Vegan Pâté-Stuffed Mushrooms with Roasted Potatoes

There’s nothing quite like the aroma of vegan stuffed mushrooms baking in the oven — rich, savory, and comforting all at once. These pâté-stuffed mushroom caps are filled with a creamy lentil spread that’s hearty, flavorful, and completely plant-based. Paired with crispy roasted potatoes, it’s an easy vegan dinner that feels cozy yet elegant.

This recipe is simple enough for a weeknight meal but special enough to serve when you’re entertaining. The lentil pâté brings a satisfying, meaty texture without any meat, and the golden potatoes on the side make it a perfectly balanced plate.

Ingredients

For the stuffed mushrooms:

500 g mushrooms

260 g cooked lentils (about 90 g dry)

1 onion

1 tsp dried marjoram

1 tsp salt

¼ tsp black pepper

For the roasted potatoes:

500 g potatoes

¼ tsp paprika

¼ tsp ground black pepper

¼ tsp salt

Instructions

1. Preheat the oven to 200 °C (392 °F).

2. Prepare the mushrooms: wash them, remove the stems, and place the caps upside down on a parchment-lined baking tray.

3. Bake for 20 minutes, then remove and set aside.

4. Make the lentil pâté: finely chop the onion and sauté it in 2–3 tablespoons of water until soft. Add the cooked lentils, marjoram, salt, and pepper, and blend everything in a food processor until smooth and creamy.

5. Stuff the mushrooms with the lentil pâté and return to the oven for another 5–10 minutes, until heated through and lightly golden on top.

6. Prepare the potatoes: cut them into wedges (no need to peel), toss them in a bowl with paprika, pepper, and salt, and spread them evenly on a baking sheet.

7. Roast at 200 °C for about 45 minutes, until golden and crispy.

This dish is:

✅ Vegan & gluten-free

✅ High in plant protein

✅ Perfect for cozy dinners or holiday sides

Simple ingredients, nourishing flavors, and that perfect balance of comfort and elegance — this is a plant-based recipe you’ll want to make again and again.