Hold tight because I'm about to show you how to make the easiest Vegan Mushroom Pies ever! Tender, juicy portobello mushrooms are stuffed with sweet caramelized onions and a sprinkle of thyme, then topped with a quick and simple, buttery, golden pie crust. Bake them in your oven or air fryer for a really delicious weeknight dinner. Don't forget the gravy!
FEATURED COMMENT:
"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. It's definitely a keeper!" - Gwen ⭐️⭐️⭐️⭐️⭐️ More reviews →
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Pie is one of my favourite things EVER, but let's be honest, it can be a bit of a faff to make. Not these, though! These Easy Vegan Mushroom Pies are the answer to all your pie prayers.
Each little pie starts with a meaty portobello mushroom, stuffed full of sweet, caramelized onions and fragrant thyme, then topped with a rich, buttery, golden pastry crust that bakes up beautifully golden and crisp.
They're made from scratch but ridiculously simple, which makes them perfect for beginners and busy weeknights alike. Even better, you can make them ahead and pop them in the oven when you're ready. Seriously tasty comfort food with hardly any effort!
Be sure to read my tips for choosing perfectly shaped mushrooms. It's really important!
Mel x
P.S. Love portobellos? Try my Portobello Pot Roast next!
Ingredient Notes
To make these easy vegan mushroom pies for dinner, you will need:
- Portobello mushrooms - No substitutions here. You must use portobellos, and it is very important that you read my tips for choosing the perfect mushrooms. They must be the right shape to work in this recipe.
- Onions - Yellow, white or red onions. It doesn't matter.
- Thyme - Dried or fresh. It works so well with the mushroom and onion and adds loads of flavour to this very simple vegan recipe.
For the crust, you can make the super quick and easy pie crust that is included, which needs:
- 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!
OR you can use my healthy pie crust for an oil-free pie, OR you can use store-bought pie crust from the store (shortcrust or puff) to make this recipe even easier. Many are accidentally vegan.
For the "egg" wash:
- Maple syrup & dairy-free milk - This is my favourite combo for turning pie crusts nice and golden. If you don't have maple syrup, brush the tops with some dairy-free milk or oil instead.
IMPORTANT - Choosing The Perfect Portobello Mushrooms 🍄🟫
The secret to these pies is picking the right portobellos. Look for nicely domed mushrooms that form a little bowl when you flip them upside down. That hollow is where all those lovely caramelized onions go, and you want room to pile them in generously before adding the crust. Flat mushrooms won't work here because there's nowhere to put the filling!
Serving Suggestions
My favourite ways to serve Easy Vegan Mushroom Pies include:
- With mashed potatoes or vegan scalloped potatoes, green beans, and a generous glug of easy vegan gravy.
- Sunday roast style with roast potatoes, veggies, red wine gravy, and all the trimmings!
- With chips (fries) and baked beans (a very British combo!)
- As part of your holiday meal with Green Bean Casserole, Caramelized Brussels Sprouts, Vegan Stuffing, Sweet Potato Casserole etc.
- With Red Cabbage with Apples.
- With sweet potato mash and Brussels sprout salad.
Recipe FAQs
Yes! Sauté the onions in a drop of water instead of using oil, and for the crust use my Healthy Pie Crust recipe (half the recipe).
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 is crisp. Be sure to wait for the jam to cool down before attempting to eat. It will be scalding hot!
Recipe
Easy Vegan Mushroom Pies
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 large portobello mushrooms, IMPORTANT - see recipe notes for tips on choosing them
- 2 teaspoons olive oil, or a few drops of water for oil-free
- 1 medium onion, cut in half, then sliced into very thin half moons
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 2 pinches each of salt & black 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 (shortcrust or puff)
For the 'egg' wash
- 3 tablespoons dairy-free milk
- 1 tablespoon maple syrup, or just 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 a 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 dinner 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 humidity. 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 margin 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 (bowl/cavity side up) on a greased or lined baking sheet. Fill the cavities with the cold caramelized onions. Sprinkle with dried thyme and a generous pinch/grind of salt and black pepper.
- Top with the pastry circles. Crimp or press down with a fork all the way around the outside.
- Mix the milk and maple syrup in a small bowl and brush the top of each pie generously (or use just milk, or 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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Katherine says
Have you added vegetables to it like broccoli?
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 as long as it fits in the mushroom and you can easily cover it with the crust. I once used up some leftover vegan meatloaf in mine and they were so yummy!
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!