Vegan chickpea cheezy stuffed mushrooms

(aka “use these mushrooms because they go bad quickly”)

Hii 🙂 How’s your day going? It’s been a good one over here. I spent the morning with Livi becoming acquainted with our new medical facility here in SD. It’s one of the nicest I’ve seen; very clean, a friendly staff and lots of distraction activities. Plus, they have almond milk mochas (score!), the best zucchini bread, and some restaurants/shops to check out. I not-so-secretly adore browsing around new military bases. The buildings are extremely tactical and pretty plain from the outside, but inside the little shopettes and stores, you can find some awesome things. Where else can you get Butter nail polish, cleaning supplies, electronics, and a miniature flight suit under one roof? Exaaaactly.

We came back for nap, and I decided to use up these mushrooms before they bite the proverbial dust. 

Vegan stuffed mushrooms  1 of 1

I picked up mushrooms for this week because it’s always fun to switch up the ol’ vegetable rotation. The original plan was to sauté them in balsamic and olive oil with herbs as a chicken topping, but I decided to change it up a little bit.

Filling  1 of 1

These stuffed mushrooms are gluten-free, grain-free, and have a glorious cheese-esque filling thanks to the chickpeas and nutritional yeast. I amped up the nutrient content with some arugula and a sprinkle of hemp seeds to serve. Just be careful stuffing them; we had a few casualties when I crushed them with my brute strength 😉

Mushrooms  1 of 1

Stuffed mushrooms  1 of 1

Let me know if you give them a try! These would be an awesome side dish or party appetizer. The Pilot and I ate them in about 20 seconds, though 😉


Vegan chickpea cheezy stuffed mushrooms
Serves 2
A gluten-free and vegan side dish or appetizer option! With the creamy chickpea and nutritional yeast filling, you'd have no idea these are dairy free. These are also packed with protein and nutrients, making them a low calorie and nutrient-dense snack.
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Prep Time
15 min
Total Time
40 min
Prep Time
15 min
Total Time
40 min
  1. -One container (6-8 oz) of whole button mushrooms, washed and gills removed using a paring knife or a small spoon
  2. -One can of chickpeas (16 oz), drained
  3. -2 cloves of garlic
  4. -1/2 cup greens (I used a mix of spinach and arugula), packed
  5. -Juice half a lemon
  6. -1/4 cup nutritional yeast
  7. -Drizzle of olive oil
  8. -Salt and pepper to taste
  9. -Hemp seeds and smoked paprika for garnish
  1. 1. Preheat the oven to 350 and spray a cookie sheet with nonstick spray or olive oil.
  2. 2. Make your filling by blending the chickpeas, greens, garlic, lemon juice, nutritional yeast and olive oil in a small food processor or blender. Add salt and pepper to taste.
  3. 3. Carefully fill the mushrooms with the mixture -you will have some left over- and bake for 25-30 minutes. (I overcooked ours a little)
  4. 4. Top with extra sea salt, hemp seeds and a sprinkle of smoked paprika.
  1. Tip: save the leftover filling to use as a dip for veggies or spread for wraps and sandwiches!
The Fitnessista

It’s Zumba-thirty for this girl! Have a great night. 🙂



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  1. i haven’t had stuffed mushrooms in so long!

  2. I put nutritional yeast on everything….love it so much. These look fantastic!

  3. Yum!!! Nutritional yeast + chickpea– meant to be!

  4. After developing a serious addiction to the Trader Joe’s zesty nacho kale chips, I’m convinced that nutritional yeast is the secret to making everything more palatable. This recipe may be the last bit of incentive I need to get out and track some down!

  5. This would be great with portobello mushrooms also!

  6. These look so yummy! I’m obsessed with mushrooms!

  7. These sound amazing! I’ve never used nutritional yeast. What is that for?

    • I’d love to know, too! What is nutritional yeast and what does it do and taste like?

    • nutritional yeast is awesome…a good supplement especially for vegetarians since it is packed with B vitamins. Plus it has a distinct cheese flavour so it tastes good. Easy way to bump up the nutrition and flavour of soups, salads, and….mushrooms! These look great! (no, I’m not a nutritional yeast rep…just a vegetarian!)

      • Fitnessista says:

        thank you for chiming in! you can also find at most health food stores and in the bulk bins so you can try a small amount and see if you like it

  8. Such a cute, healthy appetizer or snack! Looks like it would be fun for the kids to help out too.

  9. i love every ingredient in this recipe, so it’s pretty much guaranteed to be absolutely delicious 🙂

  10. I get in a little panic when we’re low on: a.) chickpeas, b.) nutritional yeast so this recipe might the answer to all my snack prayers.

  11. I made these tonight and I have to say they were delicious! Only problem I had is that I needed A LOT more liquid than this recipe called for. I added a couple more glugs of olive oil and then some water to get it to blend together smoothly. I will be making these again!

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