Vegan Italian Stuffed Mushrooms
These little stuffed caps are the kind of appetizer that disappears before you even sit down, and they make four generous servings without any fuss. The filling is built around hearty green lentils, sautéed mushroom stems, and oil-packed sun-dried tomatoes, so every bite has real substance and a deep, savory richness that doesn't feel like anything is missing. Fennel seeds, dried oregano, and a pinch of red pepper flakes give the whole thing an unmistakably Italian character, while nutritional yeast adds that slightly cheesy, umami depth without a drop of dairy. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. The caps roast at 400°F until they're fork-tender and the tops turn golden, which takes less than 25 minutes — easy enough for a weeknight but impressive enough for a dinner party spread. Finish with torn fresh basil and a sprinkle of vegan parmesan if you have it, and you've got a dish that looks like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the mushrooms
- 12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 1 cup cooked green or brown lentils (from about ⅓ cup dry)
- reserved mushroom stems, finely chopped
- 3 tbsp sun-dried tomatoes (oil-packed), drained and finely chopped
- 2 cloves garlic, minced
- ½ tsp fennel seeds
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 2 tbsp vegan parmesan, for topping (optional)
- 1 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Separate the mushroom stems from the caps. Finely chop the stems and set aside. Brush the mushroom caps inside and out with 1 tbsp of the olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper. Arrange them gill-side up on the prepared baking sheet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!