Vegan Stuffed Mushrooms | Quick Meal | Easy Recipes
Vegan stuffed mushrooms

Stuffed Mushrooms

Flavors of pea and coriander with a nutty finish.  A vegan stuffed mushroom is a great option as an entree.


1 cup frozen baby peas
1/2 cup pine nuts
1 tablespoon almond butter
1 teaspoon garlic salt (I used Masterfoods)
3 sprigs of coriander
10 medium sized cup mushrooms
Spray can olive oil.
1/4 cup shaved almonds (decoration so optional)


NutriBullet or Blender


  1. Preheat oven to 180 degrees Celsius.
  2. Clean mushrooms, remove stalks (keep these, you can use them later in a stir fry).
  3. Put to one side.
  4. Steam or microwave ( approx.40 seconds with a little water) baby peas so they are just defrosted.
  5. Drain well.
  6. Combine peas, coriander, garlic salt, almond butter and pine nuts to blender or your Nutribullet.
  7. Blend until smooth and creamy.
  8. Fill Mushroom cups with pea purée.
  9. Spray olive oil on a baking pan.
  10. Place Mushrooms on baking pan and lightly spray tops of mushrooms with olive oil.
  11. Cook for 20-25 minutes, timing will vary based on Mushroom size.
  12. While mushrooms are cooking lightly toast the shaved almonds in a non stick fry pan, this is done by moving them around over heat, no oil required and takes a few minutes. Put them to onside to use as decoration when serving. The nuttiness of the toasted almonds does add texture and interest to the overall flavour.
  13. Serve mushrooms hot from the oven sprinkled with the toasted almonds.

Beautiful as an entree, two to three per serve. Alternatively this is a great side to a roasted pumpkin or sweet potato.

Recipe by Catherine Carr 


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