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‘Bacon’ and ‘Cream Cheese’ Stuffed Mushrooms

12 whole fresh mushrooms
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 oz. vegan cream cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
2 Tbsp. vegan bacon bits

  • Preheat the oven to 350˚F. Spray a baking sheet with cooking spray.
  • Clean the mushrooms with a damp paper towel. Carefully break off the stems and chop them extremely fine, discarding the tough ends.
  • Heat the oil in a large skillet over medium heat. Add the garlic and mushroom stems and sauté until soft, about 2 minutes. Remove from the heat and let cool in a small bowl.
  • When the garlic mixture has cooled, add the "cream cheese," pepper, onion powder, cayenne pepper, and soy bacon bits and stir until blended.
  • Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared cookie sheet and bake for 20 minutes.
Makes 12 servings
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  • Jolien says:

    I made this for Christmas twice and everyone loved it.
    I only told them about the vegan cheese and tempeh afterwards 🙂
    I will make this again as an appetizer tomorrow when celebrating newyear with my friends! 😀
    I used tempeh bacon and lots of garlic! :p

  • Katherine says:

    you can use faux sausage instead of the mushroom stems (or with the stems) and it is really good plus it adds alot of flavor. Add shredded cheddar rice “cheese” and it helps hold it together. My mom was famous for her stuffed mushrooms and I just turned them vegan. (: GREAT RECIPE.

  • linda t dela paz says:

    this is a simple way to prepare and I like mushroom very much,its protein source and very nutritious