I love stuffed mushrooms, but oh boy have I had some terrible ones! I just wanted to make something simple, but tasty. My second favorite food, to Dim Sum, is pizza! I like my pizza with mushrooms, onions, garlic and green bell peppers so I made a veggie stuffed mushroom that reminded me of my fave veggie pizza! 

I used gluten-free panko crumbs, because…why not? They make them, I’ve never had them before and I want to make sure that my friends and family can all enjoy them so a taste test was necessary, and dang were they delicious! Also – I used a dairy cheese, but vegan cheese is totally an option and would make this dish vegan! So…I just want to encourage you to play with your fillings – mushrooms are an amazing vessel for a variety of flavor profiles! 

The Versatile Stuffed Mushroom

Prep Time:  10 Minutes

Cook Time:  20 Minutes

Yields: 4 Servings (3 caps per)

Ingredients & Prep Instructions: (bold ingredients found in your Fresh Box or at Jacksonville Fresh Market/Shop this week): 

  • ½ Large or 1 Small Green Bell Pepper (diced super small)
  • ⅔ C GF Panko Crumbs (they may be gluten-free but they are just as efficient and tasty as gluten-filled panko crumbs)
  • 12 Medium Portabella Caps (clear stems, leave ribs)
  • 4 OZ Garlic & Chive Sweet Grass Dairy Cheese (you can also use the Garlic & Herb Seeductive Vegan Cheese to make 100% plant-based) 
  • 2 TBSP Canola Oil
  • ¼ C Pine Nuts
  • ½ TSP Salt
  • Avocado Oil Spray

The order of things: 

  • Preheat oven to 400 degrees
  • De-stem and wipe down your mushrooms (there’s much debate about whether or not to rinse mushrooms in water or to wipe them down — I do not like the slimy effect of rinsing them in water so I use a paper towel to wipe them down and remove all dirt and manure) 
  • Prepare Filling
  • Stuff mushrooms
  • Bake and enjoy! 

What you’ll need: 

  • Parchment Paper
  • Chef’s Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • 1 Large Baking Sheet
  • 1 Mixing Bowl

Instructions for Set Up: 

  1. Preheat the oven to 400 degrees.
  2. Place parchment on a baking sheet. Spray with Avocado Oil cooking spray.
  3. Prepare mushrooms by removing the stem and wiping down to remove all dirt and manure.
  4. Set aside while you make the filling.

Instructions for FILLING:             

  1. Combine GF panko crumbs, cheese, pine nuts, oil, salt and green bell peppers together in a mixing bowl – the mixture will be crumbly.
  2. With a spoon, stuff filling into mushroom caps – make sure you press down so you pack the filling, then add a little more to make a small mound. 
  3. Spray the tops of the filled mushrooms with the Avocado OIl cooking spray, sprinkle lightly with salt.
  4. Bake mushrooms at 400 degrees for 15 minutes…the pine nuts will start to brown. I put the broiler on for 2 minutes to really get a golden crunch to the top of the filling. 

Recipe Notes: 

Stuffed mushrooms are amazing because of their versatility. You can pretty much stuff them with whatever you want and as long as they are cooked through and your filling has some kind of texture, your stuffed mushrooms will turn out! 

These are great as a main dish with a side salad, or you can make a platter of appetizers to snack on during a football game or movie at home! They are filling and delicious! 

A Note from Tawny’s Kitchen:

Advice from a Mushroom: 

  • Be down-to-earth
  • Keep a low profile
  • Know when to show up
  • Start from the ground up
  • Be a fun-guy!

Thinking about stuffing a pumpkin next! ‘Tis the season!!!