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Stuffed Mushrooms

Stuffed Mushrooms

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Mushrooms are a favorite of mine! I used it to make my “meatiness” in several recipes and also sauteed them as a side dish. So, when I found B Foreal on YouTube and saw her recipe for making stuffed mushrooms using palm hearts to create a seafood replacement for the stuffing, I was mesmerized. I have always made stuffed mushrooms with parmesan (or the vegan stand in for this cheese) with the stems and onions and peppers I had on hand. I have had those Red Lobster stuffed mushrooms wherein they use crab meat, but thought I would not get to have those again if I had sworn away meat. Wrong! B Foreal made me realize that. Then, I began looking up more and more recipes online wherein the crab portions were replaced by palm hearts shredded and mixed with other ingredients.  

I decided to try both types out on Thanksgiving this year. Both were a hit! So, I’m giving you guys the recipes here. They’re actually very easy and if you make them for people at a party, they’ll never realize just how “noob” you might be. Why? Because these things make you look like a professional. Both of these are vegan, but if you aren’t vegan, you can easily add Parmesan cheese for the vegetarian version or if you just want it fully loaded? Use crab meat instead of the palm hearts. Easy Peasy is the way to go. I always have fun with the kids stuffing these things when we make them for home meals. 

You can use any kind of small, nicely round-topped mushrooms, but for special events, I prefer “baby bellas” – small portabella mushrooms. You don’t necessarily have to remove the gills, but you better wash them very well. I remove the gills for this recipe for these two reasons – the gills are dark in color and I want them gone for a more aesthetically pleasing dish & removing the gills insures you get any compostables from the mushrooms when you clean them. Remember, mushrooms are grown in rotting waste, so be careful. In case you didn’t know about how they’re grown, I’m going to add a link in the citations for you here. It’s from Smith Meadows Farm in Virginia.

When it comes to my standard recipe, usually there is enough liquid after putting the onions, mushroom stems, and pepper through the food processor and sauteing all of that to bind the drier ingredients well enough for the stuffing. In the seafood version they also add vegan mayo and Worcestershire sauce. The normal recipe I have made for years and never needed it. However, I have to admit that adding the Worcestershire sauce sounds yummy.  Add what you feel you need and let me know what you think of the changes! 

The good news is, you can make both versions and cook them together. 

I like these recipes because there is very little waste here. You are using almost everything. This works as either an appetizer or a side dish.  Or… if you’re like me… it can be perfect for those rainy afternoons when nothing else seems to be what you’re really craving.

mushrooms

Stuffed Mushrooms

Easy recipe for some great mushroom goodness
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: mushroom, stuffed mushroom
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Rachel Adams

Equipment

  • Cutting board
  • Knife
  • Peeler or other tool for removing the gills
  • Colander for washing the mushrooms
  • Large bowl for mixing the stuffing
  • Food processor (to make things easier)
  • Sheet Pan
  • Parchment Paper
  • Small cookie dough scoop
  • Silicone mixing spatula

Ingredients

  • 3 8 oz containers of baby bella mushrooms stems & gills removed, cleaned
  • 2 small onions
  • 1 ½ tbsp of minced garlic
  • ½ cup parmesan cheese or vegan parmesan cheese substitute
  • 1 sweet pepper any color you want
  • ½ cup breadcrumbs or ¼ cup crumbs and ¼ cup milled flax if you want more minerals and protein
  • 1 tsp of vegan Worcestershire sauce - only if you need it
  • ¼ cup of melted vegan butter/margarine optional
  • salt & pepper

Instructions

  • Preheat the oven to 400°F
  • Remove the stems from the mushroom caps. Wash them and set those aside. Use the tip of a peeler, a small case knife, or even a chop stick to slide inside of the mushroom cap to remove the gills. Wash the caps. Line your cookie sheets with parchment paper and place the mushroom caps upside down and let those sit in the oven for 10 minutes to dry out a bit. Remove them from the oven and let them sit while you make the stuffing.
  • Peel and chop onion for placement in a food processor with the mushroom stems. If you prefer chopping everything by hand - bless you - and go for it. But the pieces need to be small. Add in the minced garlic, a chopped up pepper. Get that nice and chopped and mixed before sauteeing it in heated oil on the stove. Saute until onions are translucent and the smell is lovely. Add a little salt and pepper. Then, mix this with parmesan cheese (substitute) and breadcrumbs/flax. Add Worcestershire if you feel you need it or want it. If this mixture is a bit dry, add a few drops of water at a time until it’s a favored consistency to make into small scoops that hold together well on the mushrooms.
  • Turn all of the mushroom caps back over so the cap can become a teeny bowl for your stuffing. Using a teaspoon (I prefer a melon baller with a spring release) place mounds of the stuffing into the caps of the mushrooms. You can lightly brush melted butter on them if you want.
  • Place them in the 400°F oven for 25-35 minutes.

