Pine Nut Stuffed Mushrooms

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Plant-Based Holiday Menu: Gluten Free Vegan Pine Nut Stuffed Mushrooms

These gluten free and vegan stuffed mushrooms make a perfect appetizer or finger food for your next dinner party! They’re healthy, tasty, and a great way to use up some leftover cooked rice and quinoa.

Pine Nut Stuffed Mushrooms


  • 24 large button mushrooms
  • 1/4 cup white onion, minced
  • 2 Tbsp. olive oil
  • 1/2 cup cooked brown rice
  • 1/2 cup cooked quinoa
  • 2 carrots, peeled and grated
  • 1/2 cup pine nuts, finely chopped
  • 2 Tbsp. organic salsa
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 chives, finely chopped
  • 2 Tbsp. Barlean’s ground flax seeds

Cooking Directions

  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
  2. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
  3. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
  4. Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
  5. Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
  6. Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
  7. Remove from the oven; garnish with fresh chives and ground flax seeds.
  8. Serve warm.

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