Alive and Cooking

Vegetarian Stuffed Mushrooms

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(Serves 6)
300g button mushrooms, stalks removed
Flour, Egg, Breadcrumbs
Canola oil for deep frying

2 tbsp leftover white bean mash
2 pc Always Fresh Piquillo Peppers, finely chopped
6 Always Fresh Balsamic Marinated Onions, finely chopped
6 Always Fresh Baby Cucumbers (cornichons), finely chopped
2 tsp Always Fresh Black Olive Tapenade

Dipping Sauce (Combine all ingredients)
3 tbsp sour cream
2 tsp chopped parsley
3 mint leaves, chopped
Splash of balsamic vinegar from marinated onions


Combine all of the stuffing ingredients.
Fill the mushroom with a teaspoon of stuffing mixture.
Tumble stuffed mushroom through the flour, egg wash and then breadcrumbs.
In hot oil (180°C), deep fry the mushrooms in batches for 1-2 minutes or until golden brown. Place onto absorbent paper.
Serve with dipping sauce.

Vegetarian Stuffed Mushrooms