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Herbs Stuffed Mushrooms

Herbs Stuffed Mushrooms

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 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Appetizer, Sides
Cuisine Gluten-Free, Mediterranean, Vegetarian
Servings 2 Servings
Calories 408 kcal


  • 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 tablespoon olive oil extra-virgin
  • 1 celery stalk or fennel
  • 1 spring onion
  • 1 shallot or small onion
  • 1 garlic clove grated
  • ½ tablespoon Provence dried herbs
  • 1 tablespoon basil leaves fresh
  • 1 tablespoon sage fresh
  • ½ tablespoon rosemary fresh
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Optional: To make it Vegan

  • Replace the Parmesan and Taleggio cheeses for Vegans Parmesan and Mozzarella options which are the most easily available.


  • Pre-heat the oven at 300ºF (150ºC).
  • Chop the sun-dried tomatoes and also the fresh herbs.
  • Place the mushrooms in a bakin tray and drizzle olive oil, salt, pepper into them
  • 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 lose 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 mins, until the cheese melts.
  • Transfer to the serving plates and serve with a fresh green salad; I like arugula and cherry tomatoes.


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


Calories: 408kcalCarbohydrates: 40gProtein: 24gFat: 21gSaturated Fat: 9gCholesterol: 43mgSodium: 1279mgPotassium: 2366mgFiber: 9gSugar: 24gVitamin A: 1177IUVitamin C: 27mgCalcium: 504mgIron: 8mg
Keyword mushrooms, pioppini, portobello
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