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  • Prep-time: / Ready In:
  • Makes 8 to 10 mushrooms

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.

Tip: No grill? 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:


  • 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


  1. 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.
  2. 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.
  3. 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.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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