Stuffed Mushrooms with Sunflower Sage Cream

19 200 746
Ingredients Minutes Calories
Prep Cook Servings
3 h 20 min 4
Stuffed Mushrooms with Sunflower Sage Cream
Health Highlights


1/4 cup Soy sauce, tamari (for mushroom marinade)
1/4 cup Maple syrup (for mushroom marinade)
1/4 cup Extra virgin olive oil (for mushroom marinade)
1/4 cup Water (for mushroom marinade)
4 medium mushroom(s) Portobello mushroom (stems and gills removed)
2 cup hulled Sunflower seeds (soaked until soft, drained, rinsed)
1 cup Water
1/2 whole lemon(s) Lemon juice
2 tbsp Maple syrup
2 tbsp Dijon mustard
1 clove(s) Garlic
2 tsp Sage, ground
1 tsp Rosemary, dried
1/2 tsp Sea Salt
1 dash Black pepper (freshly ground to taste)
1 cup chopped Sweet onion (finely diced)
1/2 cup diced Celery (finely diced)
1/2 medium Carrots (finely diced)
1 cup Parsley, fresh (roughly chopped)


  1. Prepare Marinade
    • Whisk marinade ingredients together (soy sauce, maple syrup, oil, and water). Optional to replace the oil with water. 
    • Place portobello mushroom caps, with stems and gills removed, in a re-sealable container. Toss to coat in marinade and let sit while you prepare the rest of the recipe.
  2. Prepare Sunflower Seed, Sage, Rosemary Cream
    • Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup, and garlic in a high-speed blender. Blend until smooth. Pulse or stir in sage, rosemary, salt, and pepper.
  3. Prepare Portabello Mushrooms
    • Preheat oven to 350F (177C). Place portobello mushroom caps on a baking sheet and bake for 20 minutes.
    • In a medium bowl, stir together the diced onion, celery, and carrot.  Place on parchment-lined tray and bake for 20 minutes.
    • Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.
    • Spoon filling mixture into mushroom caps. Serve and enjoy!

Nutrition Facts

Per Portion

Calories 746
Calories from fat 515
Calories from saturated fat 59
Total Fat 57 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 30 g
Monounsaturated Fat 18.4 g
Cholesterol 0
Sodium 1442 mg
Potassium 913 mg
Total Carbohydrate 46 g
Dietary Fiber 11.6 g
Sugars 24.2 g
Protein 17.3 g

Dietary servings

Per Portion

Meat Alternative 2.5
Vegetables 1.8

Energy sources


Meal Type(s)