These Vegan Stuffed Mushrooms with Coconut Bacon are an easy, tried and true delicious side dish! It’s vegan, gluten free and a healthier alternative to traditional stuffed mushrooms.
I’m either really late for Canadian Thanksgiving, or early enough for American Thanksgiving. Either way, these are the vegan stuffed mushrooms that need to be on your table this coming Thanksgiving, or any upcoming party you’re having. Meet a stuffed mushroom with all the flavours of a tradition, cream cheese stuffed one, except vegan and a whole lot healthier.
These vegan stuffed mushrooms were love at first bite. I’m a bit of a mushroom fanatic, and cooking them in garlic is one of my favourite ways to enjoy them. I’ve had stuffed mushrooms only once before, but after making these I’ll definitely be making them more often.
These mushrooms are actually pretty filling for an appetiser or side dish. The filling – garlic, parsley, mushroom stems, vegan cheese and crushed nuts is a great, soft and delicious filling for these mushrooms. Topped with divine coconut bacon, you’ll be popping these endlessly into your mouth.
I love that these vegan stuffed mushrooms are not only easy to make, but perfect for large batch events. You only have ten minutes of active time and the oven basically does the rest.
P.S. feel free to add even more vegan parmesan cheese or mozzarella shreds into the mixture. I wanted to keep mine as low cal/carb as possible. These mushrooms are extremely customisable!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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If you try these Stuffed Mushrooms with Coconut Bacon please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
This recipe is vegan and gluten free.
HOW TO STORE
These mushrooms can be stored in an airtight tupperware container in the fridge and reheated in the oven or microwave.
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