Vegan Stuffed Mushrooms with Cashew Cheese and Herbs

When it comes to creating a crowd-pleasing appetizer that feels both elegant and comforting, vegan stuffed mushrooms are a perfect choice. These bite-sized delights are filled with rich, savory flavors — sautéed mushroom stems, caramelized shallots, garlic, and creamy vegan cashew cheese — all baked to golden perfection. The result is a satisfying balance of earthy and indulgent, yet entirely plant-based.

This recipe is especially wonderful for a Vegan Thanksgiving menu, offering a warm, flavorful start to the meal that everyone at the table can enjoy. The mushrooms themselves serve as a beautiful symbol of fall, grounding the dish in seasonal simplicity while showcasing how decadent vegan cooking can be. Each mushroom cap becomes a little vessel of umami, filled with a creamy, herb-flecked filling that rivals any dairy-based version.

What makes this recipe shine is the texture and depth from the sautéed mushroom stems and shallots, combined with the tangy richness of vegan goat-style cheese from brands like Rebel or Treeline. Fresh parsley adds a touch of brightness, balancing out the savoriness for a clean, aromatic finish. It’s a dish that manages to be rustic yet refined — ideal for serving before a hearty vegan main course like lentil loaf or roasted vegetables.

Whether you’re hosting a full vegan Thanksgiving or simply want to include more plant-based dishes at your holiday table, these stuffed mushrooms will win over even the most traditional palates. They’re easy to prepare, bake beautifully, and present elegantly, making them the perfect small bite to serve with a glass of sparkling wine or cider as guests gather. Warm, aromatic, and full of flavor — these vegan stuffed mushrooms set the tone for a Thanksgiving celebration rooted in abundance, compassion, and culinary creativity.

Vegan Stuffed Mushrooms with Cashew Cheese and Herbs

Serves: 6 (12 mushrooms)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 12 cremini or baby bella mushrooms, cleaned and stems removed (reserve stems)

• 1 tablespoon olive oil, plus more for drizzling

• 1/2 medium shallot, finely minced

• 1 cloves garlic, finely minced

• Mushroom stems, finely chopped

• 1/4 cup vegan goat cheese-style cashew cheese (such as Rebel or Treeline)

• 2 tablespoons finely chopped fresh parsley + extra for topping

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the mushrooms:
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently remove the mushroom stems and set aside. Lightly brush the mushroom caps with olive oil and place them hollow side up on the baking sheet.

2. Make the filling:
   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Stir in the garlic and chopped mushroom stems; sauté for another 3–4 minutes until softened and fragrant.

3. Add cheese and herbs:
   Remove from heat and stir in the cashew cheese until creamy and combined. Add chopped parsley, then season generously with salt and pepper. Taste and adjust seasoning.

4. Stuff the mushrooms:
   Spoon the filling evenly into each mushroom cap. If desired, top with a light sprinkle of breadcrumbs for extra texture. Drizzle lightly with olive oil.

5. Bake:
   Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.

6. Serve:
   Garnish with extra parsley and serve warm.

These vegan stuffed mushrooms are a beautiful example of how simple ingredients can create something deeply flavorful and satisfying. Each bite brings together the earthy richness of roasted mushrooms, the delicate sweetness of shallots, and the creamy tang of vegan cashew cheese — a combination that feels both comforting and elevated. Fresh parsley adds a touch of vibrancy, tying all the flavors together for a well-balanced finish that delights the palate.

As part of a Vegan Thanksgiving menu, these stuffed mushrooms shine as the perfect appetizer. They’re light enough to leave room for the main course, yet rich in flavor and texture, setting a celebratory tone for the meal ahead. Even non-vegan guests will be impressed by their depth and savoriness, proving that plant-based dishes can be every bit as indulgent as traditional fare.

What makes this recipe truly special is its versatility — it can be made ahead, served warm or at room temperature, and pairs beautifully with everything from crisp salads to hearty grain dishes. Whether you’re hosting an intimate dinner or a festive gathering, these vegan stuffed mushrooms bring warmth, elegance, and gratitude to the table — a perfect reflection of the spirit of Thanksgiving itself.