6 Healthy and Super Tasty Stuffed Mushrooms Recipes

What I love about stuffed mushrooms is that they are for convenient for any occasion! You can make them vegan, gluten-free, vegetarian, dairy-free or just any way you prefer your food.

Healthy and light at the same time you can find these six recipes useful in any event you host. Or just make healthy and tasty dinner for the family.

Stuffed Mushroom Colection Recipes - Best of the Web

Vegetarian Grilled Spinach and Cheese Stuffed Portabella Mushrooms

Grilled Spinach and Cheese Stuffed Portabello Mushrooms
Image Source: Skinny Ms

Ingredients (4 servings)

  • 4 portabello mushroom caps, stems removed and scooped out
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces low fat cream cheese, softened
  • 1 cup low fat cheddar cheese, shredded
  • 1 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1 tablespoon Dijon mustard

Directions:

Preheat grill to medium heat. Bush all sides of the mushroom tops with olive oil and sprinkle with salt and pepper. Placed hollow side down on grill and cook for about 6 to 8 minutes.

Meanwhile, in a mixing bowl combine cream cheese, cheddar cheese, garlic, spinach, and mustard. Mix well until creamy.

Turn mushrooms over, and spoon cream cheese mixture into the mushroom. Close the lid and cook another 10 minutes, or until cheese filling is melted and mushroom is soft. Remove from grill and serve immediately.

Recipe created by Nichole Furlong, recipe developer and writer in the Skinny Ms team with rich background in culinary arts.

Nut and Herbs Stuffed Vegan Mushrooms

Nut-Stuffed Vegan Mushrooms
Image Souce: VegKitchen

Ingredients:

  • 24 large white mushrooms
  • 1 tablespoon vegan buttery spread (such as Earth Balance)
  • ½ cup finely ground hazelnuts or walnuts
  • 2 tablespoons wheat germ or hemp seeds
  • 1 tablespoon finely minced chives or scallion
  • 1 tablespoon finely minced fresh parsley
  • 1 teaspoon reduced-sodium tamari or soy sauce, or to taste
  • 1 teaspoon salt-free all-purpose seasoning (such as Frontier or Mrs. Dash
  • Freshly ground pepper to taste
  • Fresh thyme for garnish

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Wipe the mushrooms clean and carefully remove the stems; discard the stems or save for another use. Arrange the caps, cut side up, on a parchment-lined baking sheet.
  3. Melt the Earth Balance in a small skillet. Add the remaining ingredients and stir until blended together. Remove from the heat.
  4. Stuff the mushroom caps with the mixture from the skillet, distributing evenly. Cover the baking sheet loosely with foil. Bake, covered, for 10 minutes, then uncover and bake for 10 minutes longer, or until the mushrooms and filling are beginning to brown.
  5. Transfer to a platter and garnish with thyme. Serve warm.

Recipe developed by Nava Atlas, an author at VegKitchen

Tomato, Herbs and Parmesan Baked Field Mushrooms

Tomato, Herbs and Parmesan Baked Mushrooms
Image Source: Taste Australia Image Credits: Oliver Ford

Field mushrooms have an intense, booming flavor and a dense, meaty texture which make them ideal for filling with the cheese and sun-dried tomato mixture.

Ingredients:

  • 4-6 large field mushrooms, stalks removed
  • olive oil
  • 3 cups (600g)
  • ricotta 60g
  • sun-dried tomatoes, finely chopped
  • 1 tablespoon chopped pitted kalamata olives
  • 1/4 cup (20g) grated parmesan
  • 2 teaspoons chopped oregano
  • 2 tablespoons chopped flat-leaf parsley, plus extra for garnish
  • Salt and pepper
  • 1 egg, lightly beaten

Directions:

Step 1
Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity side up on a baking tray lined with non-stick baking paper.
Step 2
Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg, in a large bowl.
Step 3
Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the center.
Step 4
Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley. Serve with a green salad or toasted bread.

Recipe developed by Kate Murdoch for Taste.com.au

Mediterranean Salsa & Feta Stuffed Mushrooms

The all-time heart-friendly Mediterranean taste can be left out of this list. Turn this recipe vegan by covering the mushrooms with fresh basil leaf instead of the feta cheese.

Mediteranian Stuffed Mushrooms with Tomato and Cucumber Salsa
Photo Source: Reckless Abandon Cook

Ingredients:

  • 12-16 large field mushrooms, stalks removed
  • 200 gr feta cheese
  • half or whole olive per mushroom (by taste)
  • 300 gr salsa mix of finely chopped cucumber, tomato, onion, green peppers and cilantro
  • 2 tbsp oregano
  • 1 tbsp dried basil
  • 2 tbsp extra virgin olive oil
  • salt and pepper
Greek Tomato, Onion, Cilantro Salsa
Tomato, green peppers, white onion & cilantro Salsa; Image Source: Zero Calorie Life

Directions:

Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity side up on a baking tray lined with non-stick baking paper.

Pour a spoon of the prepared Mediterranean salsa in each mushroom. Sprinkle some salt and pepper over. Bake for 12-15 minutes.

