Prep time: 30 mins
Total time: 50 mins
Herb and walnut stuffed mushrooms
A tasty appetiser, entree or main course with fantastic layers of texture.
brunch, main meal
vegan, vegetarian, oil free, refined sugar free, gluten free option, nut free option, soy free, party food, entertaining, baked
24 medium sized brown mushrooms (around 5-6cm diameter)
1 large onion, finely chopped
4 cloves garlic, minced
4-6 slices of wholemeal bread (to make 2 cups wholemeal breadcrumbs)*
½ cup chopped walnuts
⅔ cup finely chopped parsley
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp smoked paprika
1 tsp onion powder
1 tbsp nutritional yeast
1 tsp miso paste
A big grind of cracked black pepper
1 tbsp lemon juice
Optional: 1-2 chillies, finely chopped
Optional: steamed broccoli to serve
*Try making your own using using stale whole grain bread blitzed in a food processor
Preheat the oven to 180°c.
Remove stalks from mushrooms and chop stalks finely.
Fry onion and garlic in a pan over medium-high heat with a splash of water until just starting to soften and stick on the pan.
Blitz slices of wholemeal bread in a food processor until breadcrumbs form. I usually do crusts first and cut them up small before placing in the food processor, to assist with breaking them up.
Place onion, garlic and all other ingredients (except whole mushrooms) into a food processor and pulse briefly until mixed.
Add water if necessary until mixture is moist enough so that it starts to stick together.
Press spoonfuls of the stuffing into each mushroom and press down lightly. Place stuffed mushrooms on a baking tray lined with baking paper.
Bake for 20-25 minutes or until stuffing starts to brown a little.
Serve as an appetiser, or alongside steamed greens and whole grain couscous.
Leave out nuts for a nut-free option or if weight loss is a goal.
Use gluten-free whole grain bread for a gluten-free option.
Add chilli if you like it hot and spicy.
Use whatever herbs you enjoy and have at hand. Parsley is great as it is such a nutritional powerhouse! I also often add some chopped dandelion greens for extra nutrients.
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