My tribe loves stuffed mushrooms. One of our favorite “pre-vegan” dishes was my Boudin-Stuffed Mushrooms. If you are not following a plant-based diet, and you have access to boudin (it’s a Louisiana favorite), check out that recipe! It’s delish!

But we are following a plant-based diet right now, so I set about creating a new recipe that we would enjoy just as much. I was lucky enough to find vegan chorizo and I thought I would use it as the base of the recipe.

Boy, am I glad I did! The chorizo gave these little bites of heaven a slightly spicy flavor that we all loved! There’s a bit of sweetness from the carrots. I had roasted a bunch of carrots and potatoes earlier in the week, so I picked through the leftovers and got out enough carrots to equal a cup when they were mashed. The panko crumbs are the only binder you’ll need.

Vegan Chorizo Stuffed Mushrooms

Plant-Based Stuffed Mushrooms

  • 2 cartons of whole white mushrooms
  • 12-oz link of soy chorizo
  • 1 cup of cooked baby carrots, mashed
  • 1 tablespoon of nutritional yeast
  • 4 slices of Chao cheese, cut into small pieces
  • 1 1/2 cup of panko bread crumbs

Preheat oven to 350°.

Wipe the mushroom caps with a damp cloth to remove any dirt. Remove the stems and place the stems into a food processor. Pulse 3-4 times until stems are finely chopped.

Drizzle olive oil into a large skillet on high heat. Squeeze chorizo from its casing into the pan and cook until done, using a spoon or spatula to continue breaking it up. Add chopped mushroom stems and cook for 2-3 minutes. Add mashed carrots, cheese, yeast, and Panko. Stir to combine. Add salt to taste. Stir until cheese is melted.

Pack mixture firmly into mushrooms, allowing the mixture to puff out of the top.

Bake for 20-25 minutes until tops are golden brown. Finish with a bit of flaky salt on each one, if you have it.

Well Duh #1: If you aren’t eating plant-based, use 12 ounces of regular chorizo. You will have to drain it after cooking because regular chorizo is pretty greasy.

Well Duh #2: We had some leftover mushrooms that I stored in the fridge in a sealed container. I warmed them in the microwave the next day and they were soooo good!

Well Duh #3: Don’t have leftover cooked carrots? Just steam or boil some baby carrots until they’re fork tender.

The tribe loved these! One member did say that he/she prefers the boudin-stuffed mushrooms. I think it’s because those contain cream cheese – and everybody knows that cream cheese is magical. There’s just no way around that!

These are really flavorful and delicious. They come together really quickly and bake in just 25 minutes.

Total Page Visits: 163