Jun 26, 2013

Curried Stuffed Mushrooms

If you love the flavor of Indian foods and are a fan of mushrooms, this recipe will be a keeper for you! If you’re a Nutritarian you are familiar with Dr. Fuhrman’s acronym, G-BOMBS… greens, beans, onions, mushrooms, berries and seeds/nuts. These are the most health-promoting foods on the planet. Guess what? This dish has them all!


  • 10-12 large white stuffing mushrooms
  • 1 small onion, diced
  • 1 can salt-free garbanzo beans
  • 1 small tomato, chopped
  • handful dried currants (or raisins)
  • 1 TBS raw cashew butter + 1 TBS water
  • 1 TBS curry powder
  • 4 cups fresh spinach
  • ¼ cup raw pumpkin seeds for garnish


  1. Preheat oven to 375 degrees F.
  2. Water sauté the onion. To water sauté, get a sauté pan hot over medium heat. Add the onions and a tiny bit of water. Stir frequently, adding just enough water as they cook to avoid sticking.
  3. Mix the cashew butter and water into a paste. Set aside.
  4. When the onion is tender, add all remaining ingredients except the cashew butter and water mixture.
  5. Let the ingredients simmer until the tomato is falling apart (about 15 minutes).
  6. Then mash up the garbanzo beans using a large spoon or potato masher so that most of them are mashed, leaving about ¼ of them whole.
  7. Add the cashew paste and stir to combine.
  8. Stuff the mushrooms with the mixture.
  9. Bake for 30-40 minutes in a glass baking dish, until the mushrooms are tender but not mushy.
  10. Serve atop a bed of fresh spinach and garnish with pumpkin seeds.

The filling is enough for stuffing 10-12 mushrooms, depending on their size. Enjoy!

Healthy trials,

2 responses to “Curried Stuffed Mushrooms”

  1. Wow Helyn, those look awesome. I could just eat them for a meal!

  2. Helyn says:

    Hi Karen! That's what I did! Although I listed them as appetizers or a side dish, they're pretty filling. 🙂

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