Susan's Stuffed Mushrooms from 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes Susan's Stuffed Mushrooms. Ian's Natural Foods Bragg Live Food Products

Posted by Jane Velez-Mitchell on Sunday, August 20, 2017


Susan’s Stuffed Mushrooms with Basil & Walnuts

Total Time:  40 minutes

Prep Time: 15 minutes

Cook Time: 25 minutes

Level: Easy

Serves: 4-6

These bite-sized delights make a wonderful appetizer or side dish.–Susan


  • 1 lb. package of white stuffing mushrooms (roughly 12-14 large mushrooms)
  • ¾ c. tightly packed fresh basil leaves
  • 2 large garlic cloves
  • ¼ c. walnuts
  • ½ c. sliced zucchini, skin on
  • 2 T. panko bread crumbs + extra for garnish
  • 1 T. lemon juice
  • 1 T. nutritional yeast
  • ¼ t. salt, or to taste
  • ¼ t. pepper, or to taste
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Brush any dirt off mushrooms with a damp cloth. (Tip: Never soak mushrooms in water–it makes them rubbery and tough.)
  3. Separate stems from caps. Set the mushroom caps aside.
  4. Put stems, basil, nuts, zucchini and garlic in a food processor. Pulse until coarse.
  5. Add lemon juice, nutritional yeast, breadcrumbs, salt and pepper. Pulse again until thoroughly combined.
  6. With a teaspoon, fill each cap with a heaping portion of the filling. Place in a baking dish, cover with vented foil, and bake for 25 minutes.

Serve warm with lemon wedge. Top with additional salt and pepper if desired, breadcrumbs and fresh basil leaves.