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Vegan Stuffed Mushroom Dip | I knew this dip was a hit when I set it out as part of our pre-Thanksgiving snack spread and my meat and dairy-loving son declared, "Mom, this dip is insane!" I don't know what else to tell you other than, make it, then kick back and accept the compliments. | thiswifecooks.com

Vegan Stuffed Mushroom Dip

5 from 2 votes
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Author: Holly Gray


  • 1 tablespoon olive oil
  • 8 ounces vegan Hot Italian sausage
  • 2 cloves garlic minced
  • 1 1/2 pounds approximately 5 cups white mushrooms, stems removed, rough chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 6 ounces vegan cream cheese
  • 1/2 cup vegan parmesan cheese grated
  • 1/4 cup unsweetened almond milk
  • 3 1/2 tablespoons vegan butter melted and divided
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Italian flat-leaf parsley rough chopped


  • Preheat oven to 400 degrees F.
  • To a large skillet over medium-high heat, add vegan sausage and cook until browned and heated through.
  • Add garlic, mushrooms, sea salt, and black pepper. Continue cooking 8-10 minutes, until most of the liquid is evaporated.
  • Meanwhile, to a small bowl, add almond milk and 1 1/2 tablespoons melted butter and stir to combine.
  • Add cream cheese, parmesan, and almond milk/butter mixture. Bring to a low boil for 2-3 minutes.
  • Pour into a 1-quart ramekin dish.
  • In a small bowl, combine butter, Panko beadcrumbs, and parsley. Spinkle evenly over dip mixture.
  • Bake 20 minutes, until bubbling and browned around the edges. After baking, allow to stand 10 minutes before serving warm.
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