Healthy Stuffed Mushrooms

Prep Time 20 min Cook Time 20 min


  • 16 mushrooms
  • 2 cloves garlic
  • 1/2 carrot roughly chopped
  • 1/2 tsp minced onion
  • 1/2 pkg firm tofu drained and patted dry
  • 2 T grapeseed oil
  • 2 T parsley chopped fine
  • 1/4 cup whole wheat panko bread crumbs
  • 1 T nutritional yeast
  • salt and pepper to taste


  1. Remove the stems from mushrooms and set aside.
  2. Place the carrot, mushroom stems and garlic in the food processor to dice.
  3. In a skillet pan, saute the carrots, mushroom stems, garlic, onion, salt and grapeseed oil to soften.
  4. Set aside to cool.
  5. Preheat oven to 350.
  6. Once the mixture is cooled, put it back in the food processor with the tofu, parsley nutritonal yeast and bread crumbs and mix until combined.
  7. Place mushroom caps on a greased baking sheet and spoon mixture inside each one.
  8. Bake for 20 minutes or until you start to see moisture under the mushroom caps. Enjoy!


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