Stuffed Mushrooms (vegan) – carrot, onion, garlic and spinach


Stuffed mushroom served with white rice, (looks oily because I tipped the oil out of the tin onto the plate too, but in future I would just pick the mushroom out of the tin and bin the oil)


Ok, so last night I returned to uni halls, and had a load of random ingredients but not really any meal plans. With 3 large field mushroand in my fridge I then got my mind set that I wanted stuffed mushrooms, but wasn’t even sure how to cook the mushrooms! With a quick phone call to mum I came up with this concoction, and thankfully it was delicious! This is a recipe to make 3 stuffed mushrooms (I had a little stuffing left over so really packed the mixture into each mushroom to make it fit, more the merrier!)


3 field mushrooms
1 onion
4 carrots
4 cloves garlic
5 handfuls of spinach (this reduces in the pan a lot, so it may look a lot when you add it but it soon shrinks, add more depending on preference)
2 tbsp piri piri seasoning
2 tbsp coriander
Black pepper to taste
4 tbsp light soy sauce


1. Add all veg to the pan, chopped finely. Add soy sauce to cover the carrots, this will allow them to cook a little better. You could alternatively lightly boil the carrots before, but make sure they don’t become too soggy as I thought the crunch of the carrot was quite nice against the other soft ingredients.

2. After cooking in a wok or pan for 2 minutes, add all spices. If you do not have piri piri you could just use coriander, chillies, oregano and other spices of your preference. I will be adding a recipe for making piri piri seasoning later on, but you can buy it from most supermarkets.

3. Whilst veg is cooking, prepare the mushrooms. Wash them and cut out the stalk (chop up the stalk and add to the pan).

4. After 6-8 minutes of cooking the veg on a high heat, or when ready, spoon around 2-3 tbsp of mixtureinto each mushroom, being very generous and packing lots of the stuffing into each mushroom.

5. Place each mushroom in a tin (see photo)Β or baking tray lined with a generous amount of oil, and bake in the oven on a high heat for 25-30 minutes

6. Serve with fried rice and/or veg as a main meal or have it as a starter/side to accompany a main meal. Delicious with a sprinkling of “fake parmesan” (Parmezano), and I can imagine it would go very well with a stir fry.



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