Betcha can’t eat just one of these vegan stuffed mushrooms that are packed with smoky Southwest flavor. A combination of mashed sweet potato and chickpeas cooks up golden and crisp on the outside, meltingly creamy on the inside, while the mushroom caps turn tender and juicy. The stuffed mushrooms can be made up to two days ahead before baking, or they can be baked, frozen, then reheated just before serving. If you don’t have chickpeas on hand, white beans can be substituted. You can also simplify the spices by just seasoning the filling with 1½ tablespoons of chili powder.

By James Loomis, MD,

Ingredients

  • 12 baby bella mushroom caps
  • 1 large sweet potato
  • ½ cup cooked or canned chickpeas
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper
  • ½ cup chopped spinach
  • ¼ cup chopped cilantro

Instructions

  • Preheat oven to 350°F.
  • De-stem, rinse, and dry the mushroom caps.
  • Microwave the sweet potato on high for 6 to 8 minutes, or roast it in a 425°F oven for 30 minutes, or until fork-tender. Let the sweet potato cool slightly.
  • In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper.
  • Stir in the spinach.
  • Spoon the filling into mushroom caps, about 1 tablespoon per cap. Bake the filled mushrooms for about 30 minutes.
  • Serve garnished with cilantro.

Comments (6)

(5 from 4 votes)

Recipe Rating

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Thomas William Porter

Gonna' try this for Christmas Dinner ...will comment the day after Christmas

harold jitschak buemo de mesquita

Great advice and website---- Thanks, but really high time to ban the microwave form the point of "spoiling" our food [see what happens with garlic and its protective effects and so with many more foods Mindboggling the this is ignored Physician

Maureen Maddox

Delicious!!

Barbara

Great vegan appetizer! Love the recipe; I added some very tiny chopped onion and also chopped up the mushroom stems and added those to the stuffing to give it a little more texture the second time I made this. Love the spices used in this dish!

Lacee

We made this the other night and really enjoyed it. We omitted the pepper. I'm saving this and going to use it in a wrap next time! The only problem I had was I couldn't stop eating! Win win and kid friendly.

lacee

Also, we didnt have Bella Mushrooms. We just used whole white mushrooms that most grocery stores carry.

About the Author

Headshot of James Loomis, MD

About the Author

James Loomis, MD

Dr. James Loomis Jr. practices internal medicine at St. Luke’s hospital, where he also serves as director of prevention and wellness. He has served as team internist for the St. Louis Rams and the St. Louis Cardinals as well as tour physician for the St. Louis Symphony Orchestra. Dr. Loomis, who enjoys cooking and competing in endurance races, lives with his partner, Elise, and has three sons. Find him on LinkedIn.
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