Recipe: Stuffed Mushroom

GoodFuel: Stuffed Mushrooms

Stuffed Mushrooms

Go back to >>> Main Recipe Page

GoodFuel: Stuffed Mushrooms

Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 1 ½ lbs mushrooms, you can use baby Portobello’s, Cremini or Button
 2 tbsp olive oil
 ¼ cup fresh parsley, roughly chopped
 1 small red bell pepper, finely chopped – reserve a little extra for serving
 1 shallot, chopped
 2 cloves garlic, minced
 ¼ cup sun dried tomatoes, diced
 ¾ cup walnuts, chopped
 1 cup baby spinach, chopped
 Sea salt and pepper, to taste
1

Preheat the oven to 375ºF.

2

Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) and bake for 8-10 minutes.

3

In a sauté pan over medium-high heat, add 1 tablespoon of olive oil. Sauté the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender.

4

Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped spinach until it wilts. Add salt and pepper to taste.

5

Remove the mushrooms from the oven, pour off any water that accumulated in the mushrooms.

6

Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.

Go back to >>> Main Recipe Page

Ingredients

 1 ½ lbs mushrooms, you can use baby Portobello’s, Cremini or Button
 2 tbsp olive oil
 ¼ cup fresh parsley, roughly chopped
 1 small red bell pepper, finely chopped – reserve a little extra for serving
 1 shallot, chopped
 2 cloves garlic, minced
 ¼ cup sun dried tomatoes, diced
 ¾ cup walnuts, chopped
 1 cup baby spinach, chopped
 Sea salt and pepper, to taste

Directions

1

Preheat the oven to 375ºF.

2

Remove mushroom stems (and set aside for later). Brush mushrooms with a little olive oil, place (stem side up) and bake for 8-10 minutes.

3

In a sauté pan over medium-high heat, add 1 tablespoon of olive oil. Sauté the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender.

4

Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped spinach until it wilts. Add salt and pepper to taste.

5

Remove the mushrooms from the oven, pour off any water that accumulated in the mushrooms.

6

Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.

GoodFuel: Stuffed Mushrooms

Leave a Reply 0 comments