Irresistible Vegan Stuffed Mushrooms with Coconut Bacon: An Easy & Flavorful Gluten-Free Delight
Prepare to tantalize your taste buds with these extraordinary stuffed mushrooms with coconut bacon. This recipe delivers a rich, savory, and utterly mouth-watering experience, perfect for any occasion. Not only are they incredibly easy to prepare, but they are also completely vegan and gluten-free, making them a fantastic choice for a wide range of dietary preferences. Whether you’re hosting a gathering or simply looking for a delightful side dish, these stuffed mushrooms promise to impress with their complex flavors and satisfying texture.
Stuffed mushrooms have always held a special place in my heart, particularly as the seasons shift into the cooler embrace of fall and winter. There’s something inherently comforting and luxurious about them. This innovative vegan stuffed mushrooms with coconut bacon recipe elevates the classic dish to an entirely new level, infusing it with layers of plant-based deliciousness that will surprise and delight even the most discerning palates.
The culinary journey for this recipe begins with the foundational flavors of earthy mushrooms and aromatic garlic—a timeless combination that sets the stage for what’s to come. The filling itself is a masterpiece of complexity, offering a symphony of tastes and textures. You’ll find the satisfying crunch of nuts, the fresh zest of parsley, and the creamy indulgence of vegan cheese, all coming together in a harmonious blend. Each small bite is packed with a whole lot of flavor, making these a truly memorable appetizer or side.
I find these delectable stuffed mushrooms pair wonderfully with heartier main courses. They’re especially delightful when served alongside a creamy vegan baked mac and cheese or as a perfect complement to my indulgent loaded sweet potato skins. Their versatility means they can grace any dinner table, from casual weeknight meals to festive holiday spreads.
Key Ingredients for Flavorful Vegan Stuffed Mushrooms
Crafting these delectable stuffed mushrooms requires a selection of fresh, high-quality ingredients that build layers of flavor and texture. Here’s a detailed look at what you’ll need, along with some helpful notes and potential substitutions. For precise measurements, always refer to the complete recipe card located at the bottom of this page.
- Baby Bella Mushrooms: These are the star of our dish. Baby bella mushrooms (also known as cremini mushrooms) are ideal because of their robust, earthy flavor and firm texture, which holds up beautifully during baking. They provide a perfect vessel for our rich filling.
- Coconut Oil: Used for sautéing the filling ingredients and brushing the mushroom caps. Coconut oil adds a subtle sweetness and helps achieve a lovely golden finish. You can substitute with olive oil or another high-heat plant-based oil if preferred.
- Garlic: A foundational flavor enhancer. Freshly minced garlic is highly recommended for the best aromatic depth.
- Onion: Finely diced onion adds a sweet and savory base to the mushroom filling, contributing to its complexity. Any type of onion (yellow, white) will work, but a milder sweet onion can be particularly pleasant.
- Parsley: Fresh chopped parsley brightens the filling with its herbaceous notes and a touch of color. Don’t skip fresh herbs for their vibrant impact.
- Pecans or Walnuts: Crushed nuts add a wonderful textural contrast and nutty richness to the filling. Both pecans and walnuts work exceptionally well. For an extra layer of flavor, you can lightly toast them before crushing. Pine nuts are another excellent option, especially for the garnish.
- Vegetable Broth: A splash of vegetable broth helps to bring the filling together, adding moisture and depth as the ingredients cook down. Opt for a low-sodium vegetable broth to control the overall saltiness of the dish.
- Vegan Mozzarella Shreds: This is crucial for the cheesy, gooey texture of the filling. Vegan mozzarella, particularly in shred form, often melts and stretches more effectively than other vegan cheeses, providing that desirable “oozy” quality that complements the mushroom filling perfectly.
- Vegan Parmesan Cheese: Used primarily as a topping, vegan Parmesan adds a salty, umami-rich finish to the baked mushrooms. It crisps up slightly in the oven, adding another layer of texture.
- Crushed Nuts (for garnish): A final sprinkle of crushed nuts offers an extra layer of crunch and elegance. While pecans, walnuts, and pine nuts are excellent choices, feel free to use your favorite nut here.
- Coconut Bacon: The secret ingredient that truly elevates this dish! Coconut bacon provides a smoky, savory, and crispy element that mimics traditional bacon bits without any animal products. If you haven’t made it before, you can find my recipe for homemade coconut bacon here. It’s a game-changer!
