Smoky Vegan Stuffed Mushrooms
Plant-based | Gluten-free | 30 minutes | Party-ready
Melt-in-your-mouth mushroom caps are stuffed with a smoky, savory mixture of mashed beans and grilled veggies. Charring fennel and red onion amplifies their natural sweetness before chopping and adding to the creamy bean spread. Cumin, paprika, and coriander deliver BBQ-style flavor.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Fennel bulb | 1 cup | Thinly sliced, fronds reserved for garnish |
| Red onion | ¾ cup | Thickly sliced |
| Cannellini beans | ¾ cup | Half of a 15-oz can, rinsed and drained |
| Dates | 2 tbsp | Chopped (about 4 dates) |
| Lemon juice | 2 tbsp | |
| Ground cumin | 1 tsp | |
| Smoked paprika | ½ tsp | |
| Ground coriander | ½ tsp | |
| Sea salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Baby portobello or cremini mushrooms | 8-10 | 2½-inch diameter |
Method
Section titled “Method”-
Grill vegetables: Preheat grill pan over medium-high. Grill fennel and red onion 6-10 minutes until crisp-tender, turning once.
-
Chop: Transfer vegetables to cutting board. Cool slightly and finely chop.
-
Make filling: In medium bowl, stir together beans, dates, lemon juice, cumin, paprika, and coriander. Mash beans with fork until chunky. Stir in chopped fennel and onion. Season with salt and pepper.
-
Prep mushrooms: Remove any stems from mushrooms.
-
Stuff: Spoon bean mixture into mushroom caps.
-
Grill: Grill stuffed mushrooms over medium-high 10-12 minutes until tender and they release most of their liquid.
-
Garnish: Top with fennel fronds and serve warm.
No grill pan?: Bake stuffed mushrooms on a rimmed baking sheet at 400°F for 15 minutes or until tender.
Fennel alternative: Use celery if you can’t find fennel.
Make ahead: Prep filling up to 1 day ahead, stuff and grill just before serving.
Storage
Section titled “Storage”- Uncooked: Stuff mushrooms up to 4 hours ahead, refrigerate
- Cooked: Best served immediately, but keep warm up to 30 minutes
Nutrition (per 2 mushrooms, 4-5 servings)
Section titled “Nutrition (per 2 mushrooms, 4-5 servings)”- Calories: ~153
- Protein: 10g
- Carbs: 30g
- Fiber: 8g
- Fat: 1g
Adapted from: Nancy Macklin / Forks Over Knives
Prep: 15 min | Cook: 25 min | Makes: 8-10 mushrooms