100% Vegan Bacon Scallion Spread Stuffed Mushroom Caps

As the leaves turn and evenings grow cooler, there’s nothing quite like welcoming friends into your home with warm, flavorful bites that spark conversation. These Bacon Scallion Spread Stuffed Mushroom Caps are the ultimate fall hosting essential — elegant enough for a dinner party, cozy enough for family night, and completely dairy-free and plant-based, so every guest can indulge freely! (Yes, even the bacon!)

Crispy, savory, creamy, they're truly the perfect appetizer or hors d'oeuvre.

With our Bacon Scallion Spread and Parmesan, you’ll serve a dish that feels both indulgent and innovative — the perfect centerpiece for your next fall gathering. 

The Bacon Scallion Spread is currently available exclusively in our 6-cheese September Fromagier, which also includes our Gruyere – a delicious replacement for the Parmesan in this recipe!

Recipe serves 4-6 people as an appetizer. 

Ingredients 

• 6–8 medium portabella mushrooms (stems removed, caps cleaned)
• 2 medium portabella mushrooms, chopped (for sautéeing)
• 2 tsp olive oil
• 2 garlic cloves, minced
• ½ tub (3.5oz) Rebel Cheese  Bacon Scallion Spread
• ¼ cup vegan cream cheese
• 2 Tbsp Rebel Cheese Parmesan (or Gruyere), grated
• ½ cup panko breadcrumbs
• 1-2 Tbsp fresh parsley, finely chopped
• Salt & pepper, to taste

Instructions

1. Pre-heat the oven to 375°F (190°C). (If using an airfryer, the mushrooms will be air-friend at 375°F for 8–12 minutes, until the tops are golden.)
2. Prep the mushrooms
   Clean and de-stem your portabella mushrooms by grabbing and gently twisting the stem out of the top. The step should easily come out, leaving a nice space to later fill with the filling mixture. Finely chop the stems for the filling. 
3. Sauté the chopped mushrooms and garlic 
   Warm olive oil in a skillet. Add in the chopped mushroom stems from step 1, the 2 medium mushrooms (also chopped), and chopped garlic, cooking on low-medium heat until softened and fragrant (about 5 minutes). Add in salt & pepper to taste. Take off the heat.
4. Mix the filling
   In a bowl, stir together Rebel Cheese Bacon Scallion Spread and vegan cream cheese. Add in the sautéed mushroom-garlic mixture and mix until combined. 
5. Stuff the mushrooms
   Fill each mushroom cap generously with the mixture. Set aside. 
6. Make the topping
   Combine panko, parsley, and finely shredded Rebel Cheese Parmesan (or Gruyere) in a separate bowl.
7. Coat & bake
   Press the filled side of each mushroom into the panko mixture to coat to top of the mushrooom. Arrange on a baking sheet.
   Bake at 375°F (190°C) for 20–25 minutes, until crisp and golden or air fry at 375°F for 8–12 minutes, until the tops are golden
8. Serve & enjoy
   Garnish with more fresh parsley. Serve hot as a dairy-free party or dinner appetizer, paired with a glass of white wine or cider.

Hosting Notes

These stuffed mushrooms truly shine as part of a fall entertaining spread — think charcuterie boards, seasonal salads, and your loved ones to share them with. They’re crowd-pleasing and plant-based, making them the perfect choice for a vegan holiday party or any autumn dinner gathering!