Vegan Chickpea Cheezy Stuffed Mushrooms

So I had some mushrooms in the fridge that were in a “use it or lose it situation.” These vegan stuffed mushrooms were the perfect way to rescue them! They’ll probably be that much more delicious using mushrooms that are at their prime. 😉

It’s been a good day over here so far. 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, 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.

Vegan Stuffed Mushrooms

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

These vegan stuffed mushrooms are hearty and "cheesy" thanks to chickpeas and nutritional yeast in the filling. They are the perfect vegan appetizer for the holidays! #veganappetizer #veganstuffedmushrooms |

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.

ingredients in the food processor

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. 😉

vegan stuffed mushrooms

vegan stuffed mushroom

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



Vegan chickpea cheezy stuffed mushrooms

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.

  • Prep Time: 15
  • Total Time: 40


  • -One container (6-8 oz) of whole button mushrooms, washed and gills removed using a paring knife or a small spoon
  • -One can of chickpeas (16 oz), drained
  • -2 cloves of garlic
  • -1/2 cup greens (I used a mix of spinach and arugula), packed
  • -Juice half a lemon
  • -1/4 cup nutritional yeast
  • -Drizzle of olive oil
  • -Salt and pepper to taste
  • -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.


  • Tip: save the leftover filling to use as a dip for veggies or spread for wraps and sandwiches!


  • Serving Size: 2

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



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  1. kristin @ W [H] A T C H on August 6, 2014 at 9:42 pm

    i haven’t had stuffed mushrooms in so long!

  2. Laura @ She Eats Well on August 7, 2014 at 12:38 am

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

    • Fitnessista on August 7, 2014 at 10:42 am

      love it too 🙂

  3. Livi @ Eat, Pray, Work It Out on August 7, 2014 at 7:30 am

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

  4. Paula on August 7, 2014 at 8:26 am

    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. Hayley@healthyregardshayley on August 7, 2014 at 8:36 am

    This would be great with portobello mushrooms also!

    • Fitnessista on August 7, 2014 at 10:41 am

      they definitely would! maybe even better 🙂

  6. Erin @ Her Heartland Soul on August 7, 2014 at 9:36 am

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

  7. Megan @ Skinny Fitalicious on August 7, 2014 at 9:58 am

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

    • Jill on August 7, 2014 at 1:32 pm

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

    • Kathy on August 7, 2014 at 10:25 pm

      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 on August 8, 2014 at 12:42 am

        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. Laura @FitMamaLove on August 7, 2014 at 10:20 am

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

  9. april on August 7, 2014 at 11:54 am

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

    • Fitnessista on August 7, 2014 at 6:29 pm

      let me know if you give it a try!

  10. Robin on August 7, 2014 at 2:33 pm

    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. Jen on August 19, 2014 at 10:09 pm

    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!

    • Fitnessista on August 20, 2014 at 8:05 pm

      happy you liked them!!!

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