Sometimes we’re too tired to all-out-cook. In the event of this, we usually end up throwing together whatever we can in a hurry. Well, that’s kind of how this recipe came about.
These stuffed mushrooms were thrown together one afternoon as a result of major hunger and a presence of mushrooms in the fridge that needed to be eaten. The first time we made these, we didn’t even write the recipe down. They came out so good, though, that we had to make them again in order to write the recipe to share with you.
Earthy, savory flavors fill your mouth with each bite of these caps. Pop ‘em in your mouth with your hands or class it up and use utensils. These caps are a perfect app for any occasion.
We enjoyed dipping the stuffed mush in a cheeze sauce adapted from a vegan mac n cheese recipe. However, they’re delectable on their own as well.
Beer pairing: Yuengling Lager
These caps remind us of traditional, American comfort food. Naturally, they pair wonderfully with a traditional, American beer.
For the filling:
1-15.5 oz can dark red kidney beans, drained
¼ cup nooch
½ cup onion, finely chopped
2-3 garlic cloves, minced
1 heaping handful spinach, chopped
¼ tsp liquid smoke
½ tsp black pepper
½ tsp turmeric
½ tsp paprika
¼ tsp garlic powder
¼ tsp sea salt
½ tsp Italian seasoning
1-2 tsp coconut oil + more for sautéing
For the mushrooms:
8 oz container baby bella mushrooms, washed & stems removed
Coconut Oil (or favorite oil)
Preheat oven to 350° and heat about a tbsp of oil in a sauté pan over medium heat.
Once the pan is hot, add the onion and garlic. After about 4-5 minutes, add the spinach. Stir and cook for 2-3 minutes longer.
While that is going, mash the kidney beans in a bowl. Stir in nooch, liquid smoke, 1-2 tbsp of coconut oil, and all filling spices. Stir until well blended.
When the onion, spinach, and garlic have finished sautéing, combine with bean mixture.
Toss mushroom caps lightly in oil and stuff with bean filling. Sprinkle with extra nooch and Italian seasoning. Place in a deep baking pan and bake for 20-25 minutes.
Let cool and enjoy!
*Cheeze sauce in photo adapated from here.