Vegan Delight Stuffed Mushrooms Recipe Video

This easy stuffed mushroom recipe turned out perfect. For our last night in Paris, we wanted to put together some healthy vegan recipes for our wonderful hosts, Karine and Kelric. We didn't want any kind of indigestion on our 8 hour flight home, so the main part of our meal was brown rice topped with an eggplant and tomato sauce. We started with the zucchini crackers topped with tomato, avocado and pesto that Haley had made for us in Amsterdam. Then we sat down to enjoy our rice along with these stuffed mushrooms.


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient,


 Zucchini1⁄3 Large, minced
 Minced onion1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Sea salt1 Pinch
 Balsamic wine vinegar/Red wine vinegar1 Tablespoon

Nutrition Facts

Serving size

Calories 99 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.54 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 55.5 mg2.3%

Total Carbohydrates 13 g4.2%

Dietary Fiber 0.63 g2.5%

Sugars 1.6 g

Protein 2 g3.2%

Vitamin A 0.7% Vitamin C 6.3%

Calcium 0.5% Iron 1.8%

*Based on a 2000 Calorie diet


1. Take the stems off the mushrooms, and put them aside. Rub the mushrooms with 1-2 teaspoons of olive oil, then with a pinch of salt. Put the mushrooms in a baking dish into an oven at about 350 degrees F.
2. Meanwhile, mince the mushroom stems, zucchini and onion and stir them together in a bowl. Add another teaspoon of olive oil, another pinch of salt and the vinegar or red wine. Take the mushrooms out of the oven and fill them with the vegetable mixture.
3. Put any extra stuffing on the side to bake separately. Put the dish back in the oven for 20 minutes, or until the mushrooms are soft. I hope you enjoy this easy stuffed mushroom recipe, the latest of my healthy vegan recipes.
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Editors Review

Are you a mushroom lover? Here's a dish that is just meant for you. Watch this video now and learn how you can prepare these delectable Vegan Delight Stuffed Mushrooms. Treat yourself to this delicacy today.