Italian-inspired creamy cranberry risotto-stuffed vegan mushrooms make for a stunning and delectable appetizer. This delicious finger food is one you’ll find yourself craving time and time again.
This recipe was originally published in December 2018. It has been updated for content and photos.
These vegan stuffed mushrooms are delicious and gorgeous, and the cranberries make them ultra-fastive.
So serve them up on Thanksgiving, Christmas, or any given Sunday!
I LOVE stuffing delicious food into other delicious food. 🙂
From recipes like these loaded sweet potatoes, lasagna stuffed portobello mushrooms, Mexican stuffed peppers, or these taco zucchini boats, there’s something truly extraordinary about stuffing veggies.
Jump to:
Why you’ll love these
- They’re fun little appetizers, perfect for parties, or a romantic dinner for two.
- The cranberry risotto makes these festive enough to enjoy for the holidays. Think Thanksgiving, Christmas, and New Year’s Eve. But they’re also great for Valentine’s Day, Mother’s Day, or ANY DAY.
- Just six ingredients are needed for a flavour-filled bite that will knock your socks off!
- You can prep these vegan stuffed mushrooms in advance and bake just before serving. Easy peasy! 🥳
- Perfect for all sorts of eaters: vegan, dairy-free, vegetarian, gluten-free (no breadcrumbs needed), nut-free, and oil-free.
Ingredients
Here’s everything you’ll need for this incredible vegan stuffed mushroom recipe.
- Mushrooms: Choose ‘stuffers’ mushrooms, or cremini mushrooms. If they are very small, buy a few extra. 🙂
- Onion + Garlic: For added flavour to the stuffing.
- Broth: Use a flavourful broth that you enjoy. I prefer my homemade bouillon.
- Arborio rice: Arborio is the ideal rice for risotto, so try not to substitute unless necessary.
- Cranberries: Dried cranberries that are unsweetened work best, but sweetened ones are also fine if that’s all you can find.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Prep the mushrooms
Use a paring knife to gently remove the mushroom stems and set them aside. (photo 1)
Scrape away any remaining gills with a small spoon so there’s room for stuffing. (photo 2)
Place the mushrooms hollow side down on a baking sheet and bake for 10 minutes. (photo 3)
Flip the mushrooms around and use a paper towel to blot away any excess moisture. (photo 4)
Make the cranberry risotto
Sauté the chopped mushroom stems, onion, and garlic and sprinkle with salt and pepper. (photo 5)
Then add the arborio rice and stir constantly for about 30 seconds. (photo 6)
Add the broth approx. ½ cup at a time and simmer over medium heat. Stir often until absorbed. (photo 7)
Keep repeating this process until you’ve consumed all of the broth, approx. 20 mins. (photo 8)
Stuff and bake
When the risotto is cooked, stir in the dried cranberries to distribute them. (photo 9)
Then generously stuff the mushroom caps and sprinkle with parmesan cheese. (photo 10)
Return the vegan stuffed mushrooms to the oven, and bake for another 15 minutes. Then serve them warm with a sprinkle of fresh herbs like parsley, thyme, rosemary, or basil and an extra pinch of vegan parmesan cheese.
Substitutions + Variations
- For the rice: I highly recommend arborio rice, for the absolute best texture and creaminess. However, if you must use another option, follow the cooking instructions for the variety chosen. You will need to decrease the broth with other types.
- For the cranberries: You may try other dried fruits like raisins, chopped dried figs, or chopped dates.
- To add crunch: Top your stuffed mushrooms with panko breadcrumbs before the second bake. Or stir some chopped pine nuts, walnuts, or blanched and chopped almonds into the risotto. (NOTE: These options will increase the calories and fat. Choose gluten-free panko bread crumbs if needed.)
Or try these vegan lasagna stuffed portobello mushrooms.
Storage
Leftovers keep in the fridge for 2-3 days in a sealed container.
I don’t recommend freezing these as it alters their texture.
Expert Tips for Success
- Use caution when removing your mushroom stems. Don’t rush, especially if it’s your first time making stuffed mushrooms.
- If it’s your first time making stuffed mushrooms, buy a few extra, just in case some break. Then, if you do end up with a couple of broken ones, finely chop them and add them to your stuffing. No waste.
