Vegetarian Stuffed Mushrooms


Source: Micki Seibel, April 2013

I searched long and hard for a flavorful stuffed mushroom recipe, but was sorely disappointed by all recipes that I encountered. They almost all use some form of cheese, many of them use bacon, and the vegetarian recipes all used a processed meat substitute sausage. Other than the cheese (being allergic dairy), I don’t have objections to bacon (under most circumstances), but I do object to any kind of processed food. Since I had to resort to creating my own stuffed mushroom recipe, my goal was to make a beautiful and flavorful appetizer that would satisfy vegetarian and meat-eating dinner guests alike while using only whole, real foods and nothing fake or processed.


  • 24 large crimini mushrooms, cleaned and stems removed
  • 2″ fresh ginger, peeled and minced
  • 1/3 tbsp almond meal (or finely ground almonds)
  • 2 cups arugula, finely chopped
  • 2 cloves of garlic, minced
  • 4 scallions, minced
  • 2 tbsp olive oil
  • kosher salt, to taste


  1. Preheat the oven to 375 degrees.
  2. On a large baking sheet lined with parchment paper, place the mushrooms–stem side up–and drizzle with olive oil and generously sprinkle them with kosher salt. 
  3. In a bowl, mix the ginger, almond meal, arugula, garlic, and scallions to make the filling.
  4. Place a tablespoon of the filling into each mushroom.
  5. Roast in the oven for 25 minutes.
  6. Let the mushrooms rest for 2-3 minutes to cool to an edible temperature and serve.

How to Not Screw It Up

  1. Don’t be afraid to generously apply kosher salt to the mushrooms. The salt is essential in drawing out the moisture from the mushrooms and  that’s key to attaining the full, roasted flavor.
  2. If you can not find almond meal, or are too lazy to grind almond into powder in your food processor, you could substitute panko bread crumbs (or, in my case, gluten-free panko bread crumbs). They do add a nice crunch to the texture, but they don’t add the nutritional value that almonds do.