Vegan Mushroom, Onion & ‘Cheese’ Stuffed ‘Chicken Breasts

  • 3 (1-ounce) slices vegan bread
  • 2 Tbsp Olive Oil, divided
  • 1/4 cup chopped green onions
  • 8 ounces presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup Vegan mozzarella cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4-6 yellow squash & or yellow zucchini
  • 1/2 cup rice flour
  • 1 cup plain silk creamer
  • 2 Tbsp Vegan butter, divided


  1. Preheat oven to 350°.
  2. Pulse bread in a food processor to form fine crumbs. Place in a dish.
  3. Heat a large skillet over medium-high heat. Coat with 1 Tbsp olive oil & 1 Tbsp vegan butter.  Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Lay yellow squash/zucchini on its side and cut a very thin layer off of opposite sides of each so they lay flat in a skillet (see video in post for example). Cut a slit through thickest portion of each lengthwise to form a pocket. i cut them from 1/2 inch from the end all the way down to 1/2 inch from the other end to get as much stuffing & flavor through out each.  Then pop them in the microwave for 60 secs just to make them a little more flexible for stuffing.
  5. Stuff each with mushroom mixture. Sprinkle squash with  salt and  pepper. Place flour in a shallow dish. Place silk creamer in a shallow dish. Place squash in flour on both sides using tongs or fingers, sprinkle each side with flour if need be. Place in silk creamer on both sides; Place in breadcrumbs on both sides.
  6. Heat 1 Tbsp olive oil in skillet over medium-high heat. Add squash; cook 2 minutes on each side or until browned. Place in baking dish greased with 1 Tbsp vegan butter. Bake at 350° for 15 minutes

One response to “Vegan Mushroom, Onion & ‘Cheese’ Stuffed ‘Chicken Breasts

  1. Pingback: Vegan Mushroom, Onion & ‘Cheese’ Stuffed ‘Chicken’ Breasts « Plant Based Diet Adventures

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