Wild Green Stuffed Mushrooms Recipe -- Paleo and Vegan

Recently I hosted guests and wanted to do something fancy for them. At the grocery store I saw some large mushrooms that looked perfect for stuffing so I decided to try that. I didn't want to go the standard stuffing method with meat, nor did I want to fill it with grains, cheese, bread crumbs or any of the other ingredients I found in all the recipes I found while searching.
Therefore this recipe is completely my own, made up from scratch start to finish, and they tasted so amazing. My guest was definitely impressed and I was too. The final recipe is not only vegan and gluten free, it is paleo and grain free and allergy friendly unless you're allergic to nuts (in which case you can probably replace the nuts with bread crumbs or ground sunflower seeds). I used wild amaranth greens that I foraged, but when cooked they taste nearly identical to greens like spinach or lambsquarters or any other non bitter cooked greens, so feel free to use any greens of your choice in this.
Fancy as stuffed veggies are, these were relatively simple and easy to make, pretty low fuss. I highly recommend them.
And their taste? Perfection.

Wild Green Stuffed Mushrooms Recipe -- Paleo and Vegan

3 cups loosely packed spinach leaves, amaranth greens, lambsquarters leaves, or any other non bitter wild or store bought greens
10 large stuffable mushrooms with their stems
2 cups roasted peeled chestnuts- 300 grams
1 cup almond meal
1 large onion
1/2 teaspoon nutmeg
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil

1. Break the stems off your mushrooms and put them in a food processor with the chestnuts and greens and onions.

2. Pulse for a few seconds at a time, scraping down the sides, until you have medium/large chunks.

3. Mix with the rest of the ingredients other than the oil.

4. Using a spoon, fill your mushrooms, making a mound over the top with any excess filling.

5. Put the mushrooms in a pan, and add olive oil to the bottom of the pan.

6. Bake covered at 350 degrees for one hour, then uncover it and cook 15-30 minutes more, depending on your preference.


Are you a mushroom fan? Have you ever had or made stuffed mushrooms? What was in it? Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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