Hi Rachel, there are several brands that use microbial rennet, made from plants which is vegetarian.

Ooo, the stuffed wontons sound amazing with this filling; great idea!! Thanks for sharing!

Liked by all, even the carnivores. I used wonton wrappers with some leftover filling, and that was a huge hit too. Time-consuming, but worth it.

Hi Laura, I understand the frustration of having to scroll when you just want to get to the recipe. I actually do have a “Jump to Recipe” button on all of my posts just for that reason. It’s a black, square button at the top of the page next to the sharing options that says “Jump to Recipe.” I hope that helps you navigate the page easier.

The recipe is OK, but for the love of cooking, please add a recipe jump. In most cases, the first thing a person ever cooks isn’t going to be stuffed mushrooms, and we don’t need a novella, just the recipe. I know you’re trying to make as many slots for ads as possible, but honestly, it’s too much.

Thank you so much! That is perfect. Hope you continue to enjoy!

These mushrooms were delicious. And the mix of textures from the chewiness of the mushrooms and cheese to the crunchiness of the toasted walnuts worked so well together. It’s definitely a repeater!

Thank you for your feedback! When you cook the onions and mushrooms, you can add in more ingredients/ seasonings then because this is where all the flavor in the dish comes from.

Made these for a holiday party this year, and they were ok. They were pretty bland, I added in the balsamic dressing and took the advice of another reviewer and added sun-dried tomatoes to the chickpea mash. Still it was lacking much flavor. The recipe itself is also missing directions – had to go back to the “story” to read when to add the balsamic dressing and how to split up the parm cheese.