This savory and rich dish is so meaty — you would never even guess it's vegan! An amazingly easy recipe full of flavor and simple ingredients.

Almond and Herb-Stuffed Mushrooms [Vegan, Grain-Free]







  • 4 large portobello mushrooms, wiped clean, stems removed
  • 3 tablespoons olive oil
  • Rock salt and ground pepper
  • 1 cup slivered almonds
  • 2 large handfuls basil leaves
  • 2 large handfuls parsley leaves
  • Chili flakes
  • 2 tablespoons dried cranberries


  1. Pre-heat the oven to 355°F and line a baking tray with baking paper.
  2. Place the mushrooms on the prepared tray and drizzle with half the olive oil. Season with salt.
  3. Pulse the almonds, basil, parsley, remaining oil, and a good pinch of salt in a food processor until it forms a rough crumb.
  4. Fill the mushrooms with stuffing and sprinkle with chili flakes, if desired.
  5. Bake for 20-25 minutes or until the mushrooms are cooked and the stuffing is golden. Garnish with basil leaves and dried cranberries. Serve and enjoy!

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Nutritional Information

Per Serving: Calories: 515 | Carbs: 27 g | Fat: 39 g | Protein: 16 g | Sodium: 187 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.