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Mushroom Pocket Snacks

Mushroom Pocket Snacks

I served these recently as a side dish with a vegetarian meal, but they also would be lovely as a snack or appetizer with a plum chutney.

Makes 16 medium pocket snacks.


  • 1 Tbsp vegetable oil (plus more for oiling)
  • 1/2 medium, mild onion, finely chopped
  • 8 oz Baby Bella (Crimini) mushrooms, finely chopped
  • 1-2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1 tsp Herbes de Provence or Italian herbs
  • 1 tsp vegan Worcestershire sauce
  • 1/8 tsp pepper
  • 1/2 c shredded Romano cheese
  • 2-4 Tbsp quick oats (if needed)
  • 1 LB egg roll wraps (16) Nasoya


  1. In a large skillet on medium low heat, warm the oil. Add onion and saute 5 minutes. Add mushrooms, garlic, and salt; saute another 5 minutes.
  2. Stir in the Herbes de Provence, Worcestershire, pepper and Romano. If the filling seems too wet, add quick oats a tablespoon at a time, combining well. (It needs to be moist, but with not wet, to allow for crispy pockets.)
  3. Cool 15 minutes and set on work station, along with the egg roll wraps under a damp towel, a small bowl of water, a small bowl of oil, a pastry brush and a large, well oiled baking sheet.
  4. Preheat oven to 375 degrees F.
  5. Place one egg roll wrap on the work station diagonally, with a point facing you. Dip your finger in water and run it around the edges of the wrapper.
  6. Place a rounded (not heaping) tablespoon of filling in the center, fold the bottom corner over filling, rolling snugly half-way to cover filling.
  7. Fold in both sides snuggly against filling; moisten edges of last flap.
  8. Roll wrap up and seal top corner; lay flap-side down on the prepared baking sheet.
  9. Brush lightly with oil on top and bottom.
  10. Continue until all 16 pockets are folded and oiled.
  11. Bake 10 minutes, Remove and flip each pocket over. Return to oven and bake another 10 minutes, or until browned and crisp.
  12. Serve hot as is, or with your favorite dipping sauce.

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