My Plant-Based Stuffed Mushrooms came about due to a visit to the supermarket when they had an offer on their portobello mushrooms. I’m not usually a big fan of mushrooms, I don’t particularly like their taste or the feeling of them in my mouth, but occasionally I buy them just to see if my tastebuds have changed.
This time, I thought I’d stuff them with some delicious flavours such as roasted nuts, parsley, onions, garlic, spring onions/scallions, olives and red pepper/bell pepper. The mixture is held together with high fibre wholemeal breadcrumbs and topped with some chives.
I served my Plant-Based Stuffed Mushrooms on a bed of baby gem lettuce with chopped tomatoes, chives and avocado, sprinkled with some fresh lemon juice.
If you’re into your mushrooms, you’re definitely going to enjoy these ones!
A few mushroom tips for you…
Did you know that button mushrooms, crimini mushrooms, and portobello mushrooms are all the exact same mushroom? Those little white mushrooms turn into crimini, and then grow up to be portobellos—how amazing is that?
In this recipe we’re using the grown up portobello mushroom.
These mushrooms are low in calories, fat-free, cholesterol-free, and very low in sodium/slat, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.
Remember to just wipe the mushrooms clean instead of washing them, and if you’ve bought too many and want to store them, don’t store them at room temperature as this reduces the quality of their phytonutrients, instead put them straight into your refrigerator until you want to use them.
- 4 large mushrooms such as Portobello
- 1 onion finely chopped
- stalks of the mushrooms finely chopped
- 2 garlic cloves crushed, then finely chopped
- 60 g wholemeal breadcrumbs
- 2 tomatoes sliced
- 60 g mixed nuts roasted, then finely chopped
- 8 Kalamata olives finely chopped
- half red pepper finely chopped
- 1/2 tsp oregano
- 15 g fresh parsley finely chopped
- black pepper to taste
- 6 chives sliced finely
- 6 spring onions/scallions split into two then finely sliced
- Wash the portabello mushrooms, remove the stalks and place on baking tray with two tablespoons of water. Bake in the over at 180 degrees celcius/356 f for 10 minutes. While they're baking make the stuffing as follows.
- Fry the onion in an inch of water for three minutes, add more water if it evaporates.
- Add the garlic and chopped mushroom stalks and cook for a further two minutes.
- Add the breadcrumbs, olives, mixed nuts, parsley, red pepper, oregano and black pepper. Stir until all the ingredients are mixed together, and hold well without falling apart. You may need to add more water to help the mixture stick together.
- Remove the mushrooms from the oven and place slices of tomatoes on the gills of the mushrooms, then divide the mixture equally between the four mushrooms. Adding the chopped spring onions/scallions to the top.
- Return the mushrooms to the oven, add more water if it's evaporated to the baking tray, and bake for a further 10-15 minutes. You want the mixture to have a nice crunchy top.
- Add the chives then serve. I served mine on a bed of baby gem lettuce with chopped tomatoes, chives and avocado.
Drop me a message below and let me know if you made my Plant-Based Stuffed Mushrooms
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