Low Carb Vegan Pumpkin Stuffed Mushrooms

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4 from 83 votes

Low Carb Vegan Pumpkin Stuffed Mushrooms

40 minutes
Calories 230kcal


  • 6 portobello caps (about 4-5" in diameter)
  • 1 cup chopped walnuts
  • 1/2 cup solid pack pumpkin
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ground black pepper (about 4-5" in diameter)


  • Preheat your oven to 350 degrees Fahrenheit.
  • Prep mushrooms by removing stems and gills, and removing any dirt or debris.
  • Put the stems to the side.
  • Finely chop up the stems of the mushrooms, and one of the cleaned caps.
  • Stir pumpkin into the spice mixture in a medium sized bowl, and mix until thoroughly combined.
  • Add in walnuts and the finely chopped mushrooms and mix until uniform.
  • Divide up filling and portion out into the remaining five mushroom caps.
  • Bake for 30 minutes, or until the caps have shrunk in size and everything is tender.
  • Let cool and enjoy!


Calories: 230kcal

Originally posted 2019-02-20 18:16:14.

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