How to Properly Clean Mushrooms for Optimal Flavor and Texture
One common question when preparing mushrooms is how to clean them. Unlike other produce, mushrooms are highly porous and will absorb water like a sponge if rinsed directly under a tap. This can lead to waterlogged mushrooms that lack flavor and texture. Instead, follow these simple steps:
- Use a clean, damp paper towel or a soft mushroom brush.
- Gently wipe away any visible dirt or debris from the surface of each mushroom.
- For tougher spots, you can lightly scrub, but avoid excessive moisture.
- Ensure the mushrooms are as dry as possible before cooking to allow for proper browning and flavor development.
Step-by-Step Guide: Crafting Your Stuffed Mushrooms with Coconut Bacon
While this recipe might appear to have a few steps, each one is straightforward and contributes to a truly spectacular finished dish. Follow these instructions carefully, and you’ll be enjoying these delightful vegan stuffed mushrooms in no time.
- Prepare for Baking: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat (like a Silpat). This prevents sticking and makes for easy cleanup.
- Sauté the Flavorful Filling: Heat 1/2 tablespoon of coconut oil in a large skillet or pan over medium-high heat. Once shimmering, add the finely chopped mushroom stems (remember, we saved these!), minced garlic, diced onions, fresh parsley, crushed nuts (pecans or walnuts), and vegetable broth. Season generously with salt and freshly ground black pepper to taste. Cook this mixture for approximately 10 minutes, stirring occasionally. The mushrooms and onions should soften considerably, and most of the liquid should evaporate, concentrating the flavors.
- Integrate the Vegan Mozzarella: Remove the pan from the heat. Immediately stir in the vegan mozzarella shreds until they are thoroughly combined and begin to melt into the warm filling. The residual heat from the mixture will help the cheese become wonderfully gooey and incorporated.
- Stuff the Mushroom Caps: Arrange the cleaned mushroom caps on your prepared baking sheet, ensuring the open side faces upwards. Lightly brush each cap with the remaining 1 teaspoon of coconut oil. This helps prevent them from drying out and promotes a nice texture. Carefully spoon the prepared filling into each mushroom cap, mounding it slightly. The amount will vary based on mushroom size, so distribute the filling evenly.
- Garnish for Perfection: Now for the exciting toppings! Generously sprinkle the stuffed mushrooms with vegan Parmesan cheese, an additional scattering of crushed nuts (pine nuts are wonderful here), and, of course, a good helping of your delicious coconut bacon. These garnishes add incredible flavor, texture, and visual appeal.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for approximately 20 minutes. You’ll know they’re ready when the mushrooms appear slightly puffy, and the vegan cheese on top is bubbly and golden. If your oven runs cool, or your mushrooms are larger, they may need a few extra minutes. Don’t be afraid to let the cheese get extra bubbly for the best flavor!
- Serve and Enjoy: Once baked, carefully remove the baking sheet from the oven. Transfer it to a cooling rack and allow the stuffed mushrooms to rest for just a few minutes. This brief cooling period helps the flavors meld and the cheese to set slightly. Then, it’s time to devour these savory delights!
Expert Tips for Making the Best Stuffed Mushrooms
Achieving perfectly stuffed mushrooms is easier than you think with a few insider tips. Here’s how to ensure your vegan stuffed mushrooms with coconut bacon turn out exceptionally delicious every time:
- Select Prime Mushrooms: The foundation of a great stuffed mushroom is the mushroom itself. When you’re shopping, choose baby bella mushrooms that are firm to the touch, without any signs of softening, dark spots, or sliminess. Freshness is key to maintaining their structure during baking.
- Aim for Consistent Sizes: Try to pick mushrooms that are roughly the same size. This seemingly small detail is crucial for even cooking. If your mushrooms are uneven, some might be perfectly tender while others are undercooked or overcooked. Consistency ensures every bite is just right.
- Do Not Undercook: Patience is a virtue when baking these mushrooms. While 20 minutes is a good guideline, ovens vary. Ensure you cook the stuffed mushrooms long enough for the cheese to become visibly very bubbly and slightly golden. The more bubbly the cheese, the more irresistible and flavorful it will be. Underbaked cheese won’t offer that satisfying gooey texture.
