I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Stuffed Mushrooms

These stuffed mushrooms are vegan, gluten free, protein packed, healthy and really delicious.  Enough said, right? 


  • 16 ounces of Cremini mushrooms 
  • 3 cloves of garlic, minced
  • ¼ teaspoon Herbs de Provence
  • 3-4 tablespoons of dry white wine (I use pinot grigio)
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 15 ounce can of cannellini beans, drained and rinsed
  • Juice of half a lemon
  • ¼ teaspoon cumin
  • 1 handful freshly chopped parsley 


  1. Preheat oven to 350 degrees. 
  2. Clean Mushrooms and separate the stems from the caps. 
  3. Place mushroom caps in a 9x13 inch ceramic or glass baking dish. 
  4. Finely chop the mushroom stems.
  5. Place a medium size pan on stove top over medium heat.  Add 1 tablespoon of olive oil and mushroom stems.  Season the mushroom stems with a few dashes of salt and pepper and the Herbs de Provence.  Sautee for a few minutes, until they begin to shrink.  
  6. Add the garlic to the pan.  Sautee for about another minute, until the garlic becomes fragrant.  
  7. Add wine and allow to cook until the wine is almost completely absorbed.  
  8. While that is cooking, add cannellini beans, lemon juice, cumin, 1 tablespoon of olive oil and a dash of salt and pepper to a blender.  Blend until pureed. 
  9. When the wine is almost completely absorbed, remove the mushroom stems from heat.  Add cannellini bean mixture to the stems, along with the freshly chopped parsley.  Stir to combine.  
  10. Stuff the mushroom caps with the filling by either using a spoon or a piping bag (I spoon the filling into a plastic Ziploc bag and cut off the tip—I find this method to be neater, quicker and easier than scooping the filling into the caps with a spoon).
  11. Bake the mushrooms for approximately 30 minutes, or until the filling has slightly browned and the mushrooms have softened and released their liquids.
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