Vegan Cheezy Stuffed Mushrooms

March 1, 2015
Serves 8 Servings
Prep time
Cook Time

This is a great vegan appetizer that will leave your guests shocked that its actually vegan.  Or hell, eat them as a main course because they are big and tasty enough to steal the whole show.  Makes 8 mushrooms.

*Note*  This recipe can be gluten free, all you need to do is use gluten free breadcrumbs!


  • 8 Pieces
    Portobello Mushrooms
  • 6
    minced garlic Cloves
  • 1 Cup
    Vegan Butter
  • 2 Tablespoons
    Lemon Juice (Fresh)
  • 1 1/4 Cup
    Walnut Pieces
  • 3 Cups
  • 2
    Packages Cheezly White Cheddar Shredded
  • Chopped Parsley for Garnish
  • Salt and Pepper to Season


  1. First and foremost, preheat your oven to 400 F or 200 C. In a large casserole dish, place the mushrooms bottom side up and toss half of the garlic in the little scooped out areas. Lightly drizzle about 1/3 cup of the melted butter over the 'shrooms and do the same with the lemon juice. Bake for about 15 minutes to soften and then set aside. Leave the oven on.

  2. In a large mixing bowl, toss in your vegan cheese and mix with the walnuts and about 1/4 cup of the breadcrumbs. Equally divide the mixture among the mushrooms and set aside once more.

  3. Now, with the leftover garlic, melted butter, and breadcrumbs - mix together and add the parsley. Mix again. Season with salt and pepper, taste, and adjust seasonings however you prefer. Cover the stuffed mushrooms with the breadcrumb mixture and place back in the oven for about 10 minutes. Serve hot!


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