- Prep-time: / Ready In:
- Makes 8 to 10 mushrooms
- Serving size: 2 stuffed mushrooms
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Melt-in-your-mouth mushroom caps are stuffed with a smoky, savory mixture of mashed beans and grilled veggies to create the perfect party appetizer for your next gathering. Start by charring some licorice-scented fennel and tangy red onion to amplify their natural sweetness before chopping them up to add to the creamy bean spread. Cumin, paprika, and coriander deliver a BBQ-style blend of seasonings that are enhanced with a squeeze of zesty lemon juice. The mouthwatering mixture gets spooned into each cap; then the stuffed mushrooms are grilled to tender perfection using a grill pan on the stove.
Tip: No grill pan? No problem. Simply bake the stuffed mushrooms on a rimmed baking sheet in a 400°F oven 15 minutes or until tender.
For more amazing mushroom recipes, check out these tasty ideas:
- Potato-Spinach Casserole with Trumpet Mushrooms
- Vegan Welsh Rarebit with Mushrooms
- Vegan Potato Gnocchi with Mushrooms and Greens
- Mixed Grain Bowls with Mushrooms and Lentils
Ingredients
- 1 cup thinly sliced fresh fennel bulb, fronds reserved for garnish
- ¾ cup thickly sliced red onion
- ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained (¾ cup)
- 2 tablespoons chopped dates (4 dates)
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 8 to ten 2½-inch-diameter fresh baby portobello or cremini mushrooms
Instructions
- Preheat a grill pan over medium-high. Grill fennel and red onion 6 to 10 minutes or until crisp-tender, turning once. Transfer vegetables to a cutting board. Cool slightly and finely chop.
- In a medium bowl stir together the next six ingredients (through coriander). Mash beans with a fork until chunky. Stir in chopped fennel and onion. Season with salt and pepper.
- Remove any stems from the mushrooms. Spoon bean mixture into mushroom caps. Grill stuffed mushrooms over medium-high 10 to 12 minutes or until mushrooms are tender and release most of their liquid. Garnish with fennel fronds and serve warm.
Per serving (2 stuffed mushrooms): 153 calories, 30 g carbohydrates, 9.7 g protein, 1.1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 133 mg sodium, 7.6 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 6 votes)I made these following the recipe as exactly as written and took them to a party. No one liked them. I think eliminating the lemon may have helped, not sure. I didn’t like them either. Gave 2 stars because I liked the addition of the dates, the little bit of sweetness was nice but it couldn’t save the recipe.
Can you bake the mushrooms? If so at what temperature and for how long?
Hi Laura, Yes you can. See the note in the introduction. Bake at 400°F for 15 minutes or until tender.
So delicious recipes..I like it very much..thank you
We loved it! It was a hit at a church pot luck! Even among people who don't typically eat plant-based.
Doubled this for a work party. I had to cook the fennel with some vegetable broth to soften adequately. They all went, but not my favorite and won’t make again