Hi Everyone! I have a REALLY awesome recipe for you today! This is one of my favorite recipes, and actually, the Best Stuffed Mushrooms Ever, there I said it. I’m usually a very modest person, but I will proudly own this one. So what makes these so great? Let’s talk about juicy sundried tomatoes, fresh basil, garlic, and cream cheese, all mixed up, getting friendly with each other, and stuffed into bite sized mushrooms! YUM! The mushrooms get so succulent when you bake them, and make the perfect little vehicles to transport that heavenly mixture right into your mouth! Seriously, if you haven’t already started your shopping list, do it now! These mushrooms are the perfect appetizers, and they cozy up nicely to any Holiday or Italian style meal as well. They are also awesome party food, and they’re easy to make. Seriously, MAKE THEM FOR YOUR NEW YEARS EVE CELEBRATIONS – whatever that looks like for you. It doesn’t matter. Huge, fancy party, or stay at home on the couch, either way, these guys don’t care, they’re ready to party on your plate! We have them every Christmas with our lasagna, and it’s a tradition that everyone loves, Vegan and Not Vegan! And, confession time… I had more than a few (with that lovely glass of white wine in the photo), right after this little photo shoot! I could hardly keep my 5 year old, Teddy, from taking them off of the plate, WHILE I was taking pictures! That was BEFORE he broke his leg, 4 days before Christmas! :0 Poor little guy! He’s mending well, and even hobbling around in his cast shoe now, so thank God for that! But that’s a whole other story… Anyway, Mushrooms!!
Thoroughly remove dirt, and then remove stems by giving them a little twist as you pull on them. This particular package was said “Stuffers” on them, but usually I just buy the organic, white mushrooms.
It can all be done, very quickly, in a food processor or blender. You can blend the basil, tomatoes, and garlic all together to mince them, or do each one separately, it’s up to you. The mixture will be slightly lighter when finished if you do it separately.
After the main ingredients are added, add the cream cheese and just give it a couple of quick pulses. You don’t want to over blend the cream cheese. I use vegan cream cheese, and everyone loves these. You can use which ever brand you like. I used Follow Your Heart’s Vegan Gourmet Cream Cheese, but when I first came up with the recipe I used to use Toffuti Cream Cheese. Daiya has one now, and I’ve never tried it, but the sundried tomatoes, basil and garlic are what you taste. I’m not sure how the Daiya Cream Cheese bakes, but the first two I mentioned bake well in these.
After you mix the ingredients together, spoon the filling into the mushrooms, and bake.
After 30 short minutes, you are in Stuffed Mushroom Heaven!!
White Wine, recommended, Christmas lights, optional!
Tip: If you have any filling left over, or if you want to make two appetizers with one filling, you can also use this filling as a topping for bruschetta, just bake until the bread is crispy, and the filling is browned. Enjoy! I have many exciting posts planned for this upcoming year, definitely subscribe so you don’t miss out! You can also find me on Yummly, where you can save all of your favorite recipes to a recipe box, and discover new ones too. Happy New Year!
- 30 white Mushrooms
- 1 small bunch of basil (or small package)
- 3 large cloves of garlic
- ¾ C Sun dried Tomatoes
- 1 8oz. tub vegan cream cheese
- pinch of salt (I used pink salt)
- Baking sheet with sides or baking dish
- Preheat oven to 450*.
- Take basil leaves off of stems and add them to food processor or blender. Process until basil is minced. Set aside in bowl. Repeat the process with the sundried tomatoes, and the garlic. Add all ingredients back into food processor, with the cream cheese, and pulse quickly until mixture is blended. Alternatively, mix by hand in a bowl until cream cheese has a whipped texture and mixture is blended.
- Spoon mixture into mushroom caps and place on a baking sheet with sides to prevent spills in your oven.
- Bake for 25 minutes. Mushrooms and filling will be browned, and there will be some juice in your pan when mushrooms are done. Cool slightly before serving. Serve warm.
Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
Welcome to Yum Goggle! We are now following you on all your social media platforms and hope you will follow us as well. We will try our best to tag you each time we promote your posts – if you are tagged in a Recipe Roundup please pin and share the entire roundup! We are getting ready to do January RR that include specialty diets so please feel free to submit as often and as much as you like! Kelli at YG
Great, Kelli, Thanks! Looking forward to seeing your posts!
Its funny, as a little girl I HATED mushrooms. Now I can’t get enough! These stuffed mushrooms look awesome! Thanks for the great recipe!
Thank you! I hope you enjoy them! They can be addictive!
Angel
Thanks for posting this. I have been wanting to make some for years since I had yours many years ago.
HI Bob! That’s great!
Hello!
I bought the ingredients to make these amazing mushrooms! It’s been in the oven for about 25 minutes but they aren’t turning brown. Should I leave them in there for awhile longer?
It also has this tangy maybe sour taste. It that because of the cream cheese?
Hi Catherine, yes, that’s probably from the cream cheese, although the sundried tomatoes will be a little tangy too. what brand of cream cheese did you use?
I used Toffuti Cream Cheese
HI Catherine, yes, you should leave them until the mushrooms are softened. All brands of cream cheese may not brown on top. Vegan Gourmet Cream Cheese Alternative by Follow Your heart will brown a little on top. The mushrooms should be soft and juicy, but still have their shape. Hope they came out ok and that they tasted great!
Okay thank you! And they taste amazing!
CAN THESE BE MADE IN ADVANCE AND REHEATED?
Hi! They can be made and reheated, although they will loose some of their structure. They’ll still be delicious, but they might get a little soggy as the mushrooms cooks more. Best bet would be to make them up, refrigerate, and then bake them when you’re ready.