Stuffed Mushrooms

An earthy, richly-flavored starter dish, stuffed mushrooms are lovely on a buffet table. They require a bit of effort, but it will be worth every second.

View Instructions

Servings

6 to 8

Ready In:

40 minutes

Calories:

?

Good For:

Appetizer

Introduction

About this Recipe

By: HempNut Cookbook

Stuffed mushrooms are a yummy appetizer, for any occasion!

  • 24 medium to large button mushrooms
  • 3 to 4 tablespoons extra-virgin olive oil
  • 3 to 4 cloves fresh garlic, minced
  • 2 to 3 shallots, minced
  • 2 to 3 teaspoons grated zest of 1 fresh lemon
  • 2 to 3 sprigs fresh parsley, minced
  • 1 teaspoon sweet white miso, dissolved in 2 tablespoons warm water
  • 1 teaspoon mirin
  • generous pinch of dried rosemary
  • generous pinch of dried thyme
  • 1/4 cup shelled hempseed
  • 1/4 cup whole wheat bread crumbs
  • Sea salt
  • Olive oil
cooking ingredients

Step by Step Instructions

Step 1

Preheat oven to 375° F.

Step 2

Wipe the mushrooms with a clean, damp paper towel and remove the stems. Coarsely chop the stems and set aside.

Step 3

Rub each mushroom lightly with olive oil and place stem-side up on a baking sheet. Bake for 2 to 3 minutes. Remove from oven and set aside to cool.

Step 4

Place the remaining olive oil in a skillet. Add the garlic and shallots and place over medium heat.

Step 5
When the shallots begin to sizzle, stir in the lemon zest, parsley, miso, mirin, rosemary and thyme and sauté for 2 to 3 minutes.
Step 6

Remove from the heat and stir in the hempseed and bread crumbs. Adjust the salt to your taste.

Step 7

Fill the mushroom caps abundantly, packing the filling. Bake 10 to 12 minutes or until the mushrooms are tender and the filling is lightly browned.

Step 8

Transfer to a serving platter and drizzle lightly with a fruity olive oil. Serve immediately. Enjoy!