Stuffed Mushroom Recipe

This is a very simple stuffed mushroom recipe made with aduki beans, and I often serve it for a quick mid-week supper. If aduki beans don’t appeal, take a look at some of the other vegetable stuffings given in my stuffed pepper recipe.

You can stuff the mushrooms, ready to go into the oven, ahead of time if you wish. Buy the largest flat (Portobello) mushrooms you can find. My local shop sometimes has mushrooms the size of saucers which are perfect, but if you can only get smaller ones, just serve two each.

STUFFED MUSHROOM RECIPE

Preheat oven to 400F/200C/gas 4. Wipe mushrooms clean. Remove stalks and chop.

Lightly oil an ovenproof dish. Soften 1 finely chopped onion and 2 crushed cloves garlic in a little olive oil. Add the chopped mushroom stalks and a scattering of fresh or dried thyme leaves and cook until tender.

Drain and rinse 400g (2 cups) canned aduki beans and add to the onion mixture, along with 50 (1 cup) fresh wholemeal breadcrumbs and the juice of a lemon.

Heat through, then mash roughly with a fork so that some of the beans are left whole.

Brush sides of the mushrooms lightly with oil and fill each with a spoonful of stuffing. Put the mushrooms in the dish, cover with foil and bake for 20 mins.

Remove foil and scatter 185g (3/4 cup) crumbled feta or goat’s cheese over, then bake for a further 15 mins until cheese is melted and mushrooms are tender.

Serve with rice or cous-cous and a green vegetable.

Want more ideas for healthy and easy vegetarian dishes? See healthy vegetarian recipes for more inspiring suggestions.

See Stuffed Green Pepper Recipe, and Stuffed Pepper Recipe for more stuffed vegetable recipes.