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Stuffed Savory Mushrooms

I love happy hour with friends after work, and these steakhouse-style stuffed mushrooms let you have that at home in no time. These bad boys deliver deep umami flavor, hearty texture, and creamy finish without meat, oil, or heaviness—perfect for an elevated appetizer that satisfies like a restaurant favorite every time. Your friends and family will love them. 
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 mushroom
Course: Appetizer
Cuisine: Plant Based
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 12 each cremini mushrooms
  • 1/2 each onion minced
  • 1 clove diced garlic
  • ½ cup cooked lentils
  • ¼ cup chopped walnuts
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast save half for after cooking
  • ½ tsp rosemary
  • 1/2 tsp black pepper
  • 2 tbsp vegetable broth if needed

Method
 

  1. Preheat oven to 350 degrees.
  2. Remove the stems from the mushrooms and set the caps aside.
  3. Chop, onion, walnuts, and mushroom stems.
  4. Sweat onion and mushroom stems for 5 minutes or until tender, use beggi broth if needed.
  5. Add remaining ingredients, only 1/2 tbsp nutritional yeast, use veggi broth if needed, cook 5 minutes.
  6. Add remaining nutritional yeast.
  7. Spoon the ingredients into the caps caps.
  8. Bake for 25 minutes.
  9. Garnish with chives or microgreens or dill-garlic crema

Notes

Let the filling cook until it starts to darken slightly in the pan. That brief caramelization is where the steakhouse flavor really develops—don’t rush it.