Stuffed mushrooms with almond and parsley

Gevulde champignon met amandel en peterselie 1
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An ideal dish for those looking for a nutritious, tasty and easy-to-prepare snack. Be sure to try it yourself, you will be amazed by the flavor bomb…

Gevulde champignon met amandel en peterselie 2
Stuffed mushrooms with almond and parsley
Gevulde champignon met amandel en peterselie 1 scaled
A nutritious and easy-to-prepare snack or starter with surprising flavors
5 van 1 stem
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Tapas, Side dish, Starter
Cuisine Own recipe
Servings 4 persons
Calories 183 kcal


  • baking pan
  • cutter / blender


  • 4 big mushrooms or chestnut mushroom
  • 10 gr parsley fresh
  • 50 gr raw almonds peeled
  • 1 clove garlic
  • 1 tbl spoon soja sauce
  • 2 tbl spoon olive oil
  • 50 gr Parmesan cheese
  • white pepper


  • Brush the mushrooms clean. Do this dry and with a small brush. Carefully remove the stem.
    Put 1 tbsp olive oil in a pan. First fry the mushrooms with the cavity facing down for about 2 minutes on a low heat. Turn them over and cook for another 2 minutes on the other side.
  • Preheat the oven to 180º.
    Place the mushroom stems, parsley, garlic clove, soy sauce, almonds, half a can of Parmesan cheese and 1 tablespoon of olive oil in a cutter. Season with some extra pepper. Mix until a crumbly mass.
  • Fill the fried mushrooms with this filling. Sprinkle some extra cheese over it and place in the oven for 10 minutes at 180º.


For me, stuffed mushrooms are an easy and quick snack or starter to prepare. I vary the filling depending on the season or the tastes of my visitors. Serve with a little arugula lettuce and cherry tomatoes and you have a tasty starter. For the mushrooms I will look for large white or chestnut mushrooms. I always fry them briefly in the pan and then with the cavity downwards first. The heat then also cooks the inside of the mushroom.
Moreover, this is also a healthy appetizer. I sometimes use the combination of garlic, parsley and almonds together with olive oil as a dressing and it gives a spicy taste to the filling.
Mushrooms are known for their low calorie content and are a good source of B vitamins, selenium and fiber. Almonds add healthy fats, protein and vitamin E, which are good for the heart and skin. Parsley is rich in vitamin C, K and iron, which contributes to a strong immune system and healthy bones.
An ideal dish for those looking for a nutritious, tasty and easy-to-prepare snack. Be sure to try it yourself, you will be amazed by the flavor bomb…


Calories: 183kcalCarbohydrates: 4gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 10mgSodium: 335mgPotassium: 191mgFiber: 2gSugar: 1gVitamin A: 296IUVitamin C: 4mgCalcium: 99mgIron: 1mg
Keyword tapas, baked mushrooms, filled mushrooms, vegetarian recipe, side dish, appetizer, mushroom recipe, mushrooms
Tried this recipe?Let us know how it was!
In honing gebakken champignon 1.2
stuffed mushrooms with pistaccio pesto
5 from 1 vote (1 rating without comment)

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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