Vegetarian Stuffed Mushroom Recipe

4.99 from 337 votes

Vegetarian stuffed mushrooms made with chickpeas, walnuts, garlic, herbs, parmesan, and balsamic vinegar, baked until tender in the oven.

Prep Time10

Cook Time15

Total Time25

Cuisine: American

Servings: servings

Preheat oven to 400°F with a baking tray inside.
In a small saucepan over medium heat, heat the olive oil. Add the onions, mushroom stems and garlic, and cook for 5 minutes or until fragrant and slightly reduced. Add the walnuts and thyme, and cook for 1 minute to toast the walnuts lightly. Remove from heat and set aside.
In a small bowl, combine the chickpeas, ¼ cup of parmesan, parsley, balsamic vinegar, salt and pepper and use a fork to combine and mash to form a paste-like texture. Transfer the walnut mixture on top of the chickpea mixture and stir to combine.
Carefully place the mushrooms on the hot tray, spray with cooking spray and season lightly with salt. Spoon the filling into the mushrooms, and top with the remaining parmesan cheese.
Bake the preheated oven until the mushrooms are cooked through and the cheese has melted, about 15 minutes. Serve warm.

My Top Tip: Keep an eye on the mushrooms as they bake. Once the cheese is melted and the mushrooms are tender, they're ready to be pulled out of the oven. Over-baking mushrooms will make them rubbery and will dry out the stuffing!
Storage: Store any leftovers in an airtight container for up to 4 days in the fridge. To reheat, place your mushrooms in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Freezing: Stuff your mushrooms and then freeze them unbaked on a tray. Once frozen, transfer them to freezer bags and they will keep for up to 3 months. When you're ready to eat, transfer them directly to the oven.

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