Stuffed Mushrooms
By celia de Flers
Mushrooms are full of nutritional benefits and can make a great stand-in for meat in vegetarian dishes because of their complex, savory flavor and firm texture. Additionally, mushrooms are the only plant source of vitamin D (a nutrient many of us are deficient in) and one of the only types of widely available produce that contain significant amounts of selenium. The latter, according to WebMD, helps prevent cell damage. Many varieties are also thought to have immune-boosting and anti-cancer properties.
Stuffed Mushrooms Recipe
By Celia de Flers
Prep time:
5 minutes
Cook time:
45 minutes
Servings:
8 servings
Ingredients
- Cooking spray, for pan
- 1 1/2 lb. baby mushrooms
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1/4 c. breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 c. freshly grated Parmesan, plus more for topping
- 4 oz. goat cheese or vegan cheese, softened
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. freshly chopped thyme
Instructions
- Preheat the oven to 400°.
- Grease a baking sheet with cooking spray.
- Remove stems from mushrooms and roughly chop stems.
- Place mushroom caps on a baking sheet.
- In a medium skillet over medium heat, melt butter.
- Add chopped mushroom stems and cook until most of the moisture is out, 5 minutes.
- Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes.
- Season with salt and pepper.
- Remove from heat and let cool slightly.
- In a large bowl mix together mushroom stem mixture, Parmesan, goat cheese, parsley, and thyme.
- Season with salt and pepper.
- Fill mushroom caps with filling and sprinkle with more Parmesan.
- Bake until mushrooms are soft and the tops are golden, 20 minutes.
- Garnish with parsley to serve.
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