Herbed-stuffed Mushrooms | PCC Natural Markets

Herbed-stuffed Mushrooms

Serves: 6 to 8

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

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

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

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

Recipe by Jackie Freeman, PCC Chef

More about: herbs, mushrooms


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