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stuffed mushrooms appetizers

Vegan Stuffed Mushrooms

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Savory mushroom caps filled with a stuffing full of flavor and baked to perfection. Enjoy these as an appetizer or make a meal out of them!



16 ounces button mushrooms, cleaned and stems removed

1/4 cup avocado oil

1 tablespoon olive oil

¼ cup diced shallot

½ cup finely diced carrot (about 1 medium carrot)

Sea salt

⅓ cup mushroom jerky, finely chopped (or sundried tomatoes)

2 tablespoons minced parsley

¾ cup walnuts, finely chopped

½ cup cooked black rice

1 tablespoon Annie’s Naturals Worcestershire Sauce

Freshly ground black pepper

⅓ cup scallions, thinly sliced


1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.

3. Make the filling mixture: In a large skillet over medium-high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.

4. Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.

5. Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley.


Optional: Drizzle with a little balsamic glaze just before serving.

Natural Kitchen Cooking School