Herbs Stuffed Mushrooms

So, Autumn is here, and we just arrived at our new home in Lombardy, Northern Italy. Autumn comes with various mushrooms and a beautiful foraging culture. So, let's make the best with this Herbs Stuffed Mushrooms recipe!

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Northern Italy comes with a local delicacy: Taleggio cheese. The Taleggio melts beautifully as a young mozzarella and has the intense flavor of aged cheese. I usually make this recipe with portobello mushrooms. However, today I found a mushroom variety that I had never tried: Pioppini (piopino mushroom), so I decided to give it a try.

🧾 Ingredients

• Mushrooms: The pioppino mushrooms are used as the base ingredient for the recipe and provide a meaty texture and earthy flavor to the dish.
• Taleggio or brie cheese: The creamy, tangy flavor of Taleggio or brie cheese is used to add richness and depth to the dish, and also helps bind the stuffing together.
• Dried tomatoes: are added to the stuffing to provide a burst of sweet and tangy flavor, and also add texture to the dish.
• Pecorino Romano cheese: The sharp, salty flavor of Pecorino Romano cheese is used to provide a savory kick to the stuffing.
• Celery: The crisp, fresh flavor of celery is used to add a slight crunch to the stuffing and also provides a hint of vegetal flavor.
• Spring onions are used to add a mild onion flavor to the stuffing and also provide a pop of color.
• Shallot: The sweet, mild flavor of shallots is used to add depth to the stuffing and provide a more subtle onion flavor than regular onions.
• Onion: The pungent, sweet flavor of onions is used to provide a strong onion flavor to the stuffing and also add moisture.
• Garlic: The strong, pungent flavor of garlic is used to provide a savory, aromatic flavor to the stuffing.
• Herbs: The herbs are used to add a fresh, aromatic flavor to the stuffing and also provide a pop of color.
• Basil: The sweet, aromatic flavor of basil is used to provide a fresh and bright flavor to the stuffing.
• Sage: The earthy, savory flavor of sage is used to provide a deep, complex flavor to the stuffing.
• Rosemary: The fragrant, piney flavor of rosemary is used to provide a bold, herbaceous flavor to the stuffing

See quantities and complete instructions in the recipe card.

🔪 Instructions

🍄 What mushrooms to use

Feel free to use Portobellos as they work wonderfully and play with any soft and melty cheese. They work; I have tried brie and camembert when living in Mexico City, and they worked perfectly.

The key to making this recipe is to use a variety that you can "stuff" either because they are big, like the Portobellos, or because they come in many, like the Pioppino Mushrooms I use here. Serve this dish with our vegan mashed potatoes.

🧐 Health benefits of mushrooms

There’s no way to go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.

Mushrooms are a good source of antioxidants and all the Complex B vitamins, meaning they protect heart health, are good for the digestive system, maintain healthy skin, are good for the nervous system, and help the body make the hormones it needs.

Looking for more Sides Inspirations

• Roasted Butternut Squash
• Escalivada

More recipes with mushrooms

• Protein-Packed Saffron Garbanzo Beans
• Porcini Mushrooms Stuffed Onions
• Best Vegan Stuffed Shell Pasta
• Vegan Mushroom Gravy
• Air fryer oyster mushrooms

Want to know more about the benefits of Mushrooms?

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe

Herbs Stuffed Mushrooms

Gus

Autumn comes with various mushrooms and a beautiful foraging culture, let’s make the best out of it with this Herbs Stuffed Mushrooms recipe!

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Appetizer, Side Dish

Cuisine Italian-Inspired, Mediterranean

Servings 2 Servings

Calories 345 kcal

Equipment

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Rectangular Baking Tray (affiliate link)

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Skillet (affiliate link)

Ingredients

 

CupsMetric

 

0.5x1x2x3x

• ▢ 8 ounces mushrooms pioppini or portobello
• ▢ 1.5 ounces taleggio cheese or brie
• ▢ 1 cup dried tomatoes hydrated in hot water for 5 mins or preserved in oil
• ▢ ½ cup pecorino Romano cheese or parmesan, shredded
• ▢ 1 stalk celery or fennel
• ▢ 1 spring onion
• ▢ 1 onion small, or shallot
• ▢ 1 clove garlic grated
• ▢ ½ tablespoon Provence dried herbs
• ▢ 1 tablespoon basil fresh
• ▢ 1 tablespoon sage fresh
• ▢ ½ tablespoon rosemary fresh

Optional: To make it Vegan

• ▢ 1 tablespoon avocado oil extra-virgin
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon sea salt
• ▢ Replace the Parmesan and Taleggio cheeses for Vegans Parmesan and Mozzarella options which are the most easily available.

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Directions

 

• Pre-heat the oven at 300ºF (150ºC).
• Chop the sun-dried tomatoes and also the fresh herbs.
• Place the mushrooms in a baking tray and optionally drizzle olive oil, salt, pepper into them (not necessary).
• Add a ¼ of the chopped herbs mix.
• Place in the oven from 10 to 15 mins, until they are soft but don’t let them loose their shape.
• Meanwhile, chop the garlic, celery, and onions, all together and stir fry them in olive oil until soft.
• Remove from heat and let it cool down.
• Add the dry herbs and the sun-dried tomatoes.
• Add the pecorino cheese and the remainder of the fresh herbs.
• Stuff the mushrooms with the mix and add on top the taleggio cheese. Place in the oven for another 5-10 minutes, until the cheese melts.
• Transfer to the serving plates and serve with fresh green salad; I like arugula and cherry tomatoes.

Notes

You can optionally not use any kind of cheese for another Vegan Option. It works perfectly.

Nutrition Facts

Calories: 345kcalCarbohydrates: 39gProtein: 24gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 43mgSodium: 697mgPotassium: 2359mgFiber: 9gSugar: 24gVitamin A: 1175IUVitamin C: 27mgCalcium: 501mgIron: 8mg

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