Large Stuffed Mushrooms
There are some dishes that look quite simple when they first arrive at the table, only to surprise you with the first bite. Large Stuffed Mushrooms have that kind of charm. From the outside, they’re rustic and familiar, but once you cut through the tender mushroom and reach the filling inside, there’s suddenly much more happening than you expected.
The combination of walnuts, kalamata olives, semi-dried tomatoes, pesto, garlic and lemon gives these mushrooms plenty of character. You get something savoury, nutty, salty, and fresh all at once, with the earthy mushroom holding everything together. It’s one of those dishes where people often take the first bite and then pause for a moment because there are several different flavours to notice.
They also have an effortless way of making a meal feel a little more considered. Put one on each plate as a starter and dinner suddenly feels special; serve a couple alongside a crisp salad, and you have a relaxed lunch that still feels satisfying. They sit beautifully somewhere between everyday comfort and something you’d happily serve when friends come over.
Ingredients
What Makes This Dish Great?
- Large Field Mushrooms: Their generous size makes them perfect for stuffing, while their deep savoury flavour becomes even richer when baked.
- Walnuts: Add a nutty flavour and help give the filling more body and texture.
- Kalamata Olives: Bring a salty, briny flavour that complements the mushrooms beautifully.
- Semi-Dried Tomatoes: Add concentrated tomato flavour with a touch of sweetness.
- Pesto: Adds herbs and richness to the filling while helping bring all the ingredients together.
- Garlic: Gives the stuffing a strong savoury base and extra depth.
- Panko Breadcrumbs: Help create structure in the filling while adding a light texture.
- Salt: Enhances the flavour of the mushrooms and filling.
- Olive Oil: Helps keep the mushrooms moist as they bake and adds richness.
- Nutritional Yeast: Brings a savoury, slightly cheesy flavour to the filling.
- Lemon Zest: Adds freshness and a bright citrus finish that cuts through the richer ingredients.
How to Make This Recipe
Step 1: Prepare the Mushrooms
Remove the stalk from each large field mushroom. Using a teaspoon, gently scrape some of the inside from each mushroom to create space for the filling.
Step 2: Start the Filling
Place the mushroom stalks and the mushroom pieces you removed into a food processor or blender.
Step 3: Add the Remaining Ingredients
Add the walnuts, kalamata olives, semi-dried tomatoes, pesto, garlic, panko breadcrumbs, salt, olive oil and nutritional yeast.
Step 4: Blend the Filling
Blend everything together until you have a smooth, well-combined mixture that can easily be spooned into the mushrooms.
Step 5: Prepare for Baking
Lightly rub the bottom of each mushroom with olive oil and sprinkle with a little salt. Place the mushrooms onto a baking tray.
Step 6: Fill the Mushrooms
Spoon the prepared filling generously into each mushroom.
Step 7: Finish and Bake
Top with lemon zest and vegan parmesan, then bake at 180°C for approximately 20 minutes.
Large Stuffed Mushrooms
Ingredients
- 6 large field mushrooms
- 1/2 cup walnuts
- 1/2 cup kalamata olives
- 1/2 cup semi dried tomatoes
- 1 tablespoon pesto
- 2 garlic cloves
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- Zest of one lemon
Method
- Remove the stalk from each mushroom. Use a teaspoon to gently scrap out the inside of the mushroom
- Place the inside of the mushroom into a food processor or blender.
- Place all other ingredients into the blender with the mushroom stalk and filling and blend until you form a smooth paste.
- Rub the bottom of each mushroom with olive oil, sprinkle with salt, and place on a baking tray.
- Fill each mushroom with the stuffing and top with lemon zest and vegan parmesan. Bake at 180 degrees for 20 minutes.
Recipe Notes
Things Needed:
- Baking tray
- Food processor or blender
- Teaspoon
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Spoon for filling the mushrooms
Five Things to Love About Large Stuffed Mushrooms
1. They Have a Little Element of Surprise
From the outside, they look like simple baked mushrooms. Then you cut into one and discover a savoury filling of walnuts, olives, semi-dried tomatoes, pesto and garlic. That contrast makes the first bite much more interesting than people might expect.
2. Everyone Gets Their Own
There’s something satisfying about having an individual stuffed mushroom arrive on your plate rather than taking a scoop from a larger dish. It makes even a casual meal feel a little more considered.
3. They Sit Somewhere Between Rustic and Special
Stuffed mushrooms don’t feel overly formal, but they can still look impressive on a table. They suit those occasions where you want the food to feel thoughtful without making dinner feel too serious.
4. Every Bite Has Plenty Going On
You get the softness of the mushroom, the nuttiness of walnuts, saltiness from the olives, richness from pesto and a fresh lift from the lemon zest. It’s a dish people can actually talk about while they’re eating it.
5. They Can Change Their Role Depending on the Meal
Sometimes one feels perfect as a starter. Other times, two mushrooms with a fresh salad can feel like enough for a relaxed lunch. That flexibility makes them an easy recipe to imagine serving in different ways.
Frequently Asked Questions
Why do stuffed mushrooms sometimes release a lot of liquid while baking?
Mushrooms naturally contain plenty of water, which is released as they cook. Using large, firm mushrooms and avoiding washing or soaking them excessively can help prevent unnecessary added moisture.
What should the stuffing consistency be like before I fill the mushrooms?
It should be blended enough to hold together when spooned into the mushroom, but it shouldn't be runny. The breadcrumbs and walnuts help give the filling structure.
Can I stuff the mushrooms several hours before baking them?
Yes. You can prepare and fill the mushrooms ahead of time, then keep them covered in the refrigerator until you're ready to bake. Add the finishing toppings close to baking if you want them to stay particularly fresh.
Why are the mushroom stalks and insides added back into the stuffing?
They add extra mushroom flavour and reduce waste. They also help give the filling moisture and body without needing another main ingredient.
What if my filling becomes too wet after blending?
If it seems too loose to hold inside the mushrooms, allow it to sit briefly so the breadcrumbs can absorb some of the moisture. A small amount of additional breadcrumb can also help if necessary.
How do I know when a large stuffed mushroom is properly cooked?
The mushroom should be tender enough to cut easily but still hold its shape. The filling should be hot through the centre rather than simply browned on the surface.
