Lunch & Dinner

Shitake Mushrooms Stuffed With Olives And Sundried Tomatoes

By Chef Sylvie
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
PREP TIME: 30 min
COOK TIME: 20 min
TOTAL TIME: 50 min

Mushrooms caps filled with a sun-dried tomato and olive spread and topped with lightly dressed greens.


For the Garlic Roasted Shitake Mushrooms:

  • 4 to 6 large shitake or portabella mushroom caps, rinsed or wiped clean (you want them about the size of your hand)
  • 2 Tablespoons/30ml extra virgin olive oil
  • 2 Tablespoon/30ml dry white wine (optional, if not using wine replace with 1 Tablespoon of lemon juice or additional olive oil)
  • 1 medium garlic cloves, finely chopped
  • Salt and freshly ground pepper

For the Sundried Tomato and Olive Filling:

  • ½ cup/56g raw walnuts, soaked in water overnight or for at least 4 hours (soaking makes the nuts more digestible but can be skipped if you are short on time)
  • About 10 large black kalamata olives, pitted
  • 2 to 3 large sun-dried tomatoes, either packed in oil or dried and re-hydrated in warm water
  • 1 large handful of fresh parsley leaves
  • 1 medium garlic clove
  • 1 Tablespoon/15ml freshly squeezed lemon juice
  • ¼ tsp sea salt (less if your olives are particularly salty)
  • ¼ tsp freshly ground black pepper
  • 2 Tablespoons/30ml extra virgin olive oil

For the Topping:

  • 3 oz baby spinach or any mixed greens
  • 2 teaspoons red wine vinegar or freshly squeezed lemon juice
  • 1 Tablespoon/15ml extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 2 Tablespoons/30g walnuts, lightly toasted


Make the Garlic Roasted Shitake Mushrooms:

  1. Cut the mushroom stems from the caps (save the stems and use for soups or stock).
  2. Whisk olive oil, wine, garlic and a pinch of salt and pepper in a small bowl.
  3. Pour marinade over prepared mushroom caps in shallow baking dish, flipping the mushrooms to coat. Set aside for 15 minutes to marinade or cover and place in the fridge for a few hours or overnight until ready to bake.
  4. Preheat oven to 350°F.
  5. In roasting pan, place mushroom caps gill-side up. Bake for about 15-20 minutes flipping the caps halfway through, or until mushrooms are tender (baking time may vary depending on the size and thickness of your mushrooms).
  6. Remove caps from pan and drain any excess liquid. Set aside to cool while making the filling.

Make the Sundried Tomato and Olive Filling:

  1. Drain and rinse walnuts and place in the bowl of a small food processor along with the rest of the ingredients up to the olive oil. Pulse until coarsely chopped then switch to on and slowly drizzle in the olive oil until just combined (you want it to be a little chunky not completely smooth).

Assemble the Stuffed Mushroom:

  1. Place warm mushroom caps gill side up on serving plate and spread a spoonful of the sun-dried tomato and olive filling on top, pressing with the inside of the spoon to smooth.
  2. Toss mixed greens with vinegar, olive oil and a pinch of salt and pepper to taste.
  3. Top stuffed mushroom caps with a handful of dressed salad greens and toasted walnuts.
  4. Serve warm or at room temperature.

This recipe originally appeared on Gourmande in the Kitchen.