Herbed Stuffed Mushrooms | PCC Natural Markets

Herbed Stuffed Mushrooms

Serves: 6 to 8

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A perfect appetizer: mushrooms stuffed with savory fresh herbs, cheese and spinach.



Preheat oven to 375° F. Line a baking sheet with parchment paper.

Carefully remove stems from the mushrooms. If a stem breaks, use the end of a spoon to hollow out more space. Toss the caps with olive oil and place on the prepared baking sheet. Finely chop mushrooms stems.

Melt the butter in a large skillet over medium heat. Cook chopped mushroom stems, shallot and garlic in the butter for 5 minutes. Add the sherry vinegar, breadcrumbs, spinach, parsley, thyme, sage and lemon zest. Cook until the breadcrumbs are soft, 3 to 5 minutes. Season with salt and pepper.

Using a small spoon, stuff the caps with breadcrumb mixture, mounding the filling slightly. Sprinkle each mushroom with Parmesan cheese.

Bake until the mushrooms are tender and golden, about 20 minutes. Serve warm or at room temperature.

More about: herbs, mushrooms


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login