Decadent Stuffed Mushrooms

When I was a kid, I used to help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheezy topping to make a party in your mouth.

Here’s a vegan, gluten-free version we made recently. There were no leftovers on this one!

I made these as part of the pastry week showstopper for season 1 of the Great British Bakeoff vegan challengeThe task was to make 6 kinds of pastry – 3 kinds of sweet tarts and 3 kinds of savory canapes.

The sweet tarts were butter tarts, custard tarts with sliced plums and a peach glaze, and chocolate cream pie tarts. The canapes were these stuffed mushrooms in rough puff pastry, miso roasted pepper hummus twirls, and lentil sausage rolls.

So much fun (when there wasn’t a puppy constantly barking and wanting to eat everything), and delicious to boot!

Great British Bakeoff Vegan: Season 1, Episode 5, Showstopper



Wash the mushrooms and place them on a parchment-lined baking sheet. Gently pop out the stems to leave a nice little bowl in the middle of the mushroom cap for the stuffing to fit. Then chop up the stems into little pieces.

In a large pan, heat the olive oil over medium-high heat. Saute the garlic and oregano for about 2 minutes until the garlic starts to turn brown. Add in the chopped mushroom stems, salt and pepper to taste, and stir to combine. Cook the mushroom stems with garlic, stirring occasionally, until all the water has come out of the mushroom stems and the mixture is fairly dry. This could take 5-10 minutes.

In a medium bowl, mix the breadcrumbs and vegan mozzarella together. Add in the mushroom stem mixture while it’s still hot so that the “cheeze” can start to melt. Stir the mushroom stems thoroughly into the breadcrumb mixture.

Using a small spoon, scoop up some stuffing mixture and press it into each mushroom cap. Stuff as much as you can into each one without breaking the mushroom.

Bake all the mushrooms at 375F for 20 minutes. They should come out lovely and crispy on top with a soft, cooked mushroom base. Enjoy your stuffed mushrooms hot from the oven! ❤️🤗


For today’s inspiration, here is an insight from watching the Dalai Lama Summitwhen you’re having a hard time with someone, you can generate compassion for them by remembering that:

– they were once a little child
– they grew up with conditioning that may be causing them to act harmfully
– they are a living being trying to be happy and not suffer, just like you

You can still protect yourself of course, but you don’t have to feel so angry or resentful towards them if you have understanding and compassion for their suffering.

May you find more peace and ease in your most challenging relationships today.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Decadent Stuffed Mushrooms”

  1. maitricookswithlove Avatar

    These flavor-popping bites make you want to keep eating more! 🙂

  2. maitricookswithlove Avatar

    Facebook comment from Annamarie: Looks scrumptious!!!

  3. maitricookswithlove Avatar

    Facebook comment from Evan: Sooo good!

  4. maitricookswithlove Avatar

    Facebook comment from Tessa-Marie: Looks delicious!!!

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