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  • Writer's pictureCheryl Ferguson

Vegan Stuffed Mushrooms

This recipe comes from a delightful little cookbook called "Vegan Junk Food" by Lane Gold. This is a great find, because, although most vegan cookbooks focus on making meals as healthy as possible, sometimes you just need a little guilty pleasure.

There are quite a few great recipes and ideas in this book, but I chose Stuffed Mushrooms to try, as I love mushrooms and I am always looking for great vegan appetizers to prepare. Also, I loved the short ingredient list and easy prep!


1 pound baby portabello mushrooms (I couldn't find these, so I used large cremini mushrooms and they worked perfectly)

1/4 cup chopped onions

1 clove minced garlic

2 Tbsp vegan butter or margarine

1/2 cup vegan cream cheese

1 1/4 cup breadcrumbs (I used Panko)

1/2 tsp oregano

1/2 tsp salt

1/2 tsp black pepper

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

To prepare the mushrooms, remove the stems and set aside (you will need them). Wash stems and caps and scrape out black gills if using portabello. Chop up the mushroom stems you removed. Place the mushroom caps on the prepared baking sheet.

Melt the vegan butter/margarine in a pan and cook together the mushroom stem pieces, the onions and garlic, until the onions are translucent.

In a bowl, whisk the cream cheese until smooth and mix in the mushroom mixture, 3/4 cup of the breadcrumbs, oregano, salt and pepper.

Spoon the filling into each mushroom cap, and then sprinkle each one with more breadcrumbs.

Bake for 8-10 minutes. Enjoy!

Simplicity rating: ⭐⭐⭐⭐⭐ This was so easy and quick. I honestly think it took less time than going to the store and buying the frozen version and cooking them.

Vegan rating: ⭐⭐⭐⭐⭐ Perfectly satisfying appetizer! Great flavor, great textures...

Carnivore rating: ⭐⭐⭐⭐

Kid rating: ⭐⭐⭐ (my kids aren't into cream cheese; if they were I am convinced this rating would be higher!

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