Stuffed Mushrooms

You guys know by now that I love mushrooms, and I’m glad to say that there are a lot of health benefits to eating them! In addition to having anti-inflammatory effects, mushrooms are able to boost your immune and anticancer functions.

These stuffed mushrooms are super easy to make and can be served as an appetizer, paired with rice or quinoa for a main dish, or served over greens to make a delicious salad ❤ Enjoy


Ingredients – Stuffed Mushrooms

-14 medium – large white mushrooms

-1 Tablespoon oil

-3 shallots, finely diced

-5 – 6 cloves garlic, minced

-3 Tablespoons walnuts, chopped

-1 15 oz can chickpeas — or 3 Tablespoons sun dried tomatoes, chopped —

-3 Tablespoons parsley, chopped

-Salt & pepper to taste


Ingredients – Lemon – Parsley Dressing

-1/4 Cup parsley, finely chopped

-1 clove garlic, diced

-Juice of 1/2 lemon

-1/2 Tablespoon red or white wine vinegar

-1/4 Cup olive oil

-Salt & pepper to taste


-Start with the dressing to give the flavors time to develop. Combine all ingredients in a small bowl & taste to adjust as needed. Set aside

-Preheat oven to 350ºF

-Remove the stems from the mushrooms & dice them finely. Place mushroom caps, bottom up, in a baking dish lined with oil

-Heat a medium sized pan over medium heat & add 1 Tablespoon oil & diced shallots. Sauté until transparent then add the minced garlic. Sauté until soft & fragrant then add the chopped mushroom stems. Sauté until browned, stirring occasionally, then remove the pan from the heat. Stir in the remaining stuffing ingredients


^Before baking

-Fill each mushroom cap with the stuffing & bake 15 – 20 minutes, or until the mushrooms are brown & soft


^After baking

-Serve with the dressing on the dressing on the side to drizzle over the mushrooms

I loved this dressing & would definitely make it again to use on other salads


Stuffed Mushrooms over Arugula 🙂



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