Take the pan out. Shave the feta cheese over the stuffed mushrooms immediately, add half an olive on top and sprinkle a mix of dried oregano and basil in 2:1 ratio over. Serve over butterhead lettuce with raisins on the side and enjoy.

Recipe developed by Melissa Bridge, health enthusiast and author at Healthy Life Rhythm

Artichoke and Spinach Stuffed Mushrooms

Artichoke and Spinach Stuffed Mushrooms
Image Source: Rachael Ray Show

Ingredients

24 to 36 (depending on size) cremini mushrooms, stems removed
1 tablespoon  Extra Virgin Olive Oil, plus some for drizzling
Salt and pepper
2 garlic clove, smashed and peeled
1 small or 1/2 medium onion
Nutmeg, to taste
1 cup artichoke hearts, canned or frozen
1 cup grated Parmigiano-Reggiano
1 box defrosted chopped spinach, squeezed out in a kitchen towel
2 egg yolks
1/4 cup pine nuts, toasted
1/2 cup heavy cream

Preparation

Preheat oven to 450F.

On a baking sheet, place mushrooms caps stem side up, drizzle with EVOO and season with salt and pepper. Roast 10-12 minutes, until tender. Remove from oven and set aside.

While the mushrooms are roasting, to a food processor add garlic, onion, EVOO, salt, pepper and nutmeg, and pulse to chop. Add artichokes and cheese, and pulse again. Add spinach, egg yolks, pulse again to combine, then add in nuts and heavy cream.

Fill mushroom caps with spinach-artichoke mixture and bake another 10-12 minutes, until filling is cooked through.

Recipe developed by Rachel Ray Show

Gluten-Free Stuffed Mushrooms with Shallots & “Creamed” Kale

These healthy stuffed mushrooms uses white bean puree to create creamy kale without the dairy which also makes this vegan. However, the original recipe creates great gluten-free vegetarian appetizer!

Healthy Stuffed Mushrooms with Shallots & “Creamed” Kale
Image Source: Feed Me Phoebe

Ingredients:

1 tablespoon unsalted butter or olive oil (vegan style)
1 large shallot thinly sliced
1 large garlic clove minced
¼ teaspoon red pepper flakes
1 teaspoon salt divided
2 cups frozen kale
¼ cup white wine
One 15-ounce can cannellini beans rinsed and drained
Olive oil
1 pound cremini mushrooms about 20, brushed with a damp towel and stems removed
1/2 cup grated parmesan cheese (exclude for vegan)

Instructions

  1. Preheat the oven to 375ºF.
  2. Heat the butter in a large nonstick skillet. Sauté the shallot over medium heat until soft, 3 minutes. Add the garlic, red pepper and ½ teaspoon salt and cook one more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 4 minutes. Add the white wine and simmer until evaporated, 1 minute. Set aside.

  3. Meanwhile, in a small food processor, puree the beans with ½ teaspoon salt, 1 tablespoon of olive oil and ¼ cup of water until smooth. Fold the white bean puree into the kale mixture and stir to combine.
  4. Arrange the mushroom caps on a parchment lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the kale mixture into the cavity of each cap. Top with the cheese.

  5. Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
  6. Serve warm or at room temperature

Recipe Note

You can easily make this recipe vegan by sauteing the kale in olive oil and omitting the cheese.

Recipe created by Phoebe – gluten-free chef, culinary instructor, Hashimoto’s advocate & owner and author at Feed me Phoebe

Stuffed Mushroom Colection Recipes - Best of the Web

In addition, let us summarize the health benefits of mushrooms

Cholesterol Levels: Mushrooms provide you with lean proteins. Being fat-free and low in carbs, they are perfect choice for any healthy diet and lifestyle. Furthermore, the lean protein content found in mushrooms simply put helps burn cholesterol which is crutual when it comes to prevention of various cardiovascular diseases like heart attack, stroke, coronary artery disease, peripheral artery disease etc. 

Breast Cancer & Prostate Cancer: Mushrooms are very effective in preventing breast and prostate cancer due to the significant presence of Beta-Glucans and conjugated Linoleic Acid, which both have anti-carcinogenic effects. Out of these two, linoleic acid is particularly helpful in suppressing the harmful effects of excess estrogen. This increase in estrogen is one of the prime causes for breast cancer in women after menopause. The Beta-Glucans, on the other hand, inhibit the growth of cancerous cells in cases of prostate cancer, and numerous studies have shown the antitumor properties of mushrooms when applied medicinally.

Selenium Content: The selenium content in mushrooms is one of the most beneficial elements that is often overlooked. The primary source of selenium is in animal proteins; however, due to their classification as fungi that feed off animal and plant matter, mushrooms are the best way for vegetarians to obtain the necessary amount of selenium. Selenium is found in large quantities in mushrooms, and can benefit bone health by adding to bone strength and increasing durability. It also strengthens the teeth, hair, and nails.

That’s not all! If you want to learn more about how mushrooms affect your body be sure to click here.

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