Stuffed Mushrooms from Main Street Vegan

Mushrooms and I have been working on our relationship. There was a time that I despised them. There was a time that I could tolerate them on pizzas. There even came a time that I actually chose to order my pizza with them. And then there’s today. My tastes have evolved so much over the years that I almost felt like I was punking myself when I added Stuffed Mushrooms to this weeks menu.

Menu Planning Necessities! Notebook, Surface Pro 3,
Main Street Vegan, The Oh She Glows Cookbook
& The Cheesy Vegan

I have to thank and her book Main Street Vegan for this delicious recipe. I came across Main Street Vegan while browsing Barnes and Noble, and I just had to buy it. I read the entire book cover to cover, but it took me a full 2 weeks to read the last pages because I didn’t want it to end. I ended up talking myself into finishing the book by assuring myself I would read it again. And probably again. If you are interested in learning more about becoming vegan without feeling like you have to know everything about everything and are 100% human…this is the book for you.

It felt so good to not only learn more about vegan nutrition, vegan fashion, vegan products etc., but to have that message wrapped in a positive reassurance that doing your best is better than doing nothing at all. We can’t be perfect all of the time but we can still make a difference by making as many positive choices as possible.

Victoria also shares many of her favorite recipes throughout the book – and Stuffed Mushrooms on pg 192 has been on my list of meals to make for a couple of weeks now. Friends…they were worth the wait.

Now, while mushrooms and I have made the journey together to get where we are today, I would not have expected the kids to have take the same trip. So the best part was that my husband and I got to enjoy these babies alone together!

This recipe is very simple and oh so delicious. Prep is easy, cook time is quick and the end result is scrumptious.

Diced mushrooms, minced walnuts, garlic and onion are sauteed in olive oil. It was hard not to just dig into the stuffing as it cooked to a perfect crispy tenderness. We used large button mushrooms to stuff full, and baked them for about 8 minutes until they were sizzling and roasted brown. It is recommended that you serve this immediately and that was no problem for us! I think they lasted about 5 minutes!

Stuffed Mushrooms from Main Street Vegan

Prep Time: 25 minutes

Cook Time: 8 minutes



  • 1 Tbs extra-virgin olive oil
  • 1/2 clove garlic, minced
  • 4 tsp yellow onion, finely minced
  • 8 oz mushrooms, finely chopped
  • 1 pinch dried basil
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup spinach, cooked & well drained - finely chopped
  • Sea salt & pepper to taste
  • 1/4 cup panko
  • 8 - 12 large button mushrooms, stem and leave whole


  1. Preheat Oven to 350 degrees
  2. Heat the oil in a large skillet over medium high heat
  3. Sauté the garlic, onion and mushrooms for 10 minutes
  4. Add the basil, walnuts, spinach, salt & pepper to taste and mix well’
  5. Remove from heat and stir the panko in
  6. Stuff each musroom with the filling and blace on a parchment
  7. paper lined baking sheet
  8. Bake at 350 degrees for 6 - 8 minutes, serve warm


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