Some vegetables were made to be stuffed. Open, empty cups, yearning to be filled, they’re more than just an anonymous vehicle for egregious amounts of dip. Meaty caps to really sink your teeth into, even simple little button mushrooms can transform the average appetizer into an elegant canape.
Popularized around the mid 20th century, these fun guys have a relatively short gastronomic history, but have been the life of the party ever since. No matter what savory delights you find packed into the center, a warm, roasted mushroom with concentrated umami flavor can do no wrong. Bonus points for being a naturally compact finger food, self-contained and perfectly portioned.
Lightening the load of what tends to be a very rich heap of cheese, cream, breadcrumbs, and/or sausage, these baby bellas are filled with everyone’s favorite culinary chameleon: Cauliflower! Simmered until meltingly tender, a quick mashing makes them indistinguishable from less healthy fare. Redolent of vibrant lemongrass and basil, it’s hard to resist eating straight out of the pan by the forkful. Truth be told, you could easily serve this stuffing in place of mashed potatoes, but mushrooms really do take it to the next level.
This recipe was inspired by Kevin’s Natural Foods Lemongrass Basil Sauce and is my entry into the “Eat Clean. Live Happy. Blogger Recipe Challenge.” Like all of these products, my recipe is proudly paleo, keto, gluten-free, and sugar-free. You can get more information and inspiration on Facebook, Instagram, and Pinterest.
Don’t wait for a special occasion to make stuffed mushrooms. Even if you’re just throwing a party for one, the small amount of extra effort will really make your taste buds dance.
- 2 Pounds Cremini Mushrooms
- 2 Tablespoons Olive Oil, Divided
- 1 Medium Onion, Finely Diced
- 4 Cloves Garlic, Minced
- 1 Pound Frozen Cauliflower Florets, Thawed
- 1 (7-Ounce) Package Kevin's Natural Foods Lemongrass Basil Sauce
- 2 Tablespoons Tahini
- 2 Tablespoons Nutritional Yeast
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 2 Tablespoons Fresh Basil, Minced
- 1 Teaspoon Lemon Zest
- Preheat your oven to 325 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Start by removing the stems from the mushrooms, removing them for another recipe. Place the caps in a large bowl and toss with 1 tablespoon of the oil. Once coated, transfer to the prepared baking sheet with the exposed gills facing up. Bake for 15 minutes, or until cooked through and tender. Remove from the oven, drain off any excess liquid that may have pooled in the caps, and set aside.
- Meanwhile, set a medium saucepan over medium heat. Add the other tablespoon of oil along with the onion and garlic. Saute for 4 - 5 minutes, until golden brown and highly aromatic. Add the cauliflower and sauce, stirring well to incorporate. Reduce the heat to medium-low and simmer for 8 - 10 minutes, until the cauliflower is very soft.
- Transfer to a food processor or blender and pulse until creamy, but not quite smooth. It should still have some texture to it, like roughly mashed potatoes. Stir in the tahini, nutritional yeast, salt, pepper, basil, and lemon zest.
- Spoon the filling into the par-cooked mushrooms, mounding it up in the centers. Return the baking sheet to the oven, and bake for an additional 8 - 10 minutes, until golden brown on top. Serve warm.
To turn this into a full-fledged side dish, stuff large portobello mushrooms instead of small creminis. If you'd like to make it an entree, add protein by blending roughly mashed white beans into the filling.
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Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 149mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.