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.

Course Appetizers and Snacks

Cuisine American

Keyword baked stuffed muhsrooms, stuffed mushrooms, Vegetarian Stuffed Mushrooms

Prep Time 15

Cook Time 14

Total Time 29

Servings Servings

Calories 201kcal

Author Maria Doss

Ingredients

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

Group-2

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

Additional ingredients

½ tablespoons melted butter optional
1 to 2 tablespoons grated parmesan

Instructions

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.

Make filling

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.

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