- Avoid Overcrowding the Baking Sheet: Give your mushrooms space! Arranging them with a little room between each one on the baking sheet allows for proper air circulation. This helps them roast evenly and prevents them from steaming, which can lead to soggy mushrooms.
- Season Generously: Don’t be shy with your salt and pepper in the filling. Mushrooms can absorb a lot of seasoning, and proper seasoning enhances all the other flavors. Taste the filling before stuffing, if possible, and adjust as needed.
- Fresh Herbs Make a Difference: While dried parsley can be used, fresh chopped parsley truly elevates the flavor profile and adds a vibrant visual appeal. Always opt for fresh herbs when the recipe calls for them if you can.
Storing Leftovers: Keep Your Stuffed Mushrooms Fresh
If by some miracle you have any of these delicious stuffed mushrooms left over, don’t worry! They store beautifully. Simply transfer any remaining stuffed mushrooms with coconut bacon to an airtight container and refrigerate them for up to 3 days. They reheat wonderfully in the microwave for a quick snack, or you can pop them back in the oven at 300°F (150°C) for about 10-15 minutes until warmed through and the cheese is bubbly again. They’re even tasty eaten cold!
Freezing This Recipe: A Convenient Make-Ahead Option
Yes, you absolutely can freeze these stuffed mushrooms! This recipe is fantastic for meal prepping or making ahead for future gatherings. Place the baked and cooled mushrooms in an airtight, freezer-safe container or freezer bag. They will keep well in the freezer for up to 2 months. When you’re ready to enjoy them, you can reheat them directly from the freezer in the oven at 350°F (175°C) for about 25-30 minutes, or until thoroughly heated and bubbly. This makes them a perfect last-minute appetizer or side dish!
If you give these incredible Stuffed Mushrooms with Coconut Bacon a try, I would absolutely love to hear from you! Please share your thoughts and feedback in the comment section below. Don’t forget to tag me on Instagram with the hashtag #jessicainthekitchen so I can see your wonderful creations! For even more exclusive vegan recipes, make sure to follow me on Instagram and on Snapchat: jessinkitchen. Happy cooking!
Stuffed Mushrooms with Coconut Bacon (Vegan & Gluten-Free)
6
10 minutes
30 minutes
40 minutes
Ingredients
For the Stuffed Mushrooms
- 18 baby bella mushrooms, cleaned, stems cut off and finely chopped (RESERVE stems)
- ½ tablespoon coconut oil (plus 1 tsp for brushing mushroom caps)
- 4 cloves garlic, minced
- ¼ small onion, finely diced (about 2 tablespoons)
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons crushed pecans or walnuts, finely diced
- 2 tablespoons vegetable broth
- 2 tablespoons vegan mozzarella shreds
- Salt and freshly ground black pepper, to taste
For Topping
- Vegan Parmesan cheese
- Additional crushed nuts (e.g., pecans, walnuts, pine nuts)
- Coconut bacon
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Heat ½ tablespoon of coconut oil in a large skillet over medium-high heat.
- Once the oil is hot, add the reserved mushroom stems, minced garlic, diced onions, chopped parsley, finely diced pecans/walnuts, and vegetable broth. Season with salt and pepper to taste.
- Allow the mixture to cook down for about 10 minutes, stirring occasionally, until the mushroom stems and onions are much softer and most of the liquid has evaporated. Remove the pan from the stove and stir in the vegan mozzarella shreds until well combined and the cheese begins to melt into the warm mixture.
- Arrange the mushroom caps on the prepared baking sheet with the open side facing upwards. Lightly brush each mushroom cap with the remaining 1 teaspoon of coconut oil.
- Carefully stuff each mushroom cap with the savory filling mixture. Adjust the amount of filling per cap based on its size, ensuring an equal distribution across all mushrooms.
- Top the stuffed mushrooms generously with vegan Parmesan cheese, additional crushed nuts, and a sprinkle of coconut bacon.
- Bake for 20 minutes, or until the cheese topping is bubbly and slightly golden, and the mushrooms are puffy and tender.
- Remove from the oven and allow to cool slightly on a rack for a few minutes before serving. Enjoy your delicious vegan stuffed mushrooms!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
American
Appetizers, Side Dish
Jessica Hylton