Laura's Vegan Table


  • 1/4 cup vegan butter
  • 1 3-4 ounce package of oyster or other mushrooms, washed, dried and chopped into small pieces
  • 4 cloves garlic, finely chopped
  • 1 5 ounce bag of baby spinach, washed and torn
  • juice of 1/2 of a lemon
  • 1/2 teaspoon sea salt
  • 1/3 cup panko or breadcrumbs
  • 1/3 cup grated vegan parmesan
  • lemon wedges for serving

Here’s a fun appetizer that seems quite decadent; but it’s actually pretty simple and inexpensive to make. Based off of the traditional Oysters Rockefeller, this dish has all the same ingredients, except for the oysters of course. The dish originated in the late 1800’s in New Orleans when a chef ran out of escargots and substituted oysters. The name Rockefeller was given to reflect the richness of the dish. You can use any kind of mushrooms in this dish, but I thought oyster mushrooms would be appropriate and I really like their flavor and texture. These are great to serve at a party and make things more festive.

Serves 4


Preheat oven to 400F. Add the butter to a pan on medium high heat. Add in the mushrooms and sauté until slightly browned. Add in the garlic and lower the heat. Add in the spinach and toss just until slightly wilted. Add in the lemon, sea salt, breadcrumbs and parmesan and stir to combine. Place the shells on a parchment lined baking sheet, and fill them evenly with the mixture. You can sprinkle them with a little more parmesan if you wish. Place in the oven for 10-15 minutes. Serve warm with lemon wedges.