According to some nutritionists, mushrooms can contribute valuable micronutrients to one’s diet. That’s a plus—since I’ve enjoyed mushrooms of almost any type for as long as I can remember. Our friend Bill fixed me vegetarian stuffed mushrooms one Thanksgiving. Wonderful! They can be served as an appetizer or an entrée.

  • 12 white mushrooms approximately 1.5 inches in diameter. Remove stems and set aside.


  • ½ cup baked crackers rolled into fine crumbs
  • ¼ cup scallions (green onions) thinly sliced
  • ¼ cup pine nuts
  • ¼ tsp garlic
  • ¼ cup almond milk (or other favorite liquid)
  • 1 tsp  mock-chicken seasoning (or other favorite seasoning)
  • ¼ tsp black pepper if desired
  • Stems from mushrooms diced into small pieces

Sauté scallions, mushroom stems, and garlic in a frying pan sprayed with butter-flavored olive oil.
Cook until soft and remove from heat.
Add  cracker crumbs, pine nuts, rice milk, and seasonings.
Mix well.

Place mushrooms stem-side up in a greased baking pan.
Divide filling into 12 portions and mound up on top of mushrooms.
Sprinkle top of each mushroom with parmesan cheese.

Bake in oven at 400 degrees F for 12-15 minutes until brown on top.
Serve as an appetizer.

To serve as an entrée, pour 2 cups of mushroom or brown gravy over the mushrooms and bake at 350 degrees F for 30 minutes.

Serve with potatoes (baked or mashed) and extra gravy.