Creamy Chive Stuffed Mushrooms (and all the Goods!)

This is honestly the best thing I ever made. No question. I know I say that about everything on here, but this time it’s really, truly TRUE.

I made these stuffed mushrooms on a whim the other day, because I had this amazing Miyokos ‘double cream’ vegan cream cheese laying around. I know, right?? Like how did that happen???

Well I had spotted it at the discount grocery for only 1.99, that’s how. First I had gasped and had a mini heart attack, and then I had appropriately yanked about 10 of them off the shelf, and brought them home to live with me. Then I had devoured at least 3 of them in one sitting, and I still had six more to go, and I wasn’t going to let any of it go to waste.

Uh uh. Not the vegan cheese, dude. Not Miyoko’s DOUBLE CREAM.

So I whipped up some cheese and flax and vegan parm, and plopped it into delightful little portabello boats, and boom. I had the tastiest, most ridiculous stuffed mushrooms on the planet!


Literally. These will change your life.

They are:

  • Creamy
  • Satisfying
  • Rich
  • Savory
  • Wholesome
  • Vegan
  • Dairy- free

What else could you possibly ask for, in these morsels of goodness?

Now, I understand that not all of you have access to Miyokos at 1.99. And if you did, you would lose your minds like I did. I mean. This stuff flies off the shelf at Whole Foods, for $9.99, every day! And honestly I’ve come to believe that it’s totally and completely worth that! Because if you are anything like me and you come from Amish cheese-country-Ohio, you know that giving up cheese is the hardest, most excruciating thing, everr. It’s been the most difficult thing for me to give up in my journey to becoming plant based, so far.

So in light of that, Miyoko’s is the answer to all my cream cheese prayers, and pretty much worth it, at any cost. I just happened to get lucky that day. And so did my family when they first bit into these juicy babes. Even our dairy-eatin’ carnivore friends raved over these.

Meanwhile, I’m still salivating, and I can’t wait to make them again.

I hope you’ll enjoy these as much as we did, and I hope you’ll try out some Miyoko’s in the near future. You’ll be glad you did. Promise.


Creamy Chive Stuffed Mushrooms
4large mushrooms
4large mushrooms
  1. Place portabello caps on lined baking sheet, and drizzle with 2 teaspoons of oil, and sherry.
  2. Next, make your flax eggs and set aside. Fry up the bits of mushroom stems and minced garlic in the rest of the oil, until cooked and tender.
  3. Next add all your ingredients together, saving a few tablespoons of bread crumbs and vegan parmeson for the tops.
  4. Sprinkle with fresh parsley, bread crumbs and parmesan and bake at 350 until golden brown, about 15-20 minutes.

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