 3-Ingredient Creamy Broccoli Soup
- 15-Bean Vegetable Soup
- Stuffed Peppers with Butternut Squash and Quinoa
Vegan Stuffed Mushrooms with Artichokes and Kale
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
- 1½ 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
Nutrition
Keep up to date with seasonal recipes from my free new monthly newsletter.
How did you like these vegan stuffed mushrooms? Please rate the recipe and leave a comment below:
What a great idea for a light lunch or starter.
These mushrooms were so good, love the flavors!
these are bite sized delicious goodness! i can eat the whole plate myself
such a healthy snack! the breadcrumbs added a crunch to these mushrooms.
I love anything with mushrooms and these are perfect as a light meal or sophisticated starter!
They look delicious! I love the sound of all those flavours in the stuffing – they’d make a great festive appetiser!
I adore artichokes and love the idea of this flavor combination. Thanks so much for posting.
I don’t think I’ve ever stuffed a mushroom, but now I realise I’m missing out. These look gorgeous and sound really delicious too.
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.
Whenever I see stuffed mushrooms it takes me back to my O’Level cookery exam 😂… I have to say though… Yours are way more sophisticated and delicious xx
These look delicious, I am always on the lookout for new veggie dishes and I will give these a try as I love both kale and artichokes.