- Prep-time: / Ready In:
- Makes 8 to 10 mushrooms
- Serving size: 2 stuffed mushrooms
- Print/save recipe
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 (3)
(5 from 4 votes)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