Lion's Mane Mushroom and White Bean Stuffed Peppers


  • 4 large bell peppers (any color), tops removed and seeds discarded
  • 8 oz lion's mane mushrooms, chopped
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 cup cooked quinoa or rice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Step-by-step instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the peppers upright.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped lion's mane mushrooms and cook until tender, about 5-7 minutes.
  3. In a large mixing bowl, combine the cooked lion's mane mushrooms, white beans, quinoa or rice, parsley, Parmesan cheese, salt, and pepper. Mix well.
  4. Stuff each bell pepper with the mushroom and white bean mixture, filling them evenly.
  5. Place the stuffed peppers in the prepared baking dish, and pour the vegetable broth into the bottom of the dish.
  6. Cover the baking dish with aluminum foil and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
  7. Carefully remove the foil and serve the stuffed peppers warm.

Recommended Baltispore products: Lion's Mane Grow Kit