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American

Stuffed Mushrooms with Walnut Herb Filling

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

hot_bitemediumAmerican
Prep20 minCook20 minTotal40 minServes12Temphot
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
⚠ Contains: tree nuts
Recipe
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. 1Preheat oven to 375°F
  2. 2Clean mushrooms and remove stems, reserving stems
  3. 3Finely chop mushroom stems
  4. 4Heat 1 tbsp olive oil in skillet over medium heat
  5. 5Sauté chopped stems and garlic until softened, about 3 minutes
  6. 6Add walnuts, herbs, balsamic, nutritional yeast, salt, and pepper
  7. 7Cook 2 minutes until fragrant
  8. 8Brush mushroom caps with remaining olive oil
  9. 9Fill each cap generously with walnut mixture
  10. 10Arrange on baking sheet
  11. 11Bake 18-20 minutes until mushrooms are tender
  12. 12Serve warm
Notes
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 & Origin

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.

Pairs Well With
red winebourbongindry sherry
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