Vegetarian Stuffed Mushrooms with Kale & Cashews

Vegetarian stuffed mushrooms is packed with kale, cashews, mushroom stems, garlic, onion and parmesan to finish. This easy baked stuffed mushroom recipe is soft and buttery with bits of crispy cashews.

a sheet pan of baked mushrooms stuffed with kale, cashews and  breadcrumbs

Stuffed Mushrooms kinda day!

Do you love mushrooms or not so much? We have been trying to incorporate mushrooms into our diet, due to the high nutritional value ( one of my favorite read was this short New York Times article). Although, it is quite challenging to convince a family of mushroom haters 😊

Stuffed Mushrooms was more appealing to everyone, may be because they are bite size or looks adorable. And, these mushrooms are slightly different from the usual ones.

These Stuffed Mushrooms are :

  • Packed with kale and cashews
  • Easy
  • Recipe can be easily doubled or tripled to feed a crowd
  • Not bland
  • Mostly healthy
  • Great vegetarian appetizer or snack
a sheet pan of hollowed out mushroom caps

Let us take a look at the vegetarian stuffing for mushrooms:

It is made with chopped mushroom stems (we do not waste any part of the mushrooms), onion, garlic, kale, cashews, breadcrumbs, red pepper flakes, Italian seasoning, salt and pepper.

That is a long laundry list of ingredients for a baked stuffed mushrooms recipe. Also, packed with so much goodness and nutrition.

All you have to do is saute chopped mushroom stems, onion, garlic, kale and red pepper flakes in olive oil for 2 to 3 minutes and then stir in chopped cashews, Panko breadcrumbs, Italian seasoning, salt and pepper and cook another minute to toast cashews and breadcrumbs

How to make stuffed mushrooms?

Step-1: Gently twist off mushroom stems and chop. Toss the mushroom caps with olive oil and place on a baking sheet.

Step-2: Make kale and cashew stuffing.

Step-3: Fill mushroom cavity with the filling, drizzle with some melted butter and sprinkle parmesan.

Step-4: Bake at 350° F for just 8-10 minutes. DO NOT OVERCOOK.

Step-5: Sprinkle more parmesan on top and enjoy.

Kale stuffed mushrooms for the win!

serving hot baked stuffed mushrooms using tongs
a shot of vegetarian stuffed mushrooms on a sheet pan

Stuffed Mushrooms FAQs

What are the best mushrooms for stuffing?

Cremini, White button and Baby Bella types are great for for stuffing due to their natural cup shape. I opted for white variety for this vegetarian stuffed mushrooms, since these are readily available, year round in all grocery stores.

How to clean mushrooms before cooking?

Mushrooms are very porus and love to absorb the moisture around them. So, it highly recommended not to soak them in water.

If your mushrooms are not very dirty, then you could wipe them gently using a wet paper towel. Else, a SUPER QUICK scrub and rinse under running water will do the trick in removing all the dirt and grime. Make sure to pat them dry immediately with a kitchen towel.

What are stuffed mushrooms?

As the name indicates, it is mushrooms stuffed with a variety of fillings and then baked. The natural size and shape of mushrooms makes them a great candidate for stuffing. Fillings can be diverse – cheesy, meat, seafood, spinach, plain breadcrumbs, herbs, bacon and so on. This vegetarian stuffed mushroom recipe has a different filling from others with the additional of kale and cashews.

To prepare mushrooms for stuffing:

Clean mushrooms using one of the method suggested above and pat dry with a clean kitchen towel. Now, gently wiggle the stems a little bit to detach them from the caps. The stems are chopped for filling and the caps are then stuffed.

Are stuffed mushrooms healthy?

It depends! As mentioned earlier, mushrooms are packed with vitamins, minerals and low in calories. So, it comes down to the filling. These easy vegetarian stuffed mushrooms use olive oil, kale, cashews, onion, garlic, seasoning and bread crumbs with a tiny bit of butter (which is optional) and parmesan. So, I think it is safe to say that this vegetarian stuffed mushrooms recipe is ALMOST HEALTHY!

