Please subscribe to our YouTube channel for more content!
MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 335 pounds combined and we aren’t done yet! Read Our Story
Follow Our Adventure:
YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTER
Apparently it’s Mushroom Week over here in our kitchen and we’ve got another mushroom video for you! We’ve been working on perfecting this recipe for a while after being inspired by a new recipe we tried out recently and an old favorite from Brian’s childhood. The result was a tasty recipe that even this former mushroom-hater enjoys!
The idea for this recipe started when I decided to make the Sriracha Stuffed Mushrooms from our favorite book, The Healthspan Solution. Side Note: They were extremely delicious and I highly recommend checking out both the recipe and the book! For Brian, they brought back memories of another recipe his mom used to make. Of course he immediately started thinking of how he could use a similar method to recreate his old favorite… and thus Brian’s “Mom-Inspired” Italian Stuffed Mushrooms were born!
The recipe Brian remembers had an Italian sausage and cream cheese filling, so obviously we had a lot of work to do to capture those flavors using entirely plant-based ingredients!
For the filling, we borrowed some technique from the Healthspan Solution recipe. In their recipe, they blend cashews and nutritional yeast together to form a powder that is used as a base for the filling. We decided to add in our seasonings at this point as well – mainly to help break down the fennel seeds without adding an extra step.
We also added some silken tofu to our filling to help replace that “cream cheese” element from Brian’s mom’s recipe.
One of the things I love about the Healthspan Solution recipe is the fact that they use the stems from the mushrooms in the filling. I never know if you are supposed to eat the stems, and chopping them up just seems like a pain, but we used our vegetable chopper to quickly dice them up into perfect tiny squares!
We also decided to add in some shallots. You can swap in red onion if you want, but I really do think the shallots add such a nice flavor and smell to this recipe. The chopped up mushroom stems and shallots give the filling a more “meaty” consistency to help replace the Italian sausage.
Once you put the filling together, try not to eat it by the spoonful! 🙂 It does make a great dip if you have any leftovers.
The great part about these is that you can bake up an entire tray to share or just fill a few of your mushroom caps and bake them, while saving the rest to make fresh the next day. They also hold up surprisingly well if you refrigerate leftovers and reheat them for a few minutes in the oven the next day.
Check out the video here and get the full recipe below!
Brian's "Mom-Inspired" Italian Stuffed Mushrooms
Ingredients
- – 24oz baby bella mushrooms (keep the stems to dice)
- – 1/2 cup finely diced shallots or red onion
- – 1/2 cup raw cashews
- – 1/4 cup nutritional yeast
- – 1/2 tsp toasted fennel seeds
- – 1 Tbsp Italian seasoning
- – 1/4 tsp smoked paprika
- – 1/2 tsp ground or rubbed sage
- – 1 tsp garlic powder
- – 1/4 tsp black pepper
- – Dash of cayenne pepper
- – 12oz block soft silken tofu
- – 1 Tbsp lemon juice
- – 1 Tbsp low sodium soy sauce
Directions
- Rinse the mushrooms, removing and reserving the stems. Lay the mushroom caps out on paper towels to allow them to dry out after rinsing.
- Dice the mushroom stems and shallots into a small, fine dice (approx. 1/4 inch).
- Heat a small saucepan or nonstick skillet on medium high. Water sauté diced stems and shallots until shallots have softened and stems have released most of their liquid. Remove from heat and set aside.
- Make sure your blender is completely dry. Add the dry ingredients (cashews, nutritional yeast and spices) to the blender and pulse just until a powder is formed, being careful not to over blend. With our Vitamix, this process only takes about 15-20 seconds.
- Use a spoon or spatula to loosen up the powder mixture, as it can get compacted and stick to the bottom/sides of the blender.
- Add silken tofu, lemon juice and soy sauce to the blender with powdered ingredients. Blend on high speed for 30-60 seconds until fully combined. You may need to stop and scrape down the sides/bottom of the blender a few times to loosen up any of the powder mixture that sticks while blending.
- Move the filling mixture to a bowl and stir in the diced mushroom stems and shallots.
- Cover filling mixture and refrigerate for at least one hour (or overnight).
- Preheat oven to 350°F.
- Line a baking sheet with a silicone baking mat or parchment paper. Place the mushroom caps onto the lined baking tray and spoon in the filling mixture. You may have some filling left over. It can be used as a dip as well!
- Bake stuffed mushrooms in the oven for 30 minutes. They will release a lot of liquid and the filling should “set.”
- Enjoy immediately or refrigerate for up to 2 days. To reheat refrigerated mushrooms, bake at 350°F for 5 minutes.
For someone who previously hated mushrooms, I’m pretty proud that I can now enjoy these delicious stuffed mushrooms! Brian used to have to work so hard to hide mushrooms in his cooking or watch me pick them out… LOL!
This is such a flavorful way to enjoy mushrooms and I think they would be a hit with everyone at a party! Well… whenever parties are a thing again!
Check out the video here to watch us make these and as always, please leave us a comment or tag us in your photos on social media if you end up making them! We would love to know what you think.
Check out the “Featured Products” section at the bottom of this post for more information about the products used in this video.
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content.
Check out our Amazon Page to see more of our favorite products!
The Healthspan Solution: How and What to Eat to Add Life to Your YearsMueller Austria Onion Chopper Pro Vegetable Chopper
Vitamix A2500 Ascent Series Smart Blender
Vitamix Blade Scraper Accessory, Grey
Mori Nu Soft Tofu, Silken, 12-Ounce Packages
The Spice Hunter Sage, Rubbed, Dalmatian, Leaves, 0.4-Ounce Jar
AmazonBasics Silicone Baking Mat Sheet, Set of 2
*We have the Silpat baking mats, but the Amazon Basics brand above is basically the same thing for a lot cheaper. Just make sure you find the correct size mats for the baking sheets you have.
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat (2, 14 1/2-Inch by 10-Inch)
Just made these in the air fryer and they turned out great! I did 390 for 15 minutes
These sounds delicious!! Cannot wait to make them.
Hello Krocks,
Brian, you’re a genius. I made this tonight to add to our Thanksgiving spread. The flavor is amazing. I will be trying more of your recipes. I made the Weird Chili, and my husband said that it was the best chili he ever had. I concurred. I look forward to your cookbook. Do you have one in the works? 🙂 Happy Thanksgiving!
This is seriously so very good! I was afraid of nutritional yeast and this has changed me, you would never know these were not cream cheese stuffed mushrooms.