How To Make Stuffed Mushrooms (And Why You'll Want To!)

I love mushrooms. There are so many interesting textures and flavors to try. There are dense, meaty portobellos, earthy hen-of-the-woods, delicate chanterelles, and many others. Are you a member of the mushroom lovers club? If not, I’ve got a recipe that will have you signing up for lifelong membership! Stuffed mushrooms are traditionally made with a cheese and breadcrumb filling. These vegan stuffed mushrooms are filled with a heady mixture of fried shallots, scallions, carrots, mushroom jerky, parsley, cooked black rice, and finely chopped walnuts. Yum!

Let’s talk about the health benefits of mushrooms for a second. Apart from lots of fiber, mushrooms contain selenium and ergothioneine, which are potent antioxidants. In addition, they also contain B vitamins and copper, which all support red blood cell development. You can reap the benefits of mushrooms by choosing what’s available at your local grocery store, fits into your budget, and makes the most sense with the recipe you’re cooking.

WHY WE LOVE THIS RECIPE

• So flavorful. Mushrooms are meaty and rich in umami flavor already. When they are stuffed with delicious ingredients (like in this recipe), the flavors become out of this world! 

• Can work as an appetizer or part of a main meal. These vegan stuffed mushrooms are great served as party finger food, a starter, or a light main dish when paired with a fresh salad and crusty bread.

• 100% plant-based and gluten-free. No dairy or breadcrumbs in this vegan stuffed mushrooms recipe. But you won’t even miss them!

• Can be prepped ahead of time. You can prepare these vegan stuffed mushrooms the day before and bake them right before serving.

INGREDIENTS

Here are the ingredients you'll need for flavor-packed vegan stuffed mushrooms:

• Mushrooms
• Shallots
• Carrots
• Scallions
• Parsley
• Mushroom jerky
• Walnuts
• Black rice
• Worcestershire sauce
• Black pepper
• Sea salt
• Olive oil
• Avocado oil

INGREDIENT NOTES

• Mushrooms: I prefer to use a mix of baby bella (also known as cremini mushrooms) and shiitake mushrooms.
• Walnuts: Add a creamy, crunchy texture that helps make these vegan stuffed mushrooms far from mushy. Also, they add some healthy fats to the dish.
• Shallots, carrots, parsley, scallions: These veggies bring so much delicious flavor to the dish. Each of them has a distinct flavor and texture and they complement each other so well.
• Mushroom jerky: These are little umami bombs and add lots of savory flavor to the dish.
• Black rice: A nutritional powerhouse that is loaded with antioxidants, iron, and fiber. I cook it before using it to make the filling.
• Olive oil: For brushing the mushrooms so they brown nicely in the oven as well as sautéing the vegetables.

STEP-BY-STEP INSTRUCTIONS

STEP 1: PREP THE MUSHROOMS

To clean the mushrooms, use a damp paper towel or a mushroom brush to remove any dirt. If they still need more cleaning, give them a quick rinse and then use a paper towel to get them as dry as possible.

Carefully break off the mushroom stems. Using a sharp knife, finely chop the stems till they almost look like they’ve been minced or finely grated. Set aside.

Using a pastry brush, lightly brush each mushroom cap with olive oil. Next, arrange them with the stem side up on a baking sheet lined with parchment paper. 

Bake in a preheated 375°F oven for 8-10 minutes.

STEP 2: MAKE THE FILLING

Cook the black rice according to the package instructions.

Using a sharp knife and a cutting board, finely chop the shallots, carrots, mushroom jerky, parsley, and walnuts. Also, thinly slice the scallions. 

In a large skillet, heat up the olive oil over medium heat.

Next, add the diced shallots and cook them over medium heat for 3 to 4 minutes until they soften.

Then add the carrots and a pinch of sea salt. Sauté for a few minutes before adding the mushroom jerky. Cook and stir for about 2 minutes then add the minced parsley. If the vegetables start to stick to the pan, add a splash of white wine or vegetable broth.

Next, add the chopped mushroom stems and another pinch of sea salt. Cook and stir for another 2 minutes. 

Add the chopped walnuts and stir for another minute. Next, add the cooked black rice and Worcestershire sauce. Cook and stir for about a minute before adding freshly ground pepper and sliced scallions.

Cook and stir the stuffing for another 2 minutes and then remove from heat.

STEP 3: STUFF THE MUSHROOMS

Remove the mushrooms from the oven and drain any brown liquid that may have collected in the caps.

Once the filling mixture is cool enough to handle, scoop a generous amount of the stuffing and pack it together then press it onto a mushroom cap. Place the stuffed mushroom back on the baking sheet. Repeat for the remaining mushroom caps.

Bake in a 375°F oven for 10 minutes. The vegan stuffed mushrooms should be cooked through but firm enough to pick up with your hands. If you overcook them, they’ll be droopy and hard to handle.

Garnish with parsley leaves. You can also drizzle a little balsamic glaze just before serving.

Enjoy!

EXPERT TIPS

• How to buy fresh mushrooms. When buying your mushrooms, make sure they feel firm, aren’t moist to the touch and are mold-free.

• Mushroom jerky substitute. If you can’t find mushroom jerky, you can substitute it with sun-dried tomatoes.

• Using different mushrooms. If you can’t find baby bella mushrooms, white button mushrooms can also work. Alternatively, you can also use large mushrooms like portobello, but this may turn this appetizer into more of a main course.

• Storing in the fridge. Vegan stuffed mushrooms are best eaten immediately but if you have leftovers, store them in the refrigerator in an airtight container. They should stay fresh for about 3 days.

• Give it some heat. If you want to spice things up, add a bit of crushed red pepper to the stuffing.

FREQUENTLY ASKED QUESTIONS

Do you wash mushrooms before stuffing them?

When cleaning your mushrooms, wipe them gently with a damp paper towel or use a mushroom brush. A quick rinse and then drying them thoroughly using a paper towel prevents the mushrooms from getting soggy. 

How do you make stuffed mushrooms not soggy?

The best way to prevent stuffed mushrooms from becoming soggy is to avoid rinsing the mushrooms too long under running water or soaking them. To clean them, you can use a damp paper towel or mushroom brush to remove soil/dirt. If you prefer to use water, give the mushrooms a quick rinse while in a colander, and then pat dry using a paper towel. In addition, make sure that the filling is slightly cooked before stuffing the mushrooms. This way, any excess liquid from the veggies will have already evaporated. 

Do you scoop out portobello mushrooms for stuffed mushrooms?

While the gills of portobello mushrooms are perfectly edible, it’s a good idea to remove them. This is because the dark gills share their color with everything they touch and will discolor any stuffings, sauces, and salad dressings that accompany the mushrooms in the recipe. Also, the gills may hide dirt from where the mushrooms were grown. Removing the gills prevents any grittiness in the finished dish.

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MORE APPETIZER RECIPES TO TRY!

• In the mood for bruschetta? Try a plate of sweet potato pomegranate bruschetta! 
• This fruit salsa with cinnamon pita chips recipe is so good you’ll want to eat it all the time.
• Everyone enjoys a bowl of tahini-free hummus with some crudités. 

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