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.
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
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!