Creamy Pesto Stuffed Mushrooms

Creamy Pesto Stuffed Mushrooms

French Onion Soup with Everything Bagel Fauxmage

Yield: 30 stuffed mushrooms


  • 1 x 180 g container Creamy Pesto Fauxmage
  • ¼ cup Baked Feta Style Fauxmage
  • 30 button mushrooms (smaller bite sized ones yet still big enough to stuff)
  • ¼ cup panko crumbs + a bit more to garnish
  • ¼ cup chopped parsley
  • 1 red bell pepper, small dice
  • 2 cups packed spinach, chopped
  • 6 cloves garlic, chopped
  • pinch of salt and pepper
  • ¼ cup melted vegan butter
  • veg oil as needed


1. Remove stems from 30 mushrooms, chop stems and set aside. Use a small sharp knife to gently remove some of the inner gills from mushrooms. This helps create a larger space for adding the filling.

2. Over medium high heat, add a drizzle of veg oil to a skillet. Add chopped stems and red pepper. Season with a pinch of salt and pepper. Sweat until almost softened. Add garlic and cook a few minutes longer, then fold in spinach until wilted. Remove from heat, set aside.

3. In a mixing bowl add the creamy pesto & baked feta fauxmage. Fold in vegetable mixture to fauxmage while still warm. Add panko crumbs and chopped parsley. Gently stir together until evenly combined. Cool completely, pop in the fridge while you prepare the mushroom caps.

4. In a skillet add a generous drizzle of veg oil over medium high heat. Add mushrooms in a single layer and cook until they just begin to soften, flipping halfway through. Their liquid will begin to release and they will be a bit pliable. Place par cooked mushrooms on a parchment lined baking sheet.

5. Preheat the oven to 425 F. Stuff each mushroom with the filling (rounded). If you have extra filling, (just depends on size of mushrooms used) you can cook off a few more mushrooms as needed, or use the extra filling anywhere you want to add some cheesy flavour (eg I stirred my extra into vegan egg/tofu scramble)

6. Sprinkle stuffed mushrooms with more panko crumbs then drizzle each mushroom with a bit of melted vegan butter.

7. Cook mushrooms in the oven for about 20 minutes, or until bubbling hot, and crumbs are toasty.

8. Cool slightly and serve as finger food with other nibbles or as an appetizer.

Creamy herb dressing with grilled veggies

Creamy herb dressing with grilled veggies

Grilled Vegetables with Creamy Herb Dressing


Herb Dressing

Yield 1 ½ cups


  •   1 container Creamy Herb Fauxmage
  •   ½ cup vegan mayo
  •   ¼ cup plant milk
  •   1 clove garlic, chopped
  •   3 tbsp chopped fresh dill
  •   2 tsp lemon juice
  •   ½ tsp Dijon mustard
  •   ½ tsp flaked kosher salt
  •   ⅛ tsp pepper


1. Add all ingredients to a food processor and blitz to combine, scraping down sides as needed until everything is creamy &  smooth.

2. Serve right away with grilled or fresh veggies for dipping.

3. If making ahead of time, store in the refrigerator. When ready to serve, the dressing may have solidified a bit and need 10 seconds in the microwave and a stir to bring it to room temp.

Grilled Veggies

Toss your favourite veggies in a bit of vegetable oil with a sprinkle of salt and pepper. Grill on a charcoal grill or in a grill pan in batches until tender. Veggies are best served hot or at room temperature. Serve creamy herb dressing on the side.

Suggested Veggies for Grilling:

  •   12 baby potatoes, boiled, cooled and cut in half
  •   1-pint mushrooms, halved
  •   6 radishes, thickly sliced
  •   ½ bunch asparagus, woody ends trimmed
  •   1 fennel, cut in half and then into wedges
  •   8 sweet baby peppers halved & seeds removed, or 2 – 3 large peppers in thick slices or chunks
  •   1-pint cherry tomatoes, left whole

How to Build the Best Vegan Charcuterie Board

How to Build the Best Vegan Charcuterie Board

The week between Christmas and New Year’s can make you feel like you’re in a complete daze. There’s a lot of self-reflecting, napping, checking our 2020 horoscopes and daydreaming about what the New Year will bring us all. Some of you may even be planning a little New Year’s Eve soirée with friends! And nothing pairs better with a NYE party than a beautiful, luscious charcuterie board.

You’ve seen them at restaurants or on Pinterest..but have you ever tried to create one yourself? Yeah, they seem a little daunting but honestly just think of it like 7 or 8 different snack bowls dumped onto a cute wooden tray and arranged in an Instagram-worthy way. You’ve likely seen mostly non-vegan boards but vegan ones are just as easy to create. Here are some tip for designing a charcuterie board that will have your friends thinking you belong on the Food Network:
  • Place the bigger foods on your board first, then place any jars, ramekins, or other bowls that will house any dips or sauces. After that, work your way down in size, filling the little spots in with tinier foods at the end.
  • Separate like colours. Have some cucumbers and snap peas? Don’t put them side by side!
  • Some may disagree with me on this one, but don’t leave any blank spaces! We are here for a totally PACKED board. Nuts and dried fruit are great items to fill any holes on your board with.
  • Make sure you have knives/spoons available for anything on your board that will have to be cut or scooped. Toothpicks are a good addition for easy pick up!

Okay, now for the fun part – FOOD!

Here’s a list of vegan food ideas that are perfect additions to your charcuterie board..

Veggie meats
Nut cheeses (we might know of a good one…)
Hummus/dips (make different kinds – different colours!)
Tofu/tempeh (smoked, spiced, etc)
Fruits (dried or fresh. and grapes are a must!!)
Veggies (cut so they’re ready to eat)
Chocolate (can’t forget those with a sweet tooth!)
Olives/caper berries

Happy charcuterie-creating!