Plant-Forward Crumbles Stuffed Mushrooms


  • 8 ounces Cutting Vedge™ Plant-Forward Crumbles
  • 10 large White Mushrooms 
  • 1 Tablespoon Olive Oil
  • 1 garlic clove, minced 
  • 1 Tablespoon Fresh Sage, finely chopped 
  • 2 oz vegan cream cheese
  • 1/4 cup Nutritional Yeast 


  1. Preheat the oven to 400°F and add parchment paper to a rimmed baking sheet, set aside.
  2. Gently clean the mushrooms with a damp kitchen towel, remove stems, scoop out the brown gills, then place mushroom caps on the parchment-lined baking sheet face up. 
  3. Heat a large skillet over medium-high heat, then add olive oil, minced garlic, and finely chopped sage. Stir and sauté for 1 minute then add the Cutting Cutting Vedge™ Crumbles. Stir and cook until fully cooked through.
  4. Turn off the heat then add the vegan cream cheese and nutritional yeast. Mix to combine then taste and add a pinch of salt of needed. 
  5. Spoon the mixture into the mushroom caps then bake uncovered in the center of the oven at 400˚F for 15 minutes or until mushrooms are softened and topping is golden brown. 
  6. Transfer to a serving platter, sprinkle with a bit more nutritional yeast and garnish with fried sage leaves.

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