Spiced Corn Stuffed Mushrooms

Spiced Corn Stuffed Mushrooms

Q: Why did the Fungi leave the party?

A: There wasn’t mushroom.

-insert awkward silence/laughter here- Yup, I know, that was a mushroom joke, but you gotta admit it was pretty funny. Okay, kind of funny. Just laugh!


I love mushrooms, and if it was my party, no one would ever tell that joke. Mushrooms are always welcome on my plate. It’s kind of weird that I love to eat a fungus so much…but what’s not to love? They’re like the ‘meat’ of the veggie world and can be used in a variety of dishes and cuisines. If you don’t want to have a meat burger, you can always sub it with a portobello mushroom burger and still be pleasantly satisfied.


Stuffed mushrooms are delicious and one of my favorite appetizers to make. Whenever I’m at BJ’s restaurant, I always have to have that as my appetizer…they’re just so satisfying. Meaty, lemony, flavorful and perfectly spiced. In the past, the stuffed mushrooms I would make utilized cream cheese as the major ingredient, which, while delicious, is not something I choose to use now. I was looking online for an alternative recipe that didn’t contain cheese, or meat but was still delicious, and it proved to be somewhat of a challenge. So, I decided to come up with one on my own!

spiced-corn-stuffed-mushroom If I do say so myself, this recipe is fantastic. It’s a lovely vegan spin on stuffed mushrooms without using any vegan cheese, or meat! I made this last night, and had to run to the store this morning to get some more mushrooms because it was so good. (I’m drooling as I type this waiting for the oven timer to go off)

spiced-corn-stuffed-mushroomI always have stuffing leftover, which you can spread on a slice of baguette, or better yet, eat on its own. Yum.


This would make a great, low-calorie, healthy appetizer at any upcoming Superbowl parties you may have!


Spiced Corn Stuffed Mushrooms

Spiced Corn Stuffed Mushrooms


  • 12-15 white mushrooms, washed
  • 1/4 cup corn
  • 4-5 medium garlic cloves
  • 2-3 small carrots, peeled
  • 5-6 jalapeno slices (mild)
  • 8-10 grape tomatoes
  • 1/4 cup fresh cilantro
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp garam masala
  • 1/4 tsp ground cumin
  • 1/2 tsp cayenne powder
  • 1/2 tsp lemon pepper
  • 1/2-1 tsp black pepper powder
  • Freshly squeezed lemon juice
  • 1/4 cup italian breadcrumbs
  • Olive oil, extra-virgin
  • salt, to taste


  1. Preheat oven to 400F and prepare baking tray lined with foil.
  2. Wash mushrooms thoroughly, and remove stems.
  3. Add mushroom stems, garlic, carrots, jalapenos, cilantro and tomatoes to the food processor. Pulse until the vegetables are finely chopped.
  4. Heat bout 2Tbsp of olive oil to a pan over medium heat. Add in the chopped vegetables and stir.
  5. Add in the corn along with the spices and stir to evenly coat.
  6. Let them cook for about 5 minutes till the mushroom stems start giving off water. At this point you can add in the juice of half a medium sized lemon.
  7. Taste, and add salt accordingly. You can add more cayenne if you need to increase the spiciness.
  8. Finally, add in the breadcrumbs and mix.
  9. Take off the heat, and start filling the mushroom caps. Drizzle with olive oil.
  10. Bake at 400F for 30 minutes.
  11. Squeeze more lemon juice over the stuffed mushrooms...Serve & Enjoy.
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