Vegan Stuffed Mushrooms
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Savoury
Serves: 15
  • 25 medium-sized flat mushrooms
  • 1 TBSP grapeseed oil (or oil of choice)
  • 2 TBSP water
  • 2 brown onions- finely diced
  • 1 red capsicum- finely diced
  • 1 cup breadcrumbs (gluten-free if necessary)
  • dry vegetable stock (to taste)
  • salt ( to taste)
  • pepper (to taste)
  1. Remove stalks for 15 of the mushrooms and set aside
  2. Finely dice onions and fry in oil. Add an extra 2 TBSP water
  3. Once onions are soft and translucent, add a finely diced capsicum and cook on low- medium heat for about 5-10 minutes until softened.
  4. Finely chop the stalks of the mushrooms and the additional 10 whole mushrooms and add to the pan.
  5. Season with dey vegetable stock, salt and pepper and cook for another 10 minutes until the mushrooms have been cooked.
  6. Stir in bread crumbs and remove from heat.
  7. Place the 15 mushrooms with the stems removed face down on a baking tray.
  8. Spoon out the mixture evenly onto each mushroom.
  9. Bake in the oven for 20 minutes at 200 C
  10. Garnish with chopped parsley.
Recipe by Hazel & Cacao at