Cheesy Fungi (Stuffed Mushrooms) – Vegan Thanksgiving Recipe

C’mon, you know you love ’em. There’s one at every party: the hilarious trainwreck cracking the most asinine jokes. But it wouldn’t be a party without one! Garlicky, juicy, cheesy, and delectably savory. This Cheesy Fungi never gets annoying, and any party is better with lots more than one. Oh, and he’s easy to boot 😉 Yeah, I’m corny as heck and I’m FINE with it

Video Tutorial for Vegan Baked Stuffed Mushrooms

This video was added on November 21, 2014


Vegan Daiya Cheese and Garlic Stuffed Mushroom Caps

Vegan Daiya Cheese and Garlic Stuffed Mushroom Caps

Vegan Cheese Stuffed Garlic Mushrooms – Vegan Thanksgiving Recipe


  • 10 mushrooms with caps at least 1 1/2″ in diameter (just makes stuffing them easier)
  • Mushroom stuffing:
    • 1-4 cloves garlic, minced
    • 1 tsp onion powder
    • dash of cayenne
    • 1/4 tsp paprika
    • 3 tbs shredded cheese alternative (I’m using Daiya Pepperjack cheese alternative)

Pre-heat your oven to 400 F. This is a small dish, so a toaster oven works great and conserves energy!

Clean and de-cap the mushrooms. The easiest way to decap a mushroom is to hold the mushroom cap side down in one hand and, with the other hand, grip the stem closest to the cap and gently move it back and forth until it comes off. The stem should come right off and leave the cap intact.

Mince the mushroom stems and mix with the filling ingredients in a bowl. If needed, crumble the cheese so it is the same consistency as the other ingredients. Pack each mushroom cap with the thoroughly mixed filling.

Place the mushrooms in a greased parchment-lined baking pan. Bake in a pre-heated 400 F oven for 15-20 minutes or until the you can see the cheese melted and bubbling.

Place the mushrooms in a serving dish and add some cayenne or black pepper and serve.

A sprinkling of fresh herbs just makes these mushrooms prettier.

A sprinkling of fresh herbs just makes these mushrooms prettier.

This recipe is part of the Vegan Thanksgiving 2011 Project. To see the rest of the menu, click here.

Printable recipe for Baked Garlic Stuffed Mushrooms

Vegan Baked Garlic Stuffed Mushrooms
Yields 10
These juicy, garlicky mushrooms are low in fat but bursting with savory flavour. Follow the recipe or customize with your favorite herbs and additions.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
  1. 8-10 mushrooms with caps at least 1 1/2" in diameter (just makes stuffing them easier)
  2. 1-2 cloves garlic, minced
  3. 1 tsp onion powder
  4. dash of cayenne
  5. 1/4 tsp paprika
  6. 3 tbs shredded vegan cheese alternative
  1. Preheat oven to 400°F or 205°C.
  2. Clean and dry the mushrooms and remove and reserve the stems.
  3. Place the mushroom caps upside-down on a baking pan lined with parchment paper for easy clean up.
  4. Chop the mushroom stems finely and combine with the other filling ingredients.
  5. Divide the filling evenly between all the mushroom caps, packing the
  6. filling in tightly.
  7. Bake for 20 minutes or until the you can see the juices and vegan cheese bubbling in the middle of the caps.
  8. Add salt and pepper as desired.
  9. Serve immediately, but be careful as the insides will be quite hot.
  1. Note: I originally made these in a toaster oven which reduced the
  2. baking time to only 15 minutes.
Mary's Test Kitchen https://www.marystestkitchen.com/

Showing 3 comments
  • Dave

    I use 2 lbs of mushrooms every week. These look really good. Do They hold up to reheating, without drying out completely?
    By the way sweet corn is in it’s prime right now so stay corny!

    • Mary

      haha thanks!
      Yes, you can reheat these quite fine either in the microwave or the oven. 🙂

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