These crispy baked vegan cheese stuffed mushrooms are crispy on the outside, soft on the inside and filled with ooey, gooey, vegan queso.
I’ve been using any and every excuse to make and devour this easy vegan queso. After using it as a dip for all the things, I eventually gave up the pretence and just started drizzling it on everything. I’m talking burrito bowls, taco bowls, breakfast burritos and even plain pasta and rice.
Then this weekend I finally graduated to stuffing. First I used it in some 3 bean quesadillas (which were delish btw) and then these baked vegan cheese stuffed mushrooms which are also to die for.
From experience, I know that mushrooms are a great way to bulk up a meal without adding a ton of calories, fat or cholesterol. They basically just take on the taste of whatever you season them and really don’t detract from the rest of the meal.
Plus, mushrooms are also a great source of vitamin B, vitamin D and selenium, which has antioxidant properties.
The only occasional downside of mushrooms, at least for me, for me is their texture. I’m a huge texture person and if something is too soggy – like mushrooms can become when overcooked – I’m lucky if I can force it down without gagging.
Usually when I’m cooking with mushrooms, I throw them in at the very end of the meal so they stay on the firmer side. However, that wasn’t really possible with these baked vegan cheese stuffed mushrooms.
I actually had to go through a couple iterations before I found a baking method that didn’t end in a hot mess.
But eventually I figured out that, I needed to spray the outside with a little oil so the breading crisped up quickly without over baking the mushrooms.
The result? Baked vegan cheese stuffed mushrooms that are crispy on the outside, soft (but not soggy!) on the inside and filled with ooey, gooey, melty vegan cheese. And the best part? It only takes about 25-30 minutes from start to finish if you make the vegan queso ahead of time.
More cheesy vegan recipes:
- 1¼ cup vegan queso (about half the recipe)
- 20 - 25 mushroom caps or whole mushrooms
- 1 cup flour*
- ½ cup almond milk
- 1 cup breadcrumbs*
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp onion powder
- ¼ tsp paprika
- salt and pepper to taste
- cooking spray
- Preheat oven to 425F, line a baking sheet with foil or parchment paper and set aside
- In a shallow dish, mix together almond milk and ¼ cup queso then set aside
- In another bowl, whisk together the breadcrumbs and spices until well combined
- To a third shallow bowl, add flour along with more salt and pepper to taste
- Use remaining 1 cup queso to stuff mushrooms, you may need less depending on how many mushroom caps you have and how much you fill them. I overstuffed mine quite a bit and they overflowed when baking so I'd recommend only stuffing the mushroom caps until just full
- Once stuffed, carefully roll the mushrooms into the flour mixture until lightly coated
- Dip each floured mushroom first into the milk/queso mixture and then into the breadcrumbs, ensuring that they're fully coated in breadcrumbs
- Transfer to the prepared baking sheet and repeat for all stuffed mushrooms
- Once done, lightly coat the breaded mushrooms with cooking spray and bake for 10 - 15 minutes or until golden brown
- Serve warm with a dip of choice
I used cornflake breadcrumbs because they add a really good crunch but plain or Panko breadcrumbs should work just as well