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Veggie Liver Stuffed Mushrooms


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Veggie Liver Stuffed Mushrooms


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Veggie Liver Stuffed Mushrooms

Sabra only comes out with their Vegetarian Liver for Passover, so stock up while you can. It is really great on its own, on bread, matzo or crackers, but it also helps make the most delicious short cut stuffed mushrooms, you can't get easier than this fun and healthy appetizer that is gluten free and vegan.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


6 Servings


  • 12 stuffing mushrooms
  • 6 tablespoons Sabra Vegetarian Liver
  • 1/2 cup white wine (optional)
  • thyme sprigs (garnish)


Clean and remove stems from mushrooms. Chop stems finely and mix with Sabra Vegetarian Liver.  Mix well and spoon mixture into each mushroom.  Place mushrooms in a deep baking pan and ad 1/2 cup wine (water  can be used if you like).  Bake uncovered for about 20-30 minutes.

Can be made ahead and reheated when ready to serve.  Sprinkle with thyme for garnish.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




7 Responses to Veggie Liver Stuffed Mushrooms

  1. thank you

  2. These are mouth watering recipes. Well written directions make it so easy to understand. Thank you.
    Dolori from NJ

  3. avatar says: Pam

    How about homemade vegetarian chopped liver. It is fine to inform your readers about products you enjoy, but there are homemade alternatives. There used to be recipes on this site instead of commercials.

    • Sure you can use homemade vegetarian liver or real liver if you prefer, but some people like shortcuts, so we cater to all.

  4. avatar says: Ruchama

    Out West, what you might consider “galut” we can’t easily find the commercial products you suggest and there are many vegetarians and vegans who are devoted “foodies.” It would be better to give the recipe, then suggest the quicker alternative. Lack of enough vegan and vegetarian recipes is the reason I no longer subscribe to the magazine.

    • We do have a a really good vegan pate that would work here, but it is not kosher for Passover http://www.joyofkosher.com/recipes/vegan-pate/, if that is when you want to use this recipe and can’t get Sabra, you can try it without the miso and using KFP soy sauce, maybe adding more sun-dried tomatoes would give it some of that umami.

  5. Does anyone know at what temperature to bake these?

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