A few years ago a friend of mine brought stuffed mushrooms to a Christmas party. They looked SO GOOD. The filling wasn’t vegan (bummer) but I asked her what was in them anyway. My mental notes morphed into an incredibly delicious plant-based version of what I imagine those stuffed mushrooms tasted like. They’re smoky, savory, and a little bit crunchy. I am officially obsessed.
If you’re wondering how to make vegan stuffed mushrooms or vegan coconut bacon, this is the recipe for you!
It can be tricky to make brown hors d’oeuvres look appetizing but if you can get past their looks, these vegan stuffed mushrooms with vegan coconut bacon are little flavor bombs. I couldn’t stop eating them as I was taking photos!
Vegan Stuffed Mushroom Filling
The mushroom filling is made by sautéing garlic in a bit of olive oil, then adding chopped mushroom stems (I love using the whole veggie). Combined with a container of our Smoked Gouda Cheeze Spread, fresh parsley, and coconut bacon, I could’ve eaten that mush with a spoon. I’m glad I didn’t, though, because it tasted 10x better stuffed into tiny mushroom caps and baked until soft and warm.
Quick and Easy Vegan Coconut Bacon Recipe
If you’ve never made coconut bacon, don’t be intimidated, it’s actually super easy. I keep a bag of coconut chips (also packaged as coconut flakes) in my pantry at all times so I can whip up a batch of vegan coconut bacon when the craving strikes. Just toss the coconut chips with neutral oil, tamari, smoked paprika, and maple syrup. Bake for 15 minutes or so and you’ve got a crispy, smoky vegan topping for your favorite salads, soups, and apps!
I made this vegan stuffed mushrooms with vegan coconut bacon recipe on a casual Wednesday afternoon but they’d be a perfect snack for football Sunday. I may even make them for a holiday party this year. Pro tip: you might want to make a double batch – once you eat one it’s hard to stop!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Vegan Stuffed Mushrooms Recipe
and Vegan Coconut Bacon Recipe
- 1 cup unsweetened coconut chips (not shredded coconut!)
- 1 teaspoon grapeseed oil
- 1 tablespoon soy sauce
- 2 teaspoons smoked paprika
- 1 teaspoons maple syrup
- 1 pound baby bella mushrooms
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- ¼ teaspoon salt
- Few twists of black pepper
- Plant Perks Smoked Gouda Cheeze Spread
- ¼ cup fresh parsley, finely chopped (plus more for topping)
- Vegan parmesan, for topping
- Preheat oven to 325F degrees and line a baking sheet with parchment paper.
- Combine the coconut chips, grapeseed oil, soy sauce, smoked paprika, and maple syrup in a bowl. Toss to coat the coconut chips in the sauce.
- Spill the coconut chips onto the baking sheet and drizzle with any remaining liquid from the bowl. Bake for 15 minutes, stirring halfway through, until the coconut bacon is lightly browned and crisp. Keep an eye on the coconut bacon in the last few minutes of baking – it can go from crisp to burnt in a matter of seconds!
- When cool enough to handle, use your hands to break up the coconut bacon into tiny pieces.
- Meanwhile, remove the stems from the mushrooms. Finely chop the stems and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 3 minutes. Then add the chopped mushroom stems and continue to cook until the mushrooms are soft, another 3 minutes. Season with salt and a few twists of black pepper.
- Increase your oven temperature to 350F degrees. Combine the sauteed mushroom stems, Smoked Gouda Cheeze Spread, parsley, and ⅓ cup of the coconut bacon in a mixing bowl.
- Arrange the mushroom caps upside down on a baking sheet and fill each with a teaspoon of the cream cheeze mixture. Bake for 15 to 20 minutes, until the topping is golden brown and liquid begins to seep out from under the mushrooms.
- Transfer the stuffed mushrooms to a serving platter and top with more parsley, coconut bacon, and vegan parmesan.