With summer in full swing, I find myself craving all things light and refreshing. All the most delicious local produce is in season right now, and I’ve been stocking up on berries, leafy greens and whatever else the market has to offer each week. Though I haven’t used my stove at home in what seems like ages (for fear that it might add to the smouldering heat wave that is just now starting to dissipate), I decided to turn on my oven today to make something that I’ve been craving for a while – stuffed mushrooms. I wanted to serve something a little bit fancy pants to munch on while we sat and enjoyed my beau’s homemade Bloody Caesars. (For all of you Non-Canadians, a Caesar is like a Bloody Mary, but with Clamato instead of Tomato, and with about 10x the flavour.)


Holy cow, did I ever impress myself tonight. Not that stuffed mushrooms are compliqué or anything. Completely the opposite actually, they’re ultra simple. But I made a vegan version that is just ah-mah-zing. And, let me tell you, the boy wasn’t even able to tell the difference!

I made two versions, so for those of you who are all like “but I need me some cheese!”, I’ve got you covered. But I urge, urge, urge you to try the vegan ones. The creaminess, the flavour, the explosion of deliciousness in the mouth. Ok, ok, enough with my foodgasm, I’ll get straight to the recipes. 

Stuffed Mushrooms, Two Ways
two original recipes by allison sklar
1: Creamy Vegan Stuffed Mushrooms
2: Creamy Brie Cheese Stuffed Mushrooms
what you’ll need
START with this:
1 pint mushrooms, stems removed
1 tbsp chopped fresh chives or garlic scapes
1 tbsp fresh thyme leaves
1 tsp cracked black pepper
1 tbsp olive oil
3 tbsp breadcrumbs
THEN, choose a version:
1. VEGAN VERSION
1 1/2 tbsp vegan mayonaise (I prefer Vegenaise Brand) 
4 tbsp nutritional yeast flakes
(OR)

2. DAIRY VERSION
1/4 cup cubed brie (or crumbled blue cheese)

how to do it
Remove the stems and keep only the caps of your mushrooms. (You can use the stems in a stir fry or something else later!) Flip them over and put a sprinkle of thyme, chives and black pepper in each one. 
  • Vegan version: mix the Vegenaise with the nutritional yeast and scoop into mushroom caps. 
  • Dairy version: cut the brie into pieces small enough to fit into the caps and place over the herbs. 
Mix together the breadcrumbs and the oil. Spoon over tops of stuffed mushrooms. 
Place on a baking sheet lined with parchment paper and bake at 350F for 20 minutes, until tops are crispy and golden brown and mushrooms begin to soften. 
Let cool slightly before serving.