Vegan Cheesy Stuffed Mushrooms

This cheese stuffed mushroom appetizer is the bomb forrrr sure! I recently discovered Nona's brand of creamy cheese sauces, so I've been having quite the time in the kitchen! For a while there, I steered away from cheese (for no particular reason) other than I didn't necessarily see a reason for faux cheese in my diet. I wasn't a huge fan of cheese even pre - vegan so I guess I had the mind set of "why start now," if I don't feel as though I'm missing anything. 

Now as I expand my vegan repertoire, I'm thrilled to reintroduce 'cheese' back into my diet, which now means finding the right flavours and ingredients! This recipe uses Nona's carbonara; a subtle bacon flavour which definitely compliments the caramelized onions, chives, and of course, CHEESE!

Prep Time: 5 min  Cooking Time: 40 min  Total Time:  45 min Servings: 12 Mushrooms


  • 12 Button Mushrooms
  • 1/2 Cup Cheese Sauce (I use Nona's Carbonara)
  • 2 Tablespoons Olive Oil (I used leftover marinade from a can of artichokes) 
  • 1 Onion (sliced)
  • 10 Cherry Tomatoes (halved)
  • 1 Teaspoon Dried Chopped Chives


Step 1: Preheat oven to 350°F. Grease cooking pan. Hollow out mushrooms and place in pan. Fill with cheese, and top with chives. 

Step 2: In a small sauté pan, add oil and sliced onion. Let caramelize on medium heat for 5 minutes. Add tomatoes, and let sit on medium heat for another 5 minutes. 

Step 3: Add onions and tomatoes to mushrooms, and bake for 30 minutes. Set your oven to broil for another 5 minutes.