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Stuffed Mushrooms

  8 rater(s)

The secret to adding depth of flavor to this recipe is allowing the mushrooms to marinate for the recommended three hours. This sets up the foundation, on which you’ll build even more deliciousness.

  • Prep Time: 20m
  • Total Time: 20m


For the Marinated Mushrooms

  • 4 c button mushrooms, divided
  • 1/4 c extra virgin olive oil
  • 1/4 c + 2 Tablespoon coconut aminos (divided)
  • 1 tbsp. raw agave syrup

For the Filling

  • 1 c raw pumpkin seeds (soaked in water for 3 hours and then drained)
  • 1 c raw sunflower seeds (soaked in water for 3 hours and then drained)
  • 1 tbsp. filtered water
  • 1 garlic clove, minced
  • 1 shallot, diced
  • 1/4 c parsley, chopped
  • 1 tbsp. fresh tarragon
  • 1 tbsp. fresh thyme
  • pinch of sea salt
  • pinch of black pepper


For the Marinated Mushrooms

  1. Remove the stems and gills from the mushrooms. Make sure to rinse the mushrooms to remove any dirt.
  2. Whisk the olive oil, 1/4 cup coconut aminos (saving the 2 Tbsp for later), and agave in a large bowl. Add the mushrooms to the bowl and toss to combine.
  3. Cover the bowl with plastic wrap and let the mushrooms marinate at room temperature for at least 3 hours.

For the Filling

  1. Add all of the ingredients to a food processor and blend until you get a paste-like consistency. Taste and adjust seasonings as needed.
  2. Remove the mushrooms from the marinade and spoon about one tablespoon of the paste into each mushroom cap. Once you have done this to all the mushrooms, sprinkle the tops with some chopped tarragon (optional). Enjoy


You can start the mushrooms marinating and the seeds soaking at the same time, about 3 hours prior. You will want to pat the mushrooms dry or they will be too oily.