Healthy recipe: Vegan stuffed mushrooms

Healthy recipe: Vegan stuffed mushrooms


  • 500g of small/medium betting mushrooms
  • 1 small onion, well chopped
  • 1 small red pepper, well chopped
  • 1 small stalk of celery (green part only), cut in half and finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 fresh ginger, peeled and finely chopped
  • 120g pecan nuts, well crushed
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce or tamari
  • freshly ground black pepper


  • Preheat the oven to 180°C and cover a baking sheet with parchment paper.
  • Cut the stems of the mushrooms and arrange the hats on the baking sheet.
  • Chop the stems well and put them in a bowl.
  • Chop the rest of the vegetables and add them to the bowl.
  • Stir in the pecans, salt.
  • Heat a pan over medium heat and add the oil.
  • Add the contents of the bowl to the pan and sauté for about 4-5 minutes.
  • Remove from heat and let cool slightly. Stir in soy sauce and fresh black pepper to your liking.
  • Pour the filling into each mushroom hat using a spoon.
  • Bake for 15 minutes.
  • If the mushrooms stick to the parchment paper, give them a slight twist to detach them. Serve hot.

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