Stuffed Mushrooms

You just can’t go wrong with a stuffed mushroom.  In this version, savory and earthy cremini mushrooms pair nicely with a creamy, garlicky filling.   The walnut topping gives them a little crunch, and the nutritional yeast imparts a cheesy / buttery flavor reminiscent of the classic breadcrumb stuffed mushrooms that so many of us grew up with.

I admit that even though I love these little guys, I don’t prepare them that often because I have the impression that they take a long time.  When I actually watched the clock in order to generate a time estimate for the recipe I discovered that it doesn’t take nearly as long as I thought.  I wonder what other perceptions I have that could use a little testing!


[recipe title=”Stuffed Mushrooms ” servings=”8 ” time=”30 minutes active, 45 minutes passive ” difficulty=”easy”]

24 ounces cremini mushrooms
1 small onion, minced
3 garlic cloves, pressed
1 box Mori-Nu silken tofu
1 teaspoon agar powder
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup nutritional yeast flakes
1 teaspoon kosher salt, or to taste
1/2 cup chopped walnuts
Black pepper, to taste

Preheat oven to 350F.  Clean mushrooms and remove stems. Dice stems fine, or pulse for a few seconds in a mini-food processor.  Saute mushrooms and onions with a small amount of water in a small pan over medium heat.   Once onions and mushrooms are soft and lightly browned, add pressed garlic and saute another minute, adding small amounts of water as needed to prevent sticking.  Remove from heat and let cool.  In a blender combine tofu, agar powder, garlic powder, onion powder, yeast flakes and salt on medium speed until thoroughly pureed.  Stir onion / mushroom mixture into blended tofu (NOT using the blender – you want it to be chunky).  Spoon filling mixture into empty mushroom caps.  Bake for 30-35 minutes – they will puff up and become golden brown, like little meringues.  Sprinkle walnuts onto puffed up fillings, pressing lightly to get the nuts to stick.  Bake another 15 minutes.  Allow to cool, then pepper to taste and serve.


When these come out of the oven, your perception of their deliciousness will try to overpower your perception that they are incredibly hot.   Do not give in to temptation!  That ooey gooey filling really holds the heat!


Speaking of perceptions, the first few days of July, including the weekend of the 4th, were so nice around Anchorage that it was easy to forget that we had just made it through the second rainiest June on record!  We headed up to Reed Lakes for a hike on Saturday and despite the sweltering heat at the start of the trail (that’s low 70’s in Alaska), we found the lower lake mostly ice covered, and the upper lake still snowed in.  Here are some photos from the weekend adventures for those of you that like the Alaska scenery!

On the way to Lower Reed Lakes, almost through the boulder field:


At the waterfall between upper and lower lakes:


Above the waterfall on the way to Upper Reed Lake:


Panorama looking towards Upper Reed Lake from our lunch spot.  We decided not to cross the snow field, though there were a few others out there.  Large grain sizes covered with snow make good places to twist an ankle….


Headed back from Upper Reed Lake, looking down onto Lower Reed Lake.


6 thoughts on “Stuffed Mushrooms

  1. cyn99di

    Beautiful photos! The mushrooms look great, too! What would you suggest as a substitute for the tofu for those who can’t eat soy?

    1. AlaskaVegan

      Hi Cyndi – I’d try using some left over mashed potatoes (you’d need maybe a cup and a half or so?). You may have to cover them if they start to get toasty – keep an eye on them! Let me know how it works!

    2. Delisa Renideo

      Hi Cyndi – another idea would me to mash some white beans as a substitute for the tofu. When seasoned, they’d taste great. Or you could even mix the mashed beans with some mashed potatoes. And maybe add a little mashed cauliflower! (Now I’m getting on a roll :-)

  2. Delisa Renideo

    I’ll have to try this recipe! Does the agar make it slightly gelatin-y? I assume it is there to thicken it? Have you ever left out the agar and just used the tofu?

    I’ve also been experimenting with using chia seeds blended into things to make them thicker. I might try that in the tofu mixture.

    Love that hike to Reed Lakes. I went way back in time – 1994, I think! And it was the same . . . warm at the bottom and the upper lake still frozen and surrounded by snow. Amazing place we live . . . and your photos are fabulous!

    1. AlaskaVegan

      Hi Delisa! The agar is like a little insurance policy. I’m almost positive that everything would be fine without it, and that the filling would still set and puff up, but just in case I put a little agar in there (same with the stuffed shell recipe). Next time I’ll try it without and report back!

      I’ve been experimenting with chia seeds too, but mostly in cold dishes (e.g. using a chia thickened water or juice to help emulsify salad dressings in place of oil). I’ll have to try the chia in a hot dish and see how it goes!


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