stuffed mushroom recipe

Hello everyone! It’s been a few days, hasn’t it? Have you missed me? Of course you have, you’ve been living off of cup noodles and vending machine cheetos since you don’t have Taako to lead you to culinary enlightenment.  Well bad news, fellas - Taako still ain’t back yet, not for real.  I know, a tragedy. But don’t fear, food fans! I heard it was @tazladyweek, so while I’m out of the office, I thought it’d only be appropriate to bring on one of my favorite girls, best students, and biggest fans! She saw my show and was inspired to pick up the spatula and wand, and made her way to the town of Refuge, where she now runs the bar at the best (and only…) hot spot in town - The (soon to be famous, I’m sure) Davy Lamp! So, I’ll hand this over to the one and only Ren! She’ll take fabulous care of you, and I’ll catch you all later! Peace! 


Wow! Hi everyone! It’s Ren! Ren the dark elf! From Refuge! Which is a town that I live in. Uh, wow, ok, this is really uncomfortable huh? Taako makes this whole “charismatic chef/tv host” thing look easy. Um, ok, starting over. Hi I’m Ren! I’m so excited that Taako asked me to share a recipe with you all! It’s one of the first original recipes I made, back when I was still living in the Underdark! 

In the Underdark, we didn’t really have, uh, easy access to a lot of ingredients surface folks have. After seeing Taako’s show, I tried copying his recipes but when you live underground in a series of dangerous and deadly caves, obtaining things like fresh produce or spices is no easy quest! So, I had to adapt and create my own recipes, using the stuff I could find back home… which… wasn’t a lot. 

But! Taako and his magic cooking inspired me! So I’m so happy and proud that he asked me to share one of my favorite and first original recipes with you all! The first time I made this, I used cavern spores, mold cheese, and giant cave crab as the main ingredients. I probably would NOT recommend that route (especially if you aren’t a Drow or a Deep Gnome or something - or aren’t good friends with one - to help with the crab situation. Those guys can be nasty when they’re untamed!).  When I moved up to Refuge, I found that regular old mushrooms and non-deadly crabs work just as well, and that cheddar cheese is better than the blocks of mold we’d import in the Underdark… Oh, yeah! And, up here, I found the joys of fresh produce like stone fruit, or mangos! 

Combining the flavors from my old and new homes (and the spark of magic I learned from Taako, of course!), I finally managed to create something I’m really proud of! These bad boys are a happy hour favorite down at the Davy Lamp! I hope you’re excited for today’s dish…

Ren’s Underdark Snack Attack Special! Crab stuffed Mushroom Caps! (With mango salsa!)

I’m excited to get started! 

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20 Mushrooms- stems removed- set aside
1 c. Dry Stuffing Cubes 
1 c. Crab- shredded
3 Strips Bacon- Fried crisp and crumbled
½ c. Cheddar Cheese- shredded  
2 Tbls.. Melted Butter
½ Tsp. Garlic Powder
1 Tsp. each: Salt - Pepper - Onion powder
Combine Ingredients-
Add hot water as needed to form preferred stuffing consistency.
Stuff mushroom cap- Place on pammed cookie sheet.
Bake for 25 mins. Or until browned @ 375*

Roasted Stuffed Salmon

There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!

This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.


  • 1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
  • 1 cup spinach - washed and drained
  • 2 cups mushroom - washed and drained
  • ½ cup mozzarella cheese
  • salt & pepper
  • olive oil


1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.

2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.

3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.

4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.

5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320'C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.

6. Serve with greens and some dill sauce (or sour cream) on the side!

Cream Cheese Sausage Stuffed Mushroom

Another new favorite recipe! Well course it’s a favorite of mine, since it’s a mushroom recipe. I’ve made Spinach Stuffed Mushroom before, but the flavor of this recipe is so much more stronger. The sausage really adds an extra layer of aroma with all the cheese.

What is there not to love about juicy mushrooms?! :)


  • 8 large mushrooms
  • 3 sausages (chopped finely)
  • Parmesan Cheese
  • 1/5 cup cream cheese
  • 8 tsp balsamic vinegar
  • olive oil
  • salt & pepper


1. Wash each mushroom thoroughly and cut or twist of the stalk (twist carefully and make sure you don’t break the cap!)

2. Season the mushroom with salt and pepper then in the center of the cap (underside), drip 1 tsp balsamic vinegar and olive oil.

3. Bake the mushroom caps at 300'C until they soften (a little bit), around 7- 10 minutes.

4. Meanwhile, chop the mushroom stalks into diced pieces. Then in a bowl, mix together the stalks, sausages, cream cheese and some Parmesan cheese.

5. Take out the mushrooms from the oven and stuff them with the prepared stuffing. Season with salt and pepper.

6. Place the stuffed mushrooms back into the oven for another 10 minutes.

7. Take out the mushrooms and season with salt and pepper. Add some Parmesan cheese on top for garnish.

Spinach, Cream Cheese Stuffed Pasta Shells

Larger pasta shells can be used to make stuffed pastas rather than an ordinary ‘pasta in sauce’ dish. They’re also easy and affordable to make, not to mention that they are also extremely filling!

You can also be creative with your stuffings! As long as you have a bit of sauce that goes with the pasta (pasta isn’t pasta without a sauce!), nothing, in my opinion, can really go wrong with this kind of dish!

Here’s an easy recipe you can follow for a vegetarian version of stuffed pasta shells!


  • 10 large pasta shell
  • 1 ½ cup chopped spinach
  • ½ cup cream cheese
  • 2 tbsp butter
  • 4 large mushrooms
  • Parmesan Cheese
  • 2 cups tomato sauce
  • salt & pepper


1. Dice the spinach and mushroom into smaller pieces. (Between coarsely chopped and finely diced)

2. In a pot, boil some water and add some salt to it. When the water boils, add in the shells and cook until they’re softened.

3. Meanwhile, mix the cream cheese, butter, and chopped spinach and mushroom in a bowl. Make sure everything is evenly mixed. 

4. Sprinkle some salt and pepper into the cheese mixture. 

5. When the pasta is cooked, drain from the water. Stuff the shells with the cheese mixture.

6. Layer some tomato sauce on the bottom of the baking dish. Then place stuffed pasta on top. 

7. To avoid the rims of the pasta from drying out - try not to place the pasta directly under the heat, or cover the pasta with 2 layers of tinfoil. Then bake at 200'C for about 10 minutes.

8. Sprinkle some Parmesan cheese on top when ready to serve! 


Herbed Chickpeas Stuffed Mushrooms Recipe 

1 can Chickpeas/garbanzo beans or 1.5 cups cooked chickpeas
½ cup small chopped carrots
¼ cup finely chopped red onions
3-4 scallions chopped
½ - ¾ tsp salt(depends on if the chickpeas are already salted or not)
½ tsp garlic powder
½ tsp smoked paprika
1+ tsp Italian herb blend(Thyme, oregano, rosemary, basil, marjoram)
2 Tablespoons vegan mayo or tahini
black pepper to taste
¼ cup raw cashew halves
¼ cup bread crumbs (use gf crumbs or omit or use coarsely ground oats to make gluten-free)
2 tsps extra virgin olive oil (optional)

Portabellas, stems removed. Remove gills if you like
salt, pepper, thyme to taste
extra virgin olive oil
1 tomato sliced

Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas. 

In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly.
Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use. 

Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden,