Pea and Garlic Stuffed Mushrooms Recipe - Vegan Family Recipes

Stuffed Pea and Garlic Mushrooms

Course Gluten free, Vegan
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Makes 10
Calories 32 kcal
Author Vanessa


  • 10 Mushrooms Cremini (brown or white) - cleaned, steam removed and hollowed out
  • 1/2 cup frozen Peas thawed
  • 2 tablespoons diced Red Onion about 1/2 of a small red onion
  • 8 Cherry Tomatoes quartered
  • 2 Garlic Cloves crushed
  • 1/2 teaspoon dried Rosemary or fresh if available
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Paprika


  1. Clean mushrooms and remove stems.
  2. Hollow out mushrooms carefully with a small spoon, and dice what has been hollowed out. (stems will not be used)
  3. Combine diced mushroom (about 2-3 tablespoons) with peas, onion, tomatoes, garlic, rosemary, salt, and paprika.
  4. Fill mixture into mushrooms using a spoon and push down with your fingers to ensure they are thoroughly stuffed.
  5. Place stuffed mushrooms in a foil pan on a covered grill on medium-high heat for 6-8 minutes until mushrooms are tender (if using an oven see NOTES)

Recipe Notes

1) If using an oven follow these directions: Heat oven to 435F (225C). Place stuffed mushrooms in a deep roasting pan. Cover roasting pan with tin foil and roast in oven (middle rack) for 12-15 minutes or until mushrooms are tender. 2) The uncooked mushroom mixture will taste very salty and overwhelmingly like garlic. Once stuffed mushrooms have been roasted or grilled the flavor will become much milder. 3) Canned peas can also be used in place of frozen peas. Please rinse canned peas thoroughly before using.

Nutrition Facts
Stuffed Pea and Garlic Mushrooms
Amount Per Serving (2 mushrooms)
Calories 32
% Daily Value*
Carbohydrates 5g2%
Sugar 3g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.