The easiest Vegan Mushroom Pie you will ever make! With tender, juicy, meaty portobello mushrooms stuffed with sweet caramelized onions, and a sprinkling of thyme then topped with my quick and easy buttery, crisp pie crust. Oven and air fryer friendly!
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"I made this for my family and it was a huge hit! Even with my kids who tend to be a little on the picky side when it comes to new things so it's definitely a keeper! " - Gwen ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Pie is one of my favorite things EVER but it can be time-consuming and difficult to make. No worries here though because these Easy Vegan Mushroom Pies are the answer to your pie prayers!
These individual mushroom pies are made from scratch but are SO quick and easy. The base of the pie is a meaty portobello mushroom which is stuffed full of sweet caramelized onions and thyme, and then the rich, buttery, crispy pastry nestles on top. So simple and a dream to eat. They can even be made in advance and baked later!
Ingredients
To make this recipe you will need:
- Portobello mushrooms - No subs here. These are the only mushrooms you can use in this recipe. See my tips below for choosing the perfect mushrooms. They must be the right shape.
- Onions - Yellow or red onions are best.
- Thyme - Dried or fresh. It works so well with the mushroom and onion!
And then, for the crust, you can make the super quick and easy pie crust recipe that's included, or you can use my healthy pie crust if you'd like the recipe to be oil-free, or you can buy it ready-made. Many store-bought pie crusts are accidentally vegan.
If you're making the crust you will need:
- Flour - All-purpose flour, or plain flour if you are in the UK.
- Vegan butter - Any will do but a harder variety like Earth Balance or Miyoko's will give you a crisper, flakier result than the really soft margarine-style vegan butter.
- Salt - Just a touch!
And then to brush the crust:
- Maple syrup & dairy-free milk - This is our "egg" wash. It's great for turning your pie crusts nice and golden. You could just use a bit of oil instead though if you don't have any maple syrup.
Choosing The Perfect Portobello Mushrooms
For this recipe, choosing the right-shaped portobello mushrooms is key. They should be nicely domed and when turned upside down they should have a concave/ almost shallow bowl shape so they have space to hold the caramelized onions. You ideally want to be able to fill the cavity really generously before topping them with the crust. If they are the flatter ones that you sometimes find there will be no space to put your caramelized onions.
How To Make The Easiest Vegan Mushroom Pies EVER!
Can't wait to make these gorgeous little pies? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:
- Caramelize the onions in a pan then leave them to cool.
- Cut the stems out of the mushrooms and wipe them clean. To save wasting them you can chop them finely and add them to your gravy or save for another dish like an omelette, bolognese, soup, or curry.
- Make the pastry (or use store-bought), then cut circles a little bigger than the mushroom tops. You can use the mushrooms as a rough template.
- Fill the mushrooms with the caramelized onion, and sprinkle with thyme, salt & pepper.
- Cover with the pastry rounds and crimp the edges or press them down all around with a fork.
- Brush with dairy-free milk & maple "egg wash" then bake or air fry.
Making In Advance
These little pies can be prepped and assembled in advance. Once ready place them carefully in an airtight container (without crowding them) for up to 2 days. Remove from the fridge, place on a baking tray, brush with "egg wash", then bake.
Serving Suggestions
I love to serve my Easy Vegan Mushroom Pies with one of these potato dishes:
Some fresh steamed vegetables, caramelized Brussels sprouts, red cabbage with apples, and a generous glug of vegan gravy would be very nice too!
Recipe FAQs
You will have some offcuts left over after making this. I always make jam tarts with mine! Roll it out about ⅛ inch thick and cut circles big enough to line a muffin tin, or just grab pieces and press them into the muffin tin with your fingers so it lines the bottom and comes up the sides a bit. Fill ¾ of the way with jam of choice then bake at 375°F (190°C) for 12 to 15 minutes or until the jam is bubbling and the pastry crisp. Be sure to wait for the jam to cool down before attempting to eat. It will be scalding hot!
Yes! Saute the onions in a drop of water instead of using oil, and for the crust use my Healthy Pie Crust recipe (half the recipe).
Recipe
Easy Vegan Mushroom Pies
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 large portobello mushrooms , see recipe notes for tips on choosing them
- 2 teaspoons olive oil , or a few drops of water for oil-free
- 1 medium yellow or red onion , cut in half then sliced into very thin half moons
- 1 teaspoon sugar , optional
- 1 teaspoon dried thyme
- 2 pinches each of salt & pepper
For the crust
- 1 cup (125 grams) all purpose flour , plain flour in the UK
- ¼ teaspoon fine sea salt
- 5 tablespoons (60 grams) vegan butter , hard and cold
- a few tablespoons ice cold water
- OR a ½ recipe healthy pie crust , (oil-free & can also be gluten-free)
- OR 1 pack store-bought pastry dough
For the 'egg' wash
- 3 tablespoons milk of choice
- 1 tablespoon maple syrup , or just use milk but it won't be quite as golden
- OR a little olive oil
INSTRUCTIONS
- Preheat oven to 420 °F (215°C).
