Recipe: Vegan Stuffed Mushroom Caps

This blog was posted before our name change to For All Animals.

Even photographers have to eat! Below is a holiday hor d’oeuvres recipe from vegan chef Elena Johnson–a member of Photographers for Animals’ advisory board.

When I plan holiday dinner, I like to serve at least one appetizer that will impress my guests. These vegan stuffed mushroom caps are the perfect choice because they look elegant, but the recipe is actually quite easy. I recommend using Treeline Cheese for this recipe. The tangy flavor of the cashew cheese is a delicious contrast to the earthy mushrooms. If you’re not able to find Treeline Cheese, then vegan cream cheese flavored with crushed garlic, onion powder, dried thyme, and lemon juice will work as a substitute. When compared to dairy cheese, using vegan cheese significantly reduces the amount of saturated fat in this dish and eliminates the cholesterol entirely. Here’s to a healthy and happy holiday season!

Stuffed Mushroom Caps

Makes 36 hors d’oeuvres

36 button mushrooms

¼ c fresh parsley, minced

6 oz. pkg. Treeline Herb-Garlic French Style Soft Cheese

½ cup dry bread crumbs

1 ¼ tsp. salt, divided

1 tsp. pepper

photo by Elena Johnson

photo by Elena Johnson

Carefully remove the stems of mushrooms to hollow out the mushroom caps. Mince the stems and place them in a mixing bowl. Add parsley, cheese, bread crumbs, 1 tsp. salt, and pepper. Stir well to combine.

Arrange mushroom caps on baking sheets and sprinkle with the remaining ¼ tsp. salt. Fill each mushroom with cheese mixture, pressing down into the cap and mounding some of the mixture up on top of the mushroom.

Bake at 375°F for 15 – 20 minutes until mushrooms are cooked through and stuffing is slightly browned on top. If necessary, turn on the broiler for the final 2 – 3 minutes of cooking to brown.


Elena Johnson is a vegan chef, caterer, and consultant living in Baltimore, MD. She loves creating recipes and sharing them with friends and family. She also shares her passion for vegetarian food by offering cooking demonstrations to the public. Elena is a member of Photographers for Animals’ advisory board. Follow Elena on Twitter: @ElenaEJohnson.