Stuffed Savory Mushrooms

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The first time I had stuffed mushrooms was on a spring break trip to Colorado.  In a cute little bar outside Steamboat Springs, sitting in a wooden booth across from a roaring fireplace, the setting was everything a trip to the western ski slopes promises in winter. Those mushrooms were absolutely perfect for the moment. You know, if you’ve ever ordered stuffed mushrooms at a steakhouse, you know the appeal: rich, savory, deeply satisfying bites that feel indulgent before the main course even arrives. 

Of course, I needed to recreate these for a healthier version and I’m in love! These plant-based steakhouse stuffed mushrooms deliver that same umami-packed experience—without meat, oil, or heaviness. Earthy mushrooms, lentils, and bold seasonings come together for an appetizer that feels classic, familiar, and quietly impressive.

You’re gonna want to make these for a starter at your next dinner party for sure!

Why You’ll Love It

  • Big, savory umami flavor that tastes “meaty” without meat
  • Hearty enough for omnivores, clean enough for plant-based eaters
  • Oil-free but still rich and satisfying
  • Elegant enough for guests, easy enough for a weeknight upgrade

Pro Tip

Let the filling cook until it starts to darken slightly in the pan. That brief caramelization is where the steakhouse flavor really develops—don’t rush it.

Cost & Nutritional Comparison

  • Homemade version cost about $1–1.25 per serving while the steakhouse orbar variety runs $12–18 for stuffed mushrooms.
  • These mushrooms deliver fiber, plant protein, and antioxidants with zero cholesterol and minimal saturated fat, unlike traditional bar versions made with sausage, cheese, and oil.

Final Thoughts 

This is the kind of dish that makes people pause mid-bite and ask, “Wait—this is plant-based?” It’s savory, grounding, and deeply comforting, proving that steakhouse flavor doesn’t require steak at all.

Stuffed Savory Mushrooms

I love happy hour with friends after work, and these steakhouse-style stuffed mushrooms let you have that at home in no time. These bad boys deliver deep umami flavor, hearty texture, and creamy finish without meat, oil, or heaviness—perfect for an elevated appetizer that satisfies like a restaurant favorite every time. Your friends and family will love them. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 mushroom
Course: Appetizer
Cuisine: Plant Based
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 12 each Cremini mushrooms
  • 1/2 each onion minced
  • 1 clove diced garlic
  • ½ cup cooked lentils
  • ¼ cup chopped walnuts
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tbsp nutritional yeast save half for after cooking
  • ½ tsp rosemary
  • 1/2 tsp black pepper
  • 2 tbsp vegetable broth if needed

Method
 

  1. Remove the stems from the mushrooms and set the caps aside
  2. Chop, onion, walnuts, and mushroom stems
  3. Sweat onion and mushroom stems for 5 minutes or until tender, use beggi broth if needed
  4. Add remaining ingredients, only 1/2 tbsp nutritional yeast, use veggi broth if needed, cook 5 minutes
  5. Add remaining nutritional yeast,
  6. Spoon the ingredients into the caps caps
  7. bake 25 min @350
  8. Garnish: chives or microgreens or dill-garlic crema

Notes

Let the filling cook until it starts to darken slightly in the pan. That brief caramelization is where the steakhouse flavor really develops—don’t rush it.

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