- Dry the excess liquid after the first round of baking your mushrooms. Don’t skip this step.
- Do NOT add all the broth at once, to your pan of arborio rice. When making Italian risotto, the slow way, is the best way for a perfectly creamy texture (without adding creams, vegan butter, or vegan cream cheese).
More delicious risotto recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 15 stuffers mushrooms large cremini or white button mushrooms
- ½ small onion finely chopped
- 2 cloves garlic minced
- ½ cup arborio rice
- 3 cups low sodium vegetable broth
- ⅓ cup dried unsweetened cranberries
- salt + pepper to taste
Optional Garnish
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Use a paring knife to carefully remove the mushroom stems, finely chop them, and set aside. Then use a small spoon to gently scrape out the gills and discard.
- Place the mushrooms hollow side down on your tray and bake for 10 minutes. Remove them from the oven and use a clean dish towel or paper towel to absorb the excess moisture that the mushrooms release during baking. (Dry the parchment paper too.) Then flip them hollow side up and set them aside.
- Meanwhile, add the onion, garlic and chopped mushroom stems to a large pan and sprinkle with salt and pepper. Dry sauté for about 5 minutes (the mushrooms will release moisture so you won't need oil) until softened and reduced. Then add the rice and mix well, cooking/toasting for about 30 seconds.
- Add approx. ½ cup of broth to your pan, stirring often until absorbed. Continue adding broth about ½ cup at a time, stirring your risotto often. Wait until the liquids are absorbed before adding the next portion of broth. Repeat until all 3 cups of broth are used. This will take around 20 minutes. Then remove the pan from the heat, and stir in the cranberries.
- Increase the oven temperature to 400℉/204℃. Then, generously stuff the mushrooms, sprinkle with vegan Parmesan cheese, and bake for 15 minutes.
Notes
- Use caution when removing your mushroom stems. Don’t rush, especially if it’s your first time making stuffed mushrooms.
- If it’s your first time making stuffed mushrooms, buy a few extra, just in case some break. Then, if you do end up with a couple of broken ones, finely chop them and add them to your stuffing. No waste.
- Dry the excess liquid after the first round of baking your mushrooms. Don’t skip this step.
- Do NOT add all the broth at once, to your pan of arborio rice. When making Italian risotto, the slow way, is the best way for a perfectly creamy texture (without adding creams, vegan butter, or vegan cream cheese).
Cindy says
These were amazing!!!! I made a test batch last night so I can put them on my Christmas menu and they certainly passed the test!!!! Cannot wait to serve these to my family on Christmas Day!!!
Rosa says
Thrilled to hear that Cindy! Thanks for sharing. 🙂
Sarah says
Omgosh Rosa!! These were amazing!!!! Wish I could give more than 5 stars!
Rosa says
YAY!! Thrilled to hear that Sarah. Thanks so much. 🙂
Jess says
Made these on New Years day and they were a hit! Thanks!
Rosa says
Yay! Thanks for sharing Jess!
Dana says
Looks awesome! How far I advance can you make them , and if so are they completely stuffed.
Rosa says
You can fully prep and stuff one day before the second bake step. Enjoy 🙂
LJ says
I made these as per recipe. They were good but tasted a lot like the broth only. . I think I would add nuts for a little crunch and some herbs next time.
Rosa says
Glad you enjoyed, nuts sound great!
Nira teller says
What a wonderful recipe. Thank you
Rosa says
My pleasure Nira. 🙂
Tami says
I can’t wait to try this recipe, it looks so delicious! What would you use instead of cranberries though? I try to make my meals as oil-free as possible and it’s difficult to find dried fruit without any added oil. 🙁
rosa says
Hi Tami, any dried fruit would be a good replacement but if that’s not an option, how about some chopped walnuts or pecans? I do like the tang that the cranberries add, but nuts would give these a nice crunch. Hope that helps!
Chloe says
I’ve never thought of doing stuffed mushrooms with risotto inside, thank you!
rosa says
Hi Chloe, thrilled you enjoyed! 🙂
Jay says
Made these for Christmas Day and they were a huge hit! Gone in minutes. Thanks for sharing! ✌️
rosa says
Thanks Jay! I’m so glad they were a hit. We made these for the holidays as well, and they were VERY well received. 🙂