Vegan friendly


What you’ll need

  • Portobello or chestnut mushrooms
  • 1 cup cooked quinoa
  • 3/4 cup celery, finely diced
  • 1/2 cup cranberries, diced (or whole!)
  • 1/2 cup pine nuts 
  • 1 cup panko breadcrumbs
  • 3 cloves of garlic, minced
  • Olive oil
  • 2 shallots, diced
  • 1 tbsp nutritional yeast
  • Salt and pepper
  • 1/2 cup Fix & Fogg Everything Butter



  1. Preheat oven to 180C (350F) and line a roasting tray with baking paper. 
  2. Prepare the mushrooms by removing the stem and placing in roasting tray. Drizzle some olive oil on both sides of the mushrooms and pop them in the oven face up and cook for 7 minutes, flip the mushrooms over and cook for another 7 minutes. Once mushrooms are finished baking, remove from the oven and set aside. 
  3. In a frying pan, add in the minced garlic, salt and pepper, nutritional yeast, shallots and celery. Fry off until shallots are translucent. Add cooked quinoa and cook for another few minutes.
  4. Add 1/2 cup of Fix & Fogg Everything Butter to the pan and stir until combined. Remove from heat, allow to cool slightly and add panko bread crumbs, pine nuts and cranberries. Stir until combined. 
  5. Begin stuffing the mushrooms with the stuffing mixture. Pop back into the oven for 15 minutes or until the tops are browned. Serve immediately.

If mushrooms aren’t your thing, this stuffing would also taste amazing in stuffed capsicums, tomatoes, or eggplant! Alternatively, you could also pop the stuffing mixture into an ovenproof dish and cook to use as a side dish for a Sunday roast or Thanksgiving dinner.

Ready for a new adventure?