Stuffed Mushrooms

With Fall right around the corner, I wanted to share one of my new favorites for the season.

Autumn is definitely my favorite time of year. I love watching the leaves turn, feeling the crisp air, and snuggling up next to a fire with a warm cup of tea. 

Going into winter is a cozy time of year, full of dinner parties and family gatherings. Not to mention the food.. as much as I love raw food and summer salads, I also love lentil chili with cornbread :) 

Recently, I made these stuffed mushrooms for a client, and all I could think about was how excited I am for Fall! This is the perfect dish for your next family gathering. It's light, but filling, and oh so festive! 


Cremini mushrooms, roughly 16 oz.

Sun-dried tomatoes in olive oil, roughly 8oz.

Fresh basil, one handful 

Pine nuts, 3/4 C

Tahini, 2-3 T

Juice of 1 lemon

Salt & pepper 



Preheat the oven to 350 degrees fahrenheit 

Remove the stems from the mushrooms. Try to scoop out the inside to make a little bowl for the filling to go into. 

Dice the sun-dried tomatoes and place in a medium sized bowl. 

Dice the fresh basil and add to the tomatoes. 

Toss the pine nuts with the basil and tomatoes, then add your tahini and lemon juice. Salt and pepper to taste. 

Once the filling is well tossed, spoon into each mushroom. You want them to be pretty full because it will cook down. 

Once all of them are filled, place in a baking dish and bake for 20 minutes, or until mushrooms are cooked. 

Serve immediately & enjoy!