Vegetarian Swedish “meatball” mushrooms have all the flavor and richness of Swedish meatballs but are completely meat-free. I promise you, these mushrooms in Swedish meatball sauce will cure your craving and save you a trip to Ikea!
I must admit that I am a huge Swedish meatball fan. I love the flavor, the gravy, and of course the lingonberry sauce. So when I saw a post on a plant-based recipe Instagram where they made sesame glazed mushrooms, an idea hit me. Why not Swedish meatball gravy mushrooms? I’ve made plenty of plant-based meatballs in my day, but the thought of plump, sauteed mushrooms swimming in that nutmeggy, creamy Swedish meatball gravy really had me drooling so I had to try it.
I’m so glad I decided to try this out because the finished product is amazing! It’s completely vegetarian and would be easy to convert to vegan. The gravy sticks to the mushrooms exactly like Swedish meatballs. However, it’s way fewer calories and doesn’t leave you feeling super heavy after eating it. I spare no expense with the gravy, so it’s plenty of butter and cream. This means you won’t lose any of that richness associated with traditional Swedish meatballs.
This dish would be an amazing Meatless Monday recipe. It would also be perfect as a vegetarian appetizer at a party.
How to make this Vegetarian Swedish “meatball” mushrooms recipe:
Making this recipe is a cinch, but first make sure you start with fresh, firm mushrooms. Baby bella, cremini, or regular old button mushrooms work just fine. Make sure they are dry and firm. If they’re on the edge of being too old or feel wet at all, they won’t be as good because they will be quite mushy when you cook them.
First, sauté your mushrooms in oil and butter for about 10 minutes total until the mushrooms are well-browned all over.
Remove the mushrooms from the pot and start the gravy. Add a diced onion and cook until it is completely softened. Add butter and flour and cook the flour for 3-4 minutes. Next, add nutmeg, allspice, and ground white pepper. From there, simply whisk in 2 cups of water.
To finish the gravy, add heavy cream and vegetarian Worcestershire sauce. Throw your cooked mushrooms in the gravy and simmer them for 10 minutes and that’s it! Serve them on mashed potatoes and with a big spoonful of lingonberry sauce for the ultimate vegetarian comfort dinner.
Looking for more vegetarian dinner recipes? Check my archives!
If you made these mushrooms in Swedish meatball sauce, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Vegetarian Swedish “Meatball” Mushrooms
- 1 tablespoon neutral oil
- 2 pounds fresh, firm baby bella mushrooms stems trimmed right at the base of the mushroom
- 2 tablespoons butter
- 1 yellow onion peeled and minced
- 3 tablespoons butter
- ¼ cup flour
- ¾ teaspoon nutmeg
- ½ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- 2 cups water or vegetable stock
- ½ cup heavy cream
- 1 tablespoon vegetarian Worcestershire sauce
- Salt and pepper to taste
- Mashed potatoes
- Lingonberry sauce
- Fresh parsley minced
Cook the mushrooms:
- Heat oil in a wide pot over medium-high heat. Melt the butter into the oil. Once frothy, add the mushrooms cap-side down (in batches if necessary) and cook for 10 minutes until well-browned all over. Season with salt and pepper and transfer to a plate.
Cook the onion:
- Add the minced onion to the pot over medium heat. Cook, stirring occasionally, for 5-7 minutes until completely softened.
Cook the flour:
- Sprinkle the flour over the onion and cook for 3-4 minutes. Add the nutmeg, white pepper, and allspice and toss to combine.
Finish the sauce:
- Keep the heat on medium. In ½ cup increments, whisk the water or stock into the flour until smooth and creamy. Once all of the liquid has been added and the sauce is smooth, season it with salt and pepper.
- Whisk in the heavy cream until incorporated and add the vegetarian Worcestershire sauce. Continue whisking until smooth.
Finish the Swedish “meatball” mushrooms:
- Add the sautéed mushrooms to the sauce and toss to coat. Reduce heat to low and simmer for 10 minutes. Taste and season once more.
- Spoon the mushrooms and sauce over mashed potatoes and serve with freshly minced parsley and lingonberry sauce. Enjoy!