This year has been tough, so I’ve been allowing myself small luxuries to help make things a little better. These luxuries have included taking long and luxurious baths, having a nice glass of wine while watching the sunset, and making gourmet dinners. One dish that my husband and I love, but don’t get to indulge in often, is stuffed mushrooms. I thought that I could share some of my favorite recipes here with you today.
Now there are some things to be aware of when you’re stuffing shrooms. There are a few different types of mushrooms you can choose from. The most commonly stuffed ones tend to be button, crimini, or portabella. These mushrooms are actually all the same species, just grown in different conditions and sold at different ages. But they are tasty and the perfect shape for stuffing. Mushrooms absorb water, so when you’re cleaning them, don’t wash them off if you can help it. You can get specialty mushroom brushes, or you can do what I do and use a paper towel (or spare toothbrush for really dirty shrooms) to get all the dirt off those mushrooms.
As usual, all of the following recipes are vegetarian and gluten-free, though I have included some dairy alternatives where I can. You can also add meat products if you want, some of these recipes would taste amazing with sausage, chicken, or shrimp added.
And now, on to the recipes!
1. Bring On The Greens!
Mushrooms and leafy greens tend to go together so well, I couldn’t resist combining them here. This recipe makes a great appetizer for decadent or romantic dinners and goes great with red wine.
Spinach and Kale Stuffed Mushrooms
1 pound Mushrooms (around 18-24)
4 tablespoons Butter or Olive Oil
4 Green Onions, diced
2 small cloves Garlic, minced
2 cups Baby Spinach, roughly chopped
2 cups Kale, roughly chopped
1 cup Gluten-Free Breadcrumbs
Salt and Pepper to taste
¼ cup shredded Mozarella Cheese, or Plant-Based Mozzarella
Instructions:
Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil.
Heat remaining 2 tablespoons of butter or olive oil in a skillet. Chop green onions and combine with reserved chopped mushroom stems and garlic. Add to skillet along with the spinach and kale. Sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture and stir well.
Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Mozzarella cheese.
Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.
2. Some Like It Hot!
Mushrooms aren’t typically the type of food you think of when you think of hot spices. But you’d be amazed just how well they work, especially when you use homemade polenta to tie the flavors together. This recipe makes for a great snack or an appetizer for a Southwest meal. It also pairs well with a refreshing margarita or an ice-cold beer.
Southwest Serrano-Stuffed Shrooms
1 ½ cup Boiling Water
½ cup Yellow Cornmeal
½ teaspoon Salt
¼ teaspoon Pepper
½ cup shredded Cheddar Cheese, or Plant-Based Cheddar
1 pound Mushrooms (around 18-24)
4 tablespoons Butter or Olive Oil
½ cup Red Onion, minced
1 small clove Garlic, minced
1-2 Serrano Peppers, seeded and finely chopped (or more if you really want some heat)
1 small handful of fresh Cilantro, chopped
Salt and Pepper to taste
Instructions:
In a large heavy saucepan, bring water to a boil. Reduce heat to a gentle boil and slowly whisk in cornmeal. Stir in salt and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in ¼ cup of cheese (save the rest for later).
Spread into a greased 8-in. square baking dish. Cool slightly, cover, and refrigerate for at least 4 hours.
Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Set aside to cool.
Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil.
Heat remaining 2 tablespoons of butter or olive oil in a skillet. Saute the mushroom stems, onion, peppers, and garlic until tender. Crumble up the grilled polenta and combine with the sauteed vegetables and cilantro.
Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded cheddar cheese.
Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.
3. Nutty For Mushrooms!
Another odd combination that works really well is nuts and mushrooms. This recipe combines pecans and mushrooms into a delicious treat. It’s a taste of gourmet comfort food in your very own home. Try it as an appetizer for any occasion.
Pecan Stuffed Mushrooms
1 pound Mushrooms (around 18-24)
4 tablespoons Butter or Olive Oil
½ cup Yellow Onion, minced
2 small cloves Garlic, minced
¼ cup Gluten-Free Breadcrumbs
¼ cup Pecans, finely chopped
¼ cup fresh Parsley, chopped
½ teaspoon dried Sage
Salt and Pepper to taste
¼ cup shredded Parmesean Cheese, or Plant-Based Parmesean
Instructions:
Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil.
Heat remaining 2 tablespoons of butter or olive oil in a skillet. Sauté mushroom stems, onion, and garlic until tender. Add bread crumbs, pecans, parsley, sage, salt, and pepper to vegetable mixture. Stir well.
Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Parmesan cheese.
Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.
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