Kale is one of the super foods out there! This Kale dal has become one of my go to kale recipe once a week. It is hearty, healthy and so comforting!

How to store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in microwave or in a 400° F oven for few minutes, just until warmed through.

Cashews are one of all time favorite nuts. They are buttery, delicious and highly addictive. Some of my favorite cashew recipes: Sweet & Spicy Sriracha Roasted Cauliflower and Cashews, Salt and Pepper Cashews, Instant Pot Cashew Chicken or Cashew Mint Chutney.

More easy vegetarian appetizer recipes:

Parmesan Bread Bites

Homemade Parmesan Cheese Crackers

Spicy Ginger Garlic Pita Chips

Oven Baked Beet Falafel

Salt and Pepper Cashews

Soft Garlic Knots with Homemade Pizza Dough

or more appetizers here

Yield: 3 Servings

Vegetarian Stuffed Mushrooms

Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms is packed with kale, cashews, mushroom stems, garlic, onion and parmesan to finish. This easy baked stuffed mushroom recipe is soft and buttery with bits of crispy cashews.

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Ingredients

  • 8 ounces white button mushrooms
  • 2 and 1/2 tablespoons olive oil, divided
  • 1/4 cup chopped onion
  • 1 large garlic clove, chopped
  • 2 pinches red pepper flakes
  • 1 stalk (medium) kale, rib removed and chopped fine

Group-2

  • 2 tablespoons finely chopped raw cashews, about 8 cashews 
  • 2 tablespoons Panko bread crumbs
  • 1/2 teaspoon Italian seasoning
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper 

Additional ingredients

  • 1/2 tablespoons melted butter (optional)
  • 1 to 2 tablespoons grated parmesan

Instructions

1. Pre heat oven to 350° F

2. Clean the mushrooms and gently remove the stems from them.

3. Toss the mushroom caps with 1/2 tablespoon olive oil and place them cut side up on a baking sheet.

4. Finely chop the stems.

Make filling


1. Heat 2 tablespoons olive oil in a small skillet. When hot, add chopped mushroom stems, onion, garlic, red pepper flakes and kale. Cook over medium-high heat for 2 to 3 minutes, for onions and kale to soften.

2. Add all group-2 ingredients and continue stirring for about a minute to toast cashews and bread crumbs. Take off heat.

Stuff Mushrooms


1. Using a small spoon, fill mushroom caps with the filling (try to pack them well). Pile any remaining filling on top.

2. Drizzle few drops of melted butter over each mushroom (Optional step).

3. Sprinkle some grated parmesan on top.

Bake


1. Bake mushrooms for 8 to 10 minutes, until mushrooms have softened (don't let it get too soft).

2. Remove from oven and sprinkle more parmesan on top. Serve

Recipe can be easily doubled or tripled.

Notes

Cashews - Use raw cashews and not toasted. Chop or crush them into tiny pieces (not into a powder and not big chunks either).

Salt - Mushrooms are very bland. So it is important to season the filling very well.

Olive oil - Olive oil might feel a bit too much for the filling, but this recipe requires that amount for binding the filling together.

Bake time - Baking time will depend on the size of mushrooms. 8 minutes for smaller ones and 9-10 minutes for larger ones. Bake just until the mushrooms feel soft.

Breadcrumbs - Panko is recommended for this recipe, since it adds a crispy and lighter not to the filling when compared to the regular breadcrumbs.

To clean mushrooms- If your mushrooms are not very dirty, then you could wipe them gently using a wet paper towel. Else, a SUPER QUICK scrub and rinse under running water will do the trick in removing all the dirt and grime. Make sure to pat them dry immediately with a kitchen towel.

Leftovers - Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in microwave or in a 400° F oven for few minutes, just until warmed through.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 368mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 8g

I am not a certified dietician or nutritionist and make no claims to the contrary. Everyone’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their nutrition fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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