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Kale and Tahini Stuffed Mushrooms {Vegan, Paleo}

I confess. I am the person at the party who eats all of the stuffed mushrooms.

I’m stealthy, sidling in swiping two, sometimes three at a time form the buffet table, or shadowing the waiter with the stuffed buttons of deliciousness at your cousin’s wedding.

I apologize. But I can’t help myself, I love them so. It’s a chink (one of many) in my armor of self-restraint. I would make a batch for myself save for the fact  that the  mushrooms are often stuffed with sausage, cheese, cream, butter, and other such deliciousness; in short, tantamount to a deep-dish deluxe pizza, sans crust.

It has only taken me a few decades to realize I can stuff mushrooms with whatever the heck I like, and that is precisely what I have done here. Bye-bye cheese and sausage, and hello equally amazing kale-stuffed bites of bliss!

Tahini and soy sauce lend just the right notes of umami to make these mushrooms irresistible, while the kale delivers substance and fresh flavor. Any resistance to eating your fill is unwarranted as these are power-packed with good things that will render your body and mind as happy and satisfied as your palate. Think manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1,and zinc from the tahini; mega doses of fiber and vitamins K and C from the kale; and B vitamins and antioxidants from the mushrooms. Power to the mushroom!

Question: What is your favorite way to eat mushrooms?
Beyond stuffed mushrooms, it is definitely grilled, whether small ones on skewers or meaty portabellos served burger-style on a bun.

Yield: About 25 mushrooms

Kale and Tahini-Stuffed Mushrooms

Kale and Tahini-Stuffed Mushrooms
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Preheat oven to 350°F (180°C)

Preheat oven to 350°F (180°C)

  • Rimmed baking sheet, lined with parchment paper
  • 2 teaspoons vegetable oil
  • 1 lb white or cremini mushrooms, stems removed and finely chopped, caps left intact
  • 1-1/4 cups chopped onions (about 1 large)
  • 1 bunch kale, touch stems and ribs removed, finely chopped
  • 3 tablespoons tahini
  • 1 tablespoon soy sauce (GF, if needed)
  • 1 tablespoon toasted sesame seeds (optional)


  1. In a large skillet, heat oil over medium-high heat. Add mushroom stems, onions, salt and pepper; cook, stirring occasionally, for 5 minutes. Add the kale and cook for 3 to 5 minutes longer or until vegetables are softened. Transfer to a large bowl and season with salt and pepper to taste,
  2. Add the tahini and soy sauce to kale mixture and stir until combined.Cool.
  3. Arrange mushroom caps, hollow side up, in a single layer on prepared baking sheet. Divide kale mixture evenly among mushrooms, mounding it in the center of each.
  4. Bake in preheated oven for 18 to 22 minutes or until mushrooms are browned. Let cool in pan on a wire rack for 5 minutes before serving. Sprinkle with sesame seeds, if desired.

Did you make this recipe?

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Wednesday 13th of February 2013

Kale and mushrooms are my two favourite veggies. I'm about ready to lick the screen!

Power Hungry via Facebook

Monday 11th of February 2013

Holly and Lisa: I cannot tell you how happy I am to see posts from you both--two of my favorite people! And I am glad to know I am not the only one with a stuffed mushroom fettish, Lisa :)

Lisa Whitmore Taylor via Facebook

Monday 11th of February 2013

The last time I went to a friend's house for dinner, she had some stuffed mushrooms as an appetizer and I kept wondering how I could sneak some more without people noticing. Thanks for this recipe, Camilla, these look scrumptious.

Holly Stocking via Facebook

Monday 11th of February 2013

I could easily grow addicted to your recipes, Camilla!

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