Name: Roasted Red Pepper Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Other

Pesto & Potatoes Verified

July 9, 2025

10 Ingredients

MEDIUM

You’re going to want to save this one to pull out for your game day appetizer plans. February 4 is National Stuffed Mushroom Day and that inspired me to create this vegetarian version of a favorite app of all time.

Roasted Red Pepper Stuffed Mushrooms cover

From the Cook

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Roasted Red Pepper Stuffed Mushrooms

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F and line a baking sheet with foil.

Clean mushrooms and remove the stems, setting aside. Place mushrooms, stem side down, on the baking sheet. Bake for 10 minutes and remove from oven.

Turn mushroom caps stem-side up.

While mushrooms are initially roasting, mince stems to produce about 1 cup of mushroom “meat” for filling. Melt ghee in a large skillet over medium-high heat.

Add diced shallot to the skillet and cook for 2 to 3 minutes, until soft. Add garlic and cook for 1 minute. Reduce heat to medium.

Add chopped mushroom stems and continue cooking until mushroom liquid is released. Season with ½ teaspoon kosher salt and continue cooking until mushrooms just start to crisp.

Meanwhile, drain roasted red peppers and dice small. Add peppers to the skillet and cook until liquid is mostly evaporated. Remove skillet from heat.

In a medium bowl, add mayonnaise, hot sauce and almond flour. Add in skillet ingredients and stir until well combined. Use a spoon to stuff the prepared mushroom caps.

Reduce oven heat to 375 degrees and return stuffed mushrooms to the oven for 10 to 12 minutes. Garnish with chopped chives (optional) and serve.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.