Description
A festive vegetarian appetizer, these savory stuffed mushrooms are the perfect party starter. Pair with a Pinot Noir for an elegant touch.
Ingredients
Units
Scale
- 2 cartons small white mushrooms
- 2 cloves garlic
- 1/4 cup chopped parsley
- 1/2 cup breadcrumbs
- 1/4 cup parmesan
- 2 tbsp romano cheese
- 2 tbsp pine nuts
- 1/4 cup olive oil
- salt and pepper
Instructions
- Clean the mushrooms with a wet paper towel and twist to separate the caps from the stems.
- Place the mushroom caps on a cookie sheet.
- Put the stems in a food processor and coarsely chop them.
- Mince the garlic cloves.
- Heat 1 teaspoon of olive oil in a sauté pan over medium heat. Add the garlic and chopped stems.
- Roughly chop the parsley by hand or in a food processor.
- Once the mushrooms start to release moisture (around 2 minutes), add the parsley to the pan.
- Add the pine nuts and breadcrumbs a few tablespoons at a time, adding more olive oil to keep the mixture moist. Continue until moist, but not too wet or dry. Turn the heat off.
- After a few minutes of cooling, add parmesan and romano cheese. Stir to incorporate.
- Preheat the oven to 350°F (177°C).
- Add a small spoonful of filling to each mushroom cap, adding more as needed.
- Place the filled mushrooms on a lined cookie sheet and bake for 20 minutes, or until fork tender.
Notes
- For easier cleaning, use a mushroom brush to remove any dirt before separating the caps and stems.
- If you don’t have pine nuts, substitute with toasted walnuts or slivered almonds for a similar nutty flavor.
- To prevent soggy mushrooms, ensure the stuffing isn’t too wet; adjust the amount of breadcrumbs or olive oil as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 100
- Sugar: 2
- Sodium: 200
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
- Cholesterol: 10