Stuffed Mushrooms With Flax Seeds

These stuffed mushrooms are great for dinner parties. The added benefits of flax seeds, whole wheat bread, and veggies make this dish appealing. This is a vegetarian dish that is tasty for those who aren’t vegetarian; I have a few friends that are vegetarian and they love being able to enjoy the same food as everyone else. Don’t be surprised if your guests ask you for this tasty recipe; if you choose to disclose this formula your guests will be shocked that this full flavored recipe is vegetarian. Enjoy your stuffed mushrooms!!

Difficulty (Scale from 1-10): 6

Serves: 4

Yields 8 stuffed mushrooms

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


3 tablespoons of flax seeds

8 open capped mushrooms (2-3 inches in diameter)

1 1/2 tablespoons of olive oil

1 large leek – white part only – chopped

1 celery stalk – chopped

3 1/2 ounces firm bean curd (tofu) – diced finely

1 yellow squash – chopped

1 carrot – chopped

1 cup whole wheat bread crumbs

1 tablespoon of chopped fresh basil

1 tablespoon of chopped fresh parsley

1 tablespoon of tomato paste

3/4 cup – vegetarian cheddar cheese – grated

2/3 cup of vegetable stock

salt – to taste

black pepper – to taste


In a very small skillet on medium heat toast flax seeds. remove from heat then finely chop and put aside.

Wash mushrooms and remove stalks from the caps. Finely chop mushroom stalks and reserve the caps.

Heat oil in a large skillet over medium-high heat. Add chopped mushroom stalks, leek, celery, bean curd, squash, and carrot. Stirring often, cook for 4-5 minutes.

Stir in the bread crumbs, basil, parsley, tomato paste, and flax seeds. Season with salt and pepper to taste.

Spoon the premade mixture into the mushroom caps and top with grated cheddar cheese.

Place mushrooms into a muffin tin (or a shallow oven proof casserole dish), and pour vegetable stock around them.

Cook in a preheated oven at 425 degrees Fahrenheit for 20 minutes, or until mushroom caps are tender and stuffing is cooked thoroughly, and remove from oven.

Remove mushrooms from tin (or dish) and serve immediately.

Enjoy your stuffed mushrooms!!

Source by Peter Alfieri