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Beet Stuffed Mushrooms

Beet Stuffed Mushrooms

Beet Stuffed Mushrooms – vegan favorite satisfying dish Unexpectedly delicious vegan recipe is perfect easy appetizer, snack or even side dish. Oven roasted, healthy Beet Stuffed Mushrooms will be your favorite dish on any holidays
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Side Dish, Snack
Servings 4 people



  • 1 lb medium Portobello or mushrooms (455 g)
  • 2 medium cooked beets (250 g)
  • 4 tbsp. olive oil (20 g)
  • 3 cloves garlic, minced (10 g)
  • ½ tsp. dry thyme
  • salt and pepper to taste
  • parsley for garnish if desired


  • Boil the beets. In a medium pot, place the beets and add cold water to cover. Bring to a boil and cook for about 40-60 min. until easily pierced with a knife.
  • Drain, slip off skins, chop into small cubes and set aside.
  • Remove the stems from the mushrooms and chop the stems into small pieces.
  • In a medium bowl combine the chopped beets with the chopped mushroom stems. Sprinkle with salt, pepper, thyme and add 2 tbsp. of olive oil. Mix well.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a small bowl mix remaining 2 tbsp. of olive oil with minced garlic.
  • Place the mushroom caps on the baking sheet stem side up; brush on both sides with oil mixture.
  • Spoon the beet filling into each mushroom cap.
  • Bake for about 20-25 min. until the mushrooms are brown and soft.
  • Garnish with parsley. Serve hot or cold and enjoy!


Calories (per 100 g): 165 cal Calories (per 1 serve 160 g): 128 cal
Fat: 3.3 g Fat: 5.3 g
Carbohydrates: 9.2 g Carbohydrates: 14.7 g
Protein: 4.4 g Protein: 7.0 g
Keyword Vegetables,vegan recipes,stuffed mushrooms,healthy snack,easy appetizer,Christmas appetizer,holiday light dish,weight loss recipe,low calorie,tasty side dish