Perfect for a BBQ side or as an appetizer!

The side dish of your dreams! These vegan stuffed mushrooms with cheese are delicious, easy to make, and require zero skills, and yet they look like the stuff straight from a chef's kitchen! They can be served as a side dish for a nice barbecue, as a starter for your dinner, or of course, on their own because they are satisfying and delicious!

Enough chitchat! Here is the recipe!


• 10-12 whole baby bella, portobello, or button mushrooms - cleaned with a paper towel
• 2 TBSP olive oil
• 2 cloves garlic minced or 1/2 teaspoon garlic powder
• 1 small tomato, minced
• 3 inches worth of a leek, minced
• ¼ cup breadcrumbs
• 2 TBSP fresh parsley finely chopped
• ½ cup of vegan cheese, grated plus more for topping
• ¼ cup onion, minced
• ½ tsp of dried oregano
• Salt & pepper to taste
• 1/4 teaspoon allspice


  • 1.
    Remove the mushroom stems, then mince the stems. Reserve.
  • 2.
    Over medium heat, add olive oil to a pot, when hot, add the onions, stir for 3 minutes, then add the leeks, the minced mushroom stems, salt, pepper, garlic powder, oregano, and allspice, and stir until the onions are transparent.
  • 3.
    Add the tomatoes, and stir until everything is light golden brown.
  • 4.
    Add the vegan shredded cheese, and the breadcrumbs, stir to combine and turn off the heat.
  • 5.
    Fill the mushrooms with the leeks, tomatoes, and mushroom mixture, cover with more shredded cheese place them in a cooling rack then place the cooling rack on a baking sheet, this way the shrooms won’t be soft and wet.
  • 6.
    Bake the stuffed mushrooms in a preheated oven at 200C / 390F for 15 to 20 minutes.
  • 7.
    Remove the stuffed mushrooms from the oven, sprinkle some minced fresh parsley on top of the mushrooms and enjoy!
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