Prairie Herb Stuffed Mushrooms

Stuffed mushrooms, topped with breadcrumbs and herbs

A veritable crowd pleaser, stuffed mushrooms are always hit as an appetizer or a side dish. Stuffed mushrooms are simple to make and offer a burst of flavour with every bite.

In Jessica’s dairy-free, grain-free, and gluten-free version, we stuff cremini mushrooms with shallots, garlic, and Truffula’s Prairie Herb Cultured Cashew Cheese, packing the mushroom caps with savoury, herby, creamy deliciousness before topping with it a toothsome crumble. Whether you’re looking to satisfy a deep, cheesy craving or impress the heck out of guests at a wine and cheese, this recipe is a winner.

Prairie Herb Stuffed Mushrooms

Serves 4-6 as an appetizer or 2 as a side


  • 12-18 cremini mushrooms
  • 1 tbsp shallots, finely chopped
  • 1-2 garlic gloves, finely chopped
  • 3/4 cup Truffula's Prairie Herb Cultured Cashew Cheese Jar
  • 1 tbsp olive oil
  • Salt and pepper
Crumble Topping:
  • 1/2 cup hazelnut meal
  • 2 tbsp nutritional yeast flakes
  • 2 tbsp chopped parsley
  • 1 tbsp avocado oil


  • Preheat the oven to 400°F.
  • Clean the mushrooms by brushing off dirt using a damp cloth or mushroom brush. Remove the stems of the mushrooms, reserving for the filling. Using a small spoon, scrape away the gills from each mushroom.
  • Finely dice the mushroom stems. In a pan, add 1 tbsp of olive oil and sauté the stems, shallots, and garlic on medium heat until shallots are soft (approx. 5 minutes). Remove from heat and mix in the Prairie Herb Cultured Cashew Cheese. Season with salt and pepper to taste.
  • In a small bowl, combine the hazelnut meal, nutritional yeast, parsley, and avocado oil.
  • Using a small spoon, fill each mushroom cap with the cheese filling and top with hazelnut crumble.
  • Place the mushroom caps on a baking sheet. Bake the mushrooms 15-20 minutes until tender and crumb topping is golden. Serve warm.

Made with these products

Jessica is an artist, photographer, recipe developer and business professional based in Edmonton, Alberta. Drawn to creative outlets and fine art, Jessica has a true passion for food and lifestyle imagery. She cherishes time in the kitchen and sharing meals with friends and family.


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