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hot_bitemediumAmerican

Stuffed Mushrooms with Walnut Herb Filling

Savory mushroom caps filled with herbed walnut stuffing—rich, earthy, and completely plant-based

⏱️ Prep: 20min🍳 Cook: 20min⏰ Total: 40min👥 Serves: 12🌡️ hot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
⚠️ Contains: tree nuts

Ingredients

  • 24cremini mushrooms(medium sized, stems removed)
  • 1 cupwalnuts(finely chopped)
  • 0.5 cupmushroom stems(finely chopped)
  • 3 clovesgarlic(minced)
  • 2 tbspolive oil(divided)
  • 2 tbspfresh parsley(chopped)
  • 1 tbspfresh thyme(or 1 tsp dried)
  • 1 tbspbalsamic vinegar
  • 2 tbspnutritional yeast(optional, for umami)
  • 0.5 tspsalt
  • 0.25 tspblack pepper

📝 Make Ahead

Prepare filling up to 2 days ahead. Fill mushrooms up to 4 hours before baking. Bake just before serving.

Instructions

  1. Preheat oven to 375°F
  2. Clean mushrooms and remove stems, reserving stems
  3. Finely chop mushroom stems
  4. Heat 1 tbsp olive oil in skillet over medium heat
  5. Sauté chopped stems and garlic until softened, about 3 minutes
  6. Add walnuts, herbs, balsamic, nutritional yeast, salt, and pepper
  7. Cook 2 minutes until fragrant
  8. Brush mushroom caps with remaining olive oil
  9. Fill each cap generously with walnut mixture
  10. Arrange on baking sheet
  11. Bake 18-20 minutes until mushrooms are tender
  12. Serve warm

💡 Pro Tips

Do not wash mushrooms—wipe with damp cloth. Choose mushrooms with deep caps for more filling. Nutritional yeast adds cheesy umami flavor.

📜 History

Stuffed mushrooms became a staple of American entertaining in the mid-20th century, appearing in countless cookbooks and party menus. This vegan version uses walnuts to provide the richness traditionally achieved with cheese and breadcrumbs.

Also pairs well with:

red winebourbongindry sherry