- Heat a small pan over medium heat, add the oil (or a few tablespoons of water), and once hot add the onion and sugar. Cook stirring frequently until brown, sweet, and caramelized (about 10 minutes). Remove from the heat and leave to cool completely.
- Remove the stems from the mushrooms with a sharp knife. Wipe the mushrooms clean with a dry cloth.
- Add the flour to a bowl and stir in the salt. Add the vegan butter and either cut it into the flour with a pastry cutter or fork or rub it in with your fingertips until it looks like coarse breadcrumbs.
- Add the cold water a tablespoon at a time stirring with a knife until you can form it into a smooth dough. You will probably need about 4 tablespoons but this will vary depending on your flour and the time of year. Try not to over-handle it.
- Lightly flour a clean surface and roll the dough out just big enough that both mushrooms can sit on it with about ½ an inch of pastry left around the edge of each one.
- Cut 2 circles (using the mushrooms as a guide) about ½ an inch bigger than each mushroom. The circle doesn't have to be perfect.
- Place the mushrooms upside down on a greased or lined baking sheet. Fill the bowl-shaped cavities with the cold caramelized onions. Sprinkle with dried thyme and a generous pinch/grind of salt and pepper.
- Top with the pastry circles. Crimp or press down with a fork all the way around the outside.
- At this stage, you can store the pies in the fridge for up to 2 days. Put them in an airtight container to stop them drying out, then when you want to bake carry on with the next step.
- Mix the milk and maple syrup in a small bowl and brush the top of each pie generously (or use a little oil instead). Use a sharp knife to make a small ½-inch incision in the middle of each pastry top.
- Place in the hot oven and bake for around 30 minutes until the crust is golden and crisp.
To air fry
- Prep as instructed. Lightly grease the air fryer basket and place the mushroom pies in it. Cook at 380° (193°C) or as close to that as you can with your settings, for about 13 to 14 minutes or until the crust is golden brown.
NOTES
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Tracy says
This was delicious. More impressively, my MEAT loving husband loved it and had seconds! He even asked for me to add this to the “rotation”!! Thanks for the recipe and the suggestion to add your vegan gravy - that was perfect together.
Melanie McDonald says
So pleased you both enjoyed it, and thank you for coming back to leave a review. It's much appreciated!
Karen says
I made this recipe years ago as part of our holiday dinner. I'm bringing it back this year. I'm curious what you think about adding garlic, fried or roasted? I can't get the idea of adding garlic out of my mind
Melanie McDonald says
This is such a versatile recipe. Some garlic would be lovely, added to the onions in the last couple minutes of cooking. You could pretty much stuff the mushrooms with anything before adding the pie crust on top. I once used up some leftover vegan meatloaf in mine and they were so yummy!
Hazel says
Has anyone made these using Puff Pastry instead of shortcrust? If so did you find it take a shorter length of time to cook - would you need to partially cook mushrooms before topping????
Melanie McDonald says
Should be fine. No need to partially cook the mushrooms. As for timings, you'll know it's done when the pastry is nice and puffy and golden. The time might change a little but it shouldn't be too significant.
Maureen says
Easy to make and so tasty. I really appreciate you giving your recipe weights in grams as I live in the UK saves me having to try and convert cups to metric. So glad I have found your site, this is the third recipe I have made and they have all been delicious and turn out great
Melanie McDonald says
Love to hear that Maureen, thank you!
Angela Terrington says
Really great and so simple and easy.
Served them as part of a vegan brunch. Fab
Thank you
Denise Thaller says
Made these last night and I loved them! Will make again. Note - I did use store bought pastry. Maybe next time I’ll make my own. I made four and put our intials in them in the leftover dough. Very cute.
Gwen says
I made this for my family and it was a huge hit! Even with my kids who tend to be a little on the picky side when it comes to new things. They've actually asked for this to be our Thanksgiving meal this year, so it's definitely a keeper! Thanks, Mel!
A Virtual Vegan says
That's awesome Gwen. I'm so pleased everyone enjoyed it!
momofsix says
I'd like to try these, but the sodium content is making me pause. There is only a 1/4 tsp of salt in the entire recipe. Nothing else seems to have any sodium. What is making it so high?
A Virtual Vegan says
Nearly everything has sodium in it, even the mushrooms, onion, and flour. A quarter teaspoon of salt has 581mg, then a standard vegan butter like Earth Balance has about 105mg per tablespoon so those 2 make up the majority of it. It only contains about quarter of your daily recommended sodium amount per portion.
Pat says
I made the mushroom pies for dinner tonight. Delicious. I will definitely make them again.
A Virtual Vegan says
Awesome! I'm so glad you enjoyed them!
Skipper says
I enjoyed making the mushroom pies...we all loved the results! I would make them again! I like how your instructions were clear and easy to follow!
Thank you!
A Virtual Vegan says
So glad you enjoyed them!
Bernadette says
I really appreciate the nutrition facts included with your recipes!
A Virtual Vegan says
I'm glad they are helpful! Thank you!
Pam Allard says
This was excellent! Thank you!
A Virtual Vegan says
Thank you Pam, I'm glad you enjoyed it!