Vegan Stuffed Mushrooms with Olives + Kale

Vegan Stuffed Mushrooms with Olives + Kale

Okay guys, I was desperately trying to get this recipe to fall under the "5 ingredients or less" category but I just couldn't do it. Luckily we can all rest assured knowing that this recipe is still very simple. 

Phew. That's it. Enjoy these 'shrooms with a salad, pasta, or alone as an appetizer. Not interested in vegan? I've got your substitutions below.

Nutritional Yeast. Okay, I like this one even if I'm not making a veg dish but for all of you wondering, the appropriate substitution for this one is good ole' parmesan. 

Tempeh. Meat eaters take note... this is the most delicious/similar in texture vegetarian protein that you will find. But alas, I know some of you prefer meat, so go ahead and make this with ground chicken, turkey, or beef. They'd all work beautifully in this dish. 

Olives. Oh the briny goodness! But I get it, they're not everyone's thing. Uhh.. maybe just omit them? Or add your favorite salty alternative? Maybe a dash or two more Tamari. Don't write this one off just yet! Try it your way. 


Vegan Stuffed Mushrooms with Olives + Kale

Jenny Bravo

Published 05/08/2018

Vegan Stuffed Mushrooms with Olives + Kale

Easy + vegan! Can be enjoyed as an entree, with pasta, or as an appetizer!


  • 8-10 Crimini Mushrooms, cleaned and stems removed
  • 1 tsp. flavorless oil for cooking, plus 1 tbsp to drizzle on top
  • 1 small or 1/2 large yellow onion, finely chopped
  • 2 large cloves of garlic, finely chopped
  • 1/2 package tempeh, crumbled
  • 1 tbsp tamari or soy sauce
  • 2 tsp. nutritional yeast, plus extra for sprinkling on top
  • 8 green olives
  • 1/4 c veggie broth
  • 2 cups lacinato kale, cleaned and chopped
  • Breadcrumbs to sprinkle on top


  1. Preheat oven to 350 degrees. In a medium saute pan, heat 1 tsp of oil over medium heat. Add onion and cook for 2-3 minutes.
  2. Add garlic and tempeh, stir and cook for another 2-3 minutes. Add nutritional yeast and tamari. Cook until tempeh starts to brown, about 1-2 more minutes.
  3. Pour broth over top, deglazing the pan by using a wooden spoon to scrape the bottom of the pan. Add the kale and lower heat. Cover and cook for 3-5 minutes until kale has wilted down.
  4. While the kale is wilting, use a small spoon to remove the interior of the mushrooms and make a small well for the filling. Be careful not to tear the mushrooms.
  5. Arrange on a small baking dish and fill with the tempeh filling, pushing down with each spoonful to maximize the filling in each mushroom.
  6. Sprinkle with breadcrumbs and nutritional yeast, and drizzle oil over top. Bake for 30 minutes or until mushrooms look soft and the tops have browned.

Yield: 8-10 mushrooms

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 30 mins.

Total time: 45 mins.

Tags: vegan, tempeh, nutritional yeast, tamari, mushrooms