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Stuffed Mushrooms

  8 rater(s)



  • 4 c Mushrooms, divided
  • 1/4 c Olive Oil
  • 1/4 c  + 2 Tablespoon Nama Shoyu (divided)
  • 1 tbsp. Agave (optional)
  • 1 c Pumpkin seeds (soaked for 3+ hours)
  • 1 c Sunflower seeds (soaked for 3+ hours)
  • 1 tbsp. Water
  • 1 Clove Garlic
  • 1 Shallot
  • 1/4 c Parsley
  • 1 tbsp. Tarragon
  • 1 tbsp. Thyme
  • Pinch Salt
  • Pinch Pepper


  1. For the Marinated Mushrooms:
  2. Remove the stems and gills from 2 cups of the mushrooms
  3. Combine Nama Shoyu, Olive Oil and Agave
  4. Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.
  5. Filling:
  6. Finely chop garlic and shallot in food processor. Remove to bowl.
  7. Place 2 C Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.
  8. Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.
  9. Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.


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.