mashed potatoes stuffed mushrooms
Small bites, soups and salads

Mashed potatoes stuffed mushrooms

These mashed potatoes stuffed mushrooms are such an elegant way to start a meal. They make for an healthy appetizer and since they are easy to grab, they are also perfect as small bites during gatherings. You will enjoy the delicious creamy filling combined with the chewiness coming from the mushrooms. They are vegan and gluten-free.

If you have been following me for a while, you must know by now how much I love mushrooms. Their chewy texture (which can mimic meat in some recipes), umami and savory taste and versatility are some of the things I like so much from them. I like to include them in pasta dishes like these vegan lasagna roll-ups or as the centre of healthy bowls like this vegan portobello poke bowl. They are packed with protein, so definitively a great vegetable to eat more regularly.

Tips to make these mashed potatoes stuffed mushrooms:

– Choose mushrooms that aren’t too small. They will hold better after cooking and you can stuff a good amount of potato filling inside. You will need to remove the gill (black part inside the mushrooms) with a small spoon after you remove the stems, but be as gentle as you can for this step not to break the mushrooms and keep the walls intact (so the filling does not leak).

– When you prepare the mashed potatoes, try to keep them from getting too runny, again, so the filling does not leak out of the mushrooms while cooking. I recommend to mash the potatoes very well first with a masher to remove as much of the lumps as you can. Then, add some almond milk a bit at the time until you reach a creamy texture that holds well together.

– You can stuff the mushrooms using a spoon, but it is so much easier (and the result looks better) to use a plastic bag.

Here is how to do it: Fill the bag with your mashed potatoes mixture pushing it towards one of the corner with your hand pressing on the bag. Then, cut the corner when you are ready for the stuffing step.

mashed potatoes stuffed mushrooms
mashed potatoes stuffed mushrooms

What to eat with these mashed potatoes stuffed mushrooms:

These small bites are great as an appetizer or can also be a perfect side dish. They are quite filling and full of flavors, so serving simple meals with them is perfect. This lemony cauliflower alfredo would be perfect served along. Also, a simple rice dish with vegetables on the side would do great to keep these mushrooms the centre of the attention.

mashed potatoes stuffed mushrooms

I hope you liked these stuffed mushrooms as much as I do! If you try them, please leave a comment below to let me know how they turned out.

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Mashed potatoes stuffed mushrooms

These mashed potatoes stuffed mushrooms are so tasty with their creamy filling and chewy mushrooms. They make for a perfect appetizer or a side dish. Plus, it's vegan, gluten-free and healthy.
Prep Time25 mins
Cook Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Vegan
Servings: 4
Author: plantbasedjess

Ingredients

For the mashed potatoes filling:

  • 2 cup potatoes peeled and quatered
  • 2 tbsp nutritional yeast
  • 1 tbsp vegan butter
  • 1/4 tsp salt or to taste
  • 5-6 tbsp unsweetened almond milk or more if needed
  • 1/2 cup onion chopped small
  • stems of the mushrooms chopped small
  • 1 tsp garlic crushed
  • 2 tsp lemon juice
  • 2 tsp fresh parsley chopped
  • black pepper to taste

To built the stuffed mushrooms

  • 2 8oz packages white or cremini mushrooms
  • 1/2 cup panko bread crumbs
  • 1 tbsp nutritional yeast
  • 1/4 tsp salt
  • 1 tsp olive oil
  • pepper to taste

Instructions

To make the mashed potatoes:

  • Cook the potatoes in boiling water until they are cooked through, about 20 minutes. Drain them well.
  • While the potatoes are cooking, remove the stems from the mushrooms and gently remove their gills. Set the mushrooms aside for later and chopped the stems in small pieces.
  • In a medium bowl or plate, mash together the cooked potatoes, vegan butter, nutritional yeast, the salt and almond milk. Mash as much as you can to get a creamy texture trying to remove all the clumps. Set aside.
  • In a medium pan, cook at medium heat the onions and the chopped mushroom's stems until they are tender. Use a bit of oil or water to prevent them from burning. Add the garlic and cook for one additionnal minute or two. Transfer the mix to the mashed potatoes, add the lemon juice, parsley, and black pepper and mix everything well together. Set aside.

For the panko topping:

  • Mix the panko breadcrumbs, nutritional yeast, olive oil, salt and pepper together in a small bowl. Set aside.

For the stuffed mushrooms:

  • Pre-heat the oven at 400°.
  • Put a parchment paper on a baking sheet. Clean with a dry cloth the mushrooms to remove any dirt.
  • Stuff the mushrooms with the mashed potatoes mix and put them on the parchment paper (see tips in the blog). Keep going until you filled all the mushrooms.
  • Put some panko mix on each of the mushrooms by pressing a bit to make it stick on top.
  • Cook the mushrooms for 20 minutes. Eat right away when still warm.

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