Now it wouldn’t be Vegan MoFo without a vegan getting all wild and crazy and throwing all the vegan staples – hummus, tofu and pesto – into a single dish, would it? It’s just mad enough to work and by joves, work it does!

Hummus gives a lovely earthy texture and flavour whilst tofu and cheeze balance it out with fluffy creaminess.  Pesto joins the party with a fresh herb flavour and chilli adds little sparks of interest throughout.

On top of all that, these snazzy guys are a cinch to make and you could even pre-make and refrigerate and then just pop them into the oven when your friends arrive for your fabulous dinner party.  Or even a brunch party!


Vegan MoFo Cheezy Broccoli Stuffed Mushrooms

Rebecca Weller - Vegan Sparkles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -7


  • 7 portobello mushrooms stems removed
  • 150 g hummus
  • 150 g firm tofu chopped
  • Half a broccoli head of florets chopped
  • 1 cup cheeze chopped (I love Vegusto or Notzarella)
  • 1/2 a small red chilli chopped
  • Pesto see below
  • 2 spring onions sliced


  • 1/4 cup EVOO
  • 1/4 cup nutritional yeast
  • 1 clove garlic
  • 1 cup fresh basil leaves
  • 1 tbsp pine nuts
  • Squeeze of lemon juice


  • Preheat oven to 180C.
  • Combine all pesto ingredients in a blender and blend until well combined.
  • In a large bowl, mix pesto with hummus, tofu, broccoli, cheeze and chilli. Season with sea salt and cracked pepper.
  • Place mushrooms top down on a lined baking tray and fill with mixture.
  • Bake for 15-20 minutes or until cheeze looks melted.
  • Remove from oven and served topped with sliced spring onion.




15 Comments on Vegan MoFo Cheezy Broccoli Stuffed Mushrooms

  1. Gabby @ the veggie nook
    October 29, 2012 at 6:32 pm (12 years ago)

    Yummmm cheezy broccoli pesto goodness and in a mushroom no less. Delicious!

    • * Vegan Sparkles *
      October 30, 2012 at 7:58 pm (12 years ago)

      It’s so good I ate it two nights in a row! 🙂

  2. Sarina @ Earthgiven Kitchen
    October 29, 2012 at 7:24 pm (12 years ago)

    I looooooove cheesy broccoli anything. I would have never thought to combine hummus with pesto!

    • * Vegan Sparkles *
      October 30, 2012 at 7:59 pm (12 years ago)

      hehe, I must admit it was a nervous experiment but one that ended well! Hurray! 🙂

  3. Richa
    October 30, 2012 at 4:37 am (12 years ago)

    that load of the cheezy goodness onthe mushrooms, i wil eat a whole lot of!

    • * Vegan Sparkles *
      October 30, 2012 at 8:02 pm (12 years ago)

      I ate 3 in my first sitting! 😉

  4. Somer
    October 30, 2012 at 5:58 am (12 years ago)

    Oh my, that would be like a party in your mouth!

    • * Vegan Sparkles *
      October 30, 2012 at 8:04 pm (12 years ago)

      It soooo was and someone forgot to tell security to make me stop partying! Nom nom nom

  5. Mel
    October 30, 2012 at 11:04 am (12 years ago)

    This sounds like such a delicious combination of flavours! I’ve been ambivalent about stuffed mushrooms in the past as recipes I’ve tried have been a bit boring.

    • * Vegan Sparkles *
      October 30, 2012 at 8:08 pm (12 years ago)

      Oh me too, Mel! Thankfully these ones had huuuuuge personalities! 🙂

  6. Kristy
    November 1, 2012 at 5:22 am (12 years ago)

    These sound so good! I should not be looking at food right after eating lunch, because I’m hungry all over again. 🙂

  7. Lacey
    November 9, 2012 at 12:22 pm (12 years ago)

    Oh yum! I love that you used Notzarella! These looks like little cups of heaven, my three favorites-basil, tofu, and mushrooms!