Ready for a time warp back to the 80s? To explore the fungi kingdom with these outrageously tasty Stuffed Mushrooms.
There’s just one problem though.
The recipe only makes 4.
Major mistake on my part. These voluminous bites got absolutely slain in our house, I definitely should have made double.
So before you try them, get your secret fridge compartment ready. You know, the one that your fellow home dwellers don’t know about, where you stash dark chocolate, macadamias, and expensive nut cheeses? That’s where these Stuffed Mushrooms will need to go.
Now visualise this dancing on your taste buds:
- Creamy toasted walnuts and pine nuts
- Sweet caramelised onions and garlic
- Salty tamari
- Plus a burst of balsamic tang
David Bowie and Madonna would totally do them, so we better do too. Made with just 1 food processor, 11 ingredients, and 30 minutes – have a watch of the 1 minute video below, then pop them on your list this week.
Watch How To Make Stuffed Mushrooms
How to Make Stuffed Mushrooms Healthy
Stuffed mushrooms are typically rammed with a whole lot of feta or ricotta. Because let’s be honest, anything stuffed with cheese tastes amazing.
So in the absence of this, we need to get a little more creative. That’s where we bring in our creamy friends the walnut and pine nut, then ramp them up next level with a series of flavour rock stars. Onion, celery, garlic, nutritional yeast, rosemary, smoked paprika, tamari, and balsamic – it’s an ensemble made in heaven.
Benefits of Mushrooms
Mushrooms are technically not really a vegetable – they’re a member of their own kingdom called fungi. Fungi are considered to be part way between plants and animals – and it’s this cellular make up which gives them that quintessential taste. Not quite animal, not quite plant… perfect for us meaty plant-based eaters.
Here are some of the top benefits of adding mushrooms to your diet. They’re:
- Energy light (low in calories) but nutrient dense (packed with nutrition) – how we want most of our food to be.
- A good source of vitamin D, critical for immune and bone health. This is especially so for the brown and Portobello varieties, as they’ve been “sunbathing” (exposed to ultraviolet light).
- An amazing source of selenium, important for thyroid health – one cup of mushrooms contains 1/3rd of your daily needs.
- A surprising source of protein and fibre – one cup of cooked mushrooms contains 5g of protein and 3 grams of fibre.
- Helpful for weight loss, with various studies showing regular consumption of mushrooms can significantly reduce hypertension, atherosclerosis, blood sugar dysregulation, inflammation, and obesity. In fact, a 1-year randomised controlled clinical trial examining the effect of substituting mushrooms for red meat, showed a 3.5kg greater reduction in weight loss in the mushroom diet eaters.
- Great source of umami flavour – the fifth taste along with sweet, salty, sour, and bitter. It’s a rich, earthy, smoky, woody taste, that really grounds vegetarian dishes in the absence of meat.
In case you’re wondering about B12 levels, while some mushrooms have indeed been shown to contain B12, it’s not a reliable or large enough source for your complete needs. It’s therefore still best to get your B12 from fortified foods or a supplement (more on this in my B12 seminar here).
What to Serve These Stuffed Mushrooms With
These mushrooms provide a good level of both protein and fat, but aren’t super high on the complex carbohydrate scale. I therefore recommend serving them with some brown rice, quinoa, or bulghur on the side. Or some roasted potatoes. The perfect hearty dinner, or leftover lunch. Rich. Earthy. Filling.
Want More Mushroom Recipes? Try these
- Mushroom Mince Tacos
- Lentil Shepherd’s Pie
- Creamy Mushroom Penne
- All-In Veggie Lasagne
- Mushroom & Mozarella Pizza
- Chick’n Mushroom Pie
- Mushroom Wellington
- Mushroom & Spinach Risotto
- Creamy Mushroom Soup
- Tempeh Walnut Roast
- Mushroom Lentil Burgers
- Creamy Mushrooms on Toast
If you try these 80s vibing Stuffed Mushrooms, let me know! Leave a comment and rating below, or tag me @begoodorganics in a photo of yours on Instagram. I love seeing your versions of my recipes, it truly makes my day.
- 200g portobello mushooms
- 1 onion
- 1 stalk celery
- 3 cloves garlic
- 1/4 c walnuts
- 1/4 c pine nuts
- 1 tbsp nutritional yeast
- 1 tbsp fresh rosemary / thyme
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- Preheat oven to 180°C fan bake, and cut off the stems of the mushrooms.
- Blitz onions, celery, mushrooms stems, and garlic in your food processor to a chunky paste, then pan fry in a little water for a few minutes until soft.
- Meanwhile toast the walnuts and pine nuts in a pan for a few minutes until golden, then blitz in a processor with the nutritional yeast, herbs and spices to a crumb. Set ¼ aside.
- Add the onion mix to the crumb in the processor, with the tamari and balsamic, and pulse until combined. Fill the portobellos, top with the remaining crumb, and bake for 20 minutes. Serve with some brown rice or potatoes, and a salad. Leftovers will last 4 days in the fridge.
- Food processor
- Nut free: Use hemp or sunflower seeds instead of walnuts and pine nuts.