Stuffed Mushrooms

Button mushrooms are milder and absorb different flavors beautifully. These baked caps can be served as an appetizer, side or a small lunch with a salad. We used black garbanzo beans, which can be found at your local Indian grocer. 

makes 20 mushrooms (~5 servings)


1 lb (~20) button mushrooms

2 Tbsp EVOO

pinch salt

½ cup of cooked black garbanzo beans*, chopped

1 tsp minced garlic

½ tsp coriander seeds crushed with a rolling pin

1 serrano pepper

2 Tbsp chopped pecans

½ cup of coconut milk

2 Tbsp of herbs - cilantro, basil or kari leaves

1 tsp salt


  1. Preheat the oven to 350F. Remove the stems & reserve. Take the caps of the button mushrooms and brush or rinse to ensure they are clean. Marinate with 2 Tbsp of olive oil & salt then place cup side up on a baking sheet. 
  2. Finely chop the mushroom stems and sauté with a bit of olive oil to remove any excess water. Remove from the heat and add to the black beans, garlic, coriander seeds, serrano pepper, pecans, coconut milk, herbs and salt. 
  3. Stuff the mushrooms with the mixture and bake for 10 minutes. 
  4. Let rest or 10 minutes before eating.


*replace with regular garbanzos or black beans

ideas / variations

  • Replace the coconut milk with your favorite melting cheese (like goat cheese).
  • Replace the black beans with lentils - channa dal is particularly good. 
  • Place in a bowl over Mint Coconut Chutney.