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.
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. 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
- Recipe can be easily doubled or tripled to feed a crowd
- Not bland
- Mostly healthy
- Great vegetarian appetizer or snack
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!
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.
Vegetarian Stuffed Mushrooms
- 8 ounces white button mushrooms
- 2 and ½ tablespoons olive oil divided
- ¼ cup chopped onion
- 1 large garlic clove chopped
- 2 pinches red pepper flakes
- 1 stalk medium kale, rib removed and chopped fine
- 2 tablespoons finely chopped raw cashews about 8 cashews
- 2 tablespoons Panko bread crumbs
- ½ teaspoon Italian seasoning
- ⅛ to ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ tablespoons melted butter optional
- 1 to 2 tablespoons grated parmesan
- Pre heat oven to 350° F
- Clean mushrooms and gently remove the stems from them. Toss the mushroom caps with ½ tablespoon olive oil and place them cut side up on a baking sheet. Finely chop the stems.
- 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.
- Add all group-2 ingredients and continue stirring for about a minute to toast cashews and bread crumbs. Take off heat.
Stuff & bake
- Using a small spoon, fill mushroom caps with the filling (try to pack them well). Pile any remaining filling on top. Drizzle few drops of melted butter over each mushroom (Optional step). Sprinkle some grated parmesan on top.
- Bake mushrooms for 8 to 10 minutes, until mushrooms have softened (don't let it get too soft). Remove from oven and sprinkle more parmesan on top.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Y the Wait
I love this mushroom vegetable
Thank you 🙂