Vegan Stuffed Mushrooms
Ilse Castrejón
A healthy recipe like no other, these vegan stuffed mushrooms are here to save you during busy weekdays! A quick and easy recipe, these mushrooms are stuffed with an unbeatable combination of couscous, red onion, carrots, and bell pepper for a well-balanced meal that is loaded with tons of flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 250 grams button mushrooms
  • 4 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 clove garlic
  • 1/4 cups red onion, finely chopped
  • 1/2 cups carrot, finely chopped
  • 1/2 cups lentils, cooked and drained
  • 1/2 cups couscous, cooked
  • 1/2 cups bell pepper, mix of colors, finely chopped
  • 1/8 cups parsley, finely chopped
  • 1 tablespoon lime juice
Preparation
50 mins
30 mins
Low
  • On a chopping board, trim mushrooms. Cut off the stems and follow out. Finely chop mushroom flesh and set aside.
  • In a skillet over medium heat, heat olive oil and cook mushrooms upside down for 5 minutes. Flip mushrooms and season with salt and pepper. Remove from skillet and set aside.
  • In the same skillet, add a bit more olive oil and fry garlic, onion, carrot, lentils, couscous, bell peppers, mushroom flesh, and parsley. Season with lime juice, salt, and pepper.
  • On a chopping board, stuff previously cooked mushrooms. Serve vegan stuffed mushrooms on a plate with a bit of olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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