Recipes // Appetizers // Seitan Stuffed Mushrooms

Seitan Stuffed Mushrooms


Chef Diane Henderiks


  • 1 pound large, fresh white mushrooms
  • olive oil
  • 2 shallots; minced
  • 2 cloves garlic, minced
  • 9 ounces Seitan Sausage; ground
  • 1/4 cup bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 3 tablespoons fresh parsley, finely chopped
  • 2 teaspoons lemon juice
  • vegetable broth   


  1. Preheat oven to 400ºF.
  2. Remove mushroom stems and discard; set caps aside.
  3. Place mushroom caps on a non-stick foil lined baking sheet; set aside.
  4. In a skillet, heat oil over medium heat. Add shallot and garlic and cook 2 minutes. Add seitan, stir and remove from heat.
  5. Stir in bread crumbs, 2 tablespoons of cheese, parsley and lemon juice. Combine well. Add vegetable broth as needed to moisten.
  6. Fill each cap with mixture and sprinkle with remaining cheese.
  7. Bake until mushrooms are tender and lightly browned; about 15 minutes.

Makes about 24 stuffed mushrooms

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