The Clean Eating Cocktail Party continues today with Beth from Tasty Yummies. I discovered Beth’s blog just a few months ago but quickly realized how close our tastes are. We both love our veggies, especially pumpkin! This season I’ve been drooling over Beth’s pumpkin goodies like Creamy Crock Pot Pumpkin Risotto and Grain-Free Mini Pumpkin Pie Tarts. I almost expected her to bring something with pumpkin to the party, but I confess my mouth was watering when she mentioned these grain-free savory stuffed mushrooms. What’s a holiday party without stuffed mushrooms? This version, loaded with walnuts, spinach and sundried tomatoes, is going to be pretty popular this season, I know it.

For more of Beth’s recipes, visit Tasty Yummies, “Like” her on Facebook, and follow @herobeth on Twitter.

Hi there, I am Beth from Tasty Yummies. I am a yoga-obsessed graphic designer, illustrator and printmaker living in Western New York and I have been blogging and sharing my recipes on Tasty Yummies for nearly three years. All of the recipes I share on my website are gluten-free, clean and seasonal, and earlier this year I also removed dairy from my diet. I consider myself to be a “conscientious omnivore”, though I eat a mostly vegan diet.

I am very excited to be visiting here on Cara’s Cravings as part of Cara’s Clean Eating Cocktail Party! I am a big fan of Cara’s site, her recipes and her beautiful photos!! Thanks so much for having me, Cara.

If you know me even just a little bit, you’d know how much I love a good party, especially those centered around eating, and OK yes, drinking, too! Everything in moderation, right? I love an excuse to wear a fun outfit, make some special treats and just enjoy myself. Our house is fairly small so it is very rare that I entertain at home, so I have to wait on other people to have parties and invite me, but when they do, I always jump at the chance to create something yummy to share with others. Besides the joy I get by making people happy with the food I make, the biggest reason I enjoy bringing something to share is the guarantee that I will have at least one thing to eat. Being that I am gluten-free and dairy-free and I also refrain from eating processed foods, it can be quite hard to indulge at parties and other get-togethers.

The other reason I love being able to bring some food to share to a party, is so I can spread the good word about eating clean and healthy. I think many people attribute the words “clean”, “processed-free” or even “gluten-free”, to mean taste-free and unexciting. I love changing people’s perceptions on food and eating and showing them just how much fun you can have with your food, even with a clean diet.

This recipe would be great for many different types of cocktail parties, whether it be a casual sports party for the Super Bowl or a fancy New Year’s Eve bash. They are as dressed down or dressed us as you need them to be. These stuffed mushrooms are grain-free and vegan, they are perfectly bite-sized and so full of flavor and texture. They are so quick to make, too. Plus, you could make these ahead of time, stuff them and put them in the oven just before the guests start to arrive.

It was fun making these on a random work day (since we work from home) and eating them in the middle of the day, felt like we had a little party of our own.

Do you like bringing a dish or a treat to share when you go to a party or would you rather just eat what others make?

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Vegan Grain-free Stuffed Mushrooms

Yield: 4-8, depending on size and quantity of mushrooms

What's a party without the ever-popular stuffed mushrooms? These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite.


1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
2 tablespoons olive oil 1
/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped - reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
salt and pepper, to taste


Preheat the oven to 375ºF.

Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.

In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.

Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.