These Vegan Stuffed Mushrooms are a fast and easy party appetizer! They are filled with nutty walnuts, salty olives, and fresh herbs and finished with a drizzle of sweet balsamic glaze.
Are stuffed mushrooms still having a moment? Still cool? Still trendy?
Or are the so circa 1990? Like, brown lip stick and velvet sweat suites 90’s?
Can we still agree, that regardless, they are still a salty, crispy, delectable treat? That when that soft mushroom, flavorful filling, and crispy browned top meet your mouth it doesn’t matter what century they are from because you and the mushrooms are both here and now and maybe completely falling more and more in love with each bite?
PLUS, this 10 ingredient appetizer is made in two skips and a hop. The prep work is minimal. Just toss the ingredients into a food processor and wizz away. Stuff, bake, and voila! we have a dazzling party appetizer in less than 40 minutes.
And it juuuuuust so happens that we have a big party coming up that is calling for finger food. *nudge* New Year’s Eve *nudge* These little gems can be served at the table, passed around to guests, or set on a dedicated app table. They can do a chill home party or a fancy event.
I tried my hand at these for my family’s Thanksgiving and they were a HIT! They were the first dish to disappear and no one believed they were vegan stuffed mushrooms. The filling made from walnuts and olives was the perfect texture and right amount of salt. They are also infused with garlic and thyme for a festive kick. Plus that pretty little drizzle of sweet balsamic glaze adds just the right hint of sweetness.
And these mushrooms are economical. Most recipes tell you to remove the stem, and this one does too, but we don’t discard the stem here. We save it and use it in the filling itself. It helps to create a moist filling, binds all the ingredients together and is #thrifty for the win.
That drizzle tho…
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These Vegan Stuffed Mushrooms are a fast and easy party appetizer! They are filled with nutty walnuts, salty olives, and fresh herbs and finished with a drizzle of sweet balsamic glaze.
Ingredients
- 16–20 large crimini mushrooms
- 1/2 cup chopped white onion
- 2 cloves garlic
- 1 teaspoon oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup natural green olives, (not brined but packed in water)
- 3/4 cup walnuts
- 2 teaspoons coconut vinegar OR white vinegar
- 1 teaspoon thyme leaves
Instructions
- Preheat the oven to 350 degrees.
- Use a damp towel to wipe off any dirt from the mushrooms. Remove the mushroom stems and add them to a food processor fitted with the S blade. Add in the onions and garlic. Pulse to finely chop the mixture.
- Over medium heat, heat the oil in a skillet. Once the oil is warm, add in the mushroom stems, onion, and garlic mixture. Stir in the salt and pepper. Saute until the mushrooms have released their moisture and the mixture is softened, about 10 minutes. Remove from the heat and transfer to a bowl.
- Add the walnuts, olives, coconut vinegar, and thyme leaves into the food processor. Pulse until the mixture is finely chopped. Add this to the bowl and stir to combine.
- Line up the mushrooms, stem side up, on a baking tray lined with nonstick foil. Fill each mushroom cap with some of the filling. Bake for 35-45 minutes. Drizzle with balsamic reduction and serve.
Notes
Mushrooms vary in size. One time I made this recipe and it filled 40 small mushrooms, and another time, only 15 large mushrooms. It all will depend on the size of the mushrooms you purchase. If you have extra filling, stuff a large portobello and have one big personal stuffed mushroom as an entree the next day.
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