 

mushrooms

Seafood Stuffed Mushrooms

Great seafood taste without the seafood
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: mushroom, stuffed mushroom, Vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Rachel Adams

Equipment

  • Cutting board, knife, peeler or other tool for removing the gills, colander for washing the mushrooms, large bowl for mixing the stuffing, food processor (to make things easier), sheet pan, parchment paper (if you have it), a small cookie dough scoop or melon baller, whatever you want to use for mixing your ingredients well - I use a silicone mixing spatula, a sauce brush if you want to brush them with melted butter.

Ingredients

  • 3 8 oz containers of baby bella mushrooms stems & gills removed, cleaned
  • 28 oz give or take of palm hearts / hearts of palm
  • 2 small onions
  • 2 tablespoons of minced garlic
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of dijon mustard
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of Old Bay Seasoning
  • 1 teaspoon of vegan Worcestershire sauce
  • 3/4 cup vegan mayo
  • 1/2 cup bread crumbs
  • 1 tablespoon of dulse flakes use kelp granules or 1 ½ -2 tablespoons of nori flakes if you can’t find the other two
  • ¼ cup of melted vegan butter/margarine optional
  • salt & pepper

Instructions

  • Preheat the oven to 400°F
  • Remove the stems from the mushroom caps. Wash and set them aside. Use the tip of a peeler, a small case knife, or even a chop stick to slide inside of the mushroom cap to remove the gills. Wash the caps. Line your cookie sheets with parchment paper and place the mushroom caps upside down and let those sit in the oven for 10 minutes to dry out a bit. Remove them from the oven and let them sit while you make the stuffing.
  • Peel and chop onion for placement in a food processor with the mushroom stems. If you prefer chopping everything by hand - again, bless you - and go for it. But the pieces need to be small. Get that nice and chopped and mixed before sauteeing it in heated oil on the stove. Saute until onions are translucent and the smell is lovely. Add a little salt and pepper.
  • In a food processor, place the palm hearts (drain the liquid from the cans) in and pulse to a good shredded consistency. By hand, mix this with the mushroom and onion mixture. Add in the minced garlic, nutritional yeast, dijon mustard, Old Bay Seasoning, apple cider vinegar, Worcestershire sauce, vegan mayo, breadcrumbs, and dulse flakes (or crushed nori if you’re like me and waited til the last minute and had to find a local substitute). At this point I usually add more Old Bay, salt and pepper. But that’s just me!
  • If this mixture is a bit dry, add a few drops of water at a time until it’s a favored consistency to make into small scoops that hold together well on the mushrooms.
  • Turn all of the mushroom caps back over so the cap can become a teeny bowl for your stuffing. Using a teaspoon (I prefer a melon baller with a spring release), place mounds of the stuffing into the caps of the mushrooms. You can lightly brush melted butter on them if you want. I will also add sprinkles of paprika just for aesthetics.
  • Place them in the 400°F oven for 25-35 minutes.

MADE ANY OF THESE RECIPES?
I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!

I have no idea what I’m doing. There. I got that out of the way. When it comes to cooking, I have no idea what I’m doing - EXCEPT… that I was taught by my mama, my nanny, my granny, and my aunts how to make the basics, very Southern style (Southern U.S./ Heart of Dixie style). I also have learned to handle things on my own, from how to eat on a tight budget when we were a struggling family, to how to spoil myself with the fanciest of dishes when I could afford it. I love food, and because I was so limited when it came to food preparation and design as a child and young woman, I love to explore new options as a middle-aged mother. So, if you were looking for a food expert - sorry. But if you prefer a practical person who admits she’s been a noob to cooking and has learned from good people and through trial and error? I’m here for ya!

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About Noob Cuisine

James and Rachel

We are James and Rachel Adams. Welcome to our happy space. We have always been foodies at heart so we created this blog to share our love of food with you and hopefully inspire fellow noob cooks to pick up that spatula and make something amazing.

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