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Stuffed Mushrooms


4 Servings

Stuffed Mushrooms


  • 16 large mushroom caps

  • 1 cup breadcrumbs (gluten-free if needed)

  • 2 cloves garlic, minced

  • 2 tablespoons vegan cream cheese

  • 2 tablespoons fresh parsley, chopped

  • Salt and pepper to taste


  • Remove stems from mushroom caps and set aside.

  • In a bowl, combine breadcrumbs, garlic, vegan cream cheese, parsley, salt, and pepper.

  • Stuff each mushroom cap with the mixture.

  • Bake at 375°F (190°C) for 15-20 minutes until mushrooms are tender.

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