Stuffed Mushrooms

Stuffed mushrooms are presented in a variety of ways that make them suitable for numerous diets, enabling you to serve them as a canapé.



These small bites are a nutritious and tasty choice for any party. From the ingredients listed make your preferred selection.

If you are using a pesto that contains garlic, I recommend you do not add more garlic (unless you are wanting ‘garlic mushrooms’) because the flavour can be overwhelming in this dish. Make your own pesto and vary the combination of nuts and herbs, eg replace the pine nuts with almond, walnuts or sunflower seeds for a Nut Free diet; likewise, the basil can be substituted with parsley, coriander or dill.

Including bread in the stuffing is not essential although it does have several advantages. It absorbs the juices from the mushroom as well as any excess oil; and it provides a solid texture to the filling. For a Gluten Free diet, select appropriate bread or replace it with another cereal, such as brown rice which will give a chewy texture.

For Dairy Free and Vegan diets omit the parmesan cheese (try my pesto recipe instead); or replace it with a vegan cheese.

Combinations of ingredients I have enjoyed have been:

  • walnut, coriander, garlic, spinach, oil, bread and tamari (Dairy Free and Vegan diets);
  • pesto, walnuts, spinach, lemon zest, oil and parmesan cheese (Gluten Free diet);
  • basil, sunflower seed, garlic, parmesan cheese, oil and bread (Nut Free diet).

  • Diets for which Stuffed Mushrooms are suitable:

    Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.

    Ingredients

    Preparation: 10 mins | Cooking: 20 mins | Serves: 4-6

    20 small mushrooms (eg chestnut, cremini or button)
    3 tbsp olive oil
    2 shallots, finely chopped
    1 garlic clove, crushed
    250 gm spinach
    2 tbsp pesto*
    2 tbsp grated parmesan**
    2 tbsp breadcrumbs (Paleo and Gluten Free diet see notes)***
    1/2 tsp cracked black pepper

    Optional Ingredients
    1/2 zested lemon, walnuts, paprika, tamari, chilli, sunflower seeds, coriander.

    Method

    PREHEAT oven to 200 C/400 F/Gas 6.
    SNAP the stem out of each mushroom. (Do not discard the stems, they are good to add to a vegetable stock or to chop finely into a stuffing, a vegetable loaf or risotto.)
    WIPE the mushrooms or wash as necessary.
    BAKE mushrooms gill-side down for 10 minutes. (Some liquid will drain from the mushrooms, making them firmer.)
    HEAT 1/2 tbsp oil to a medium temperature in a frying pan.
    SAUTÉ the shallots and garlic until soft but not browned. (Cook the shallots while the mushrooms are baking)
    BLANCH the spinach until it is wilted.
    SQUEEZE the liquid from the spinach and add the spinach to the shallots.
    COOK the spinach and shallots until the mix is dry. (This will be approximately 5 minutes.)
    MIX the spinach, breadcrumbs, pesto, black pepper, half the parmesan, olive oil (if required) and any ingredients you choose to use.
    STUFF each mushroom with the filling.
    SPRINKLE the remaining parmesan cheese on top of the mushrooms.
    BAKE for 10 minutes or until the cheese on top is golden brown.

    Serve

    – Hot.

    Notes

    * Make pesto deleting or substituting ingredients as appropriate for the diet. (My recipe for pesto provides a guide.)
    ** Parmesan cheese is not essential; it can be omitted or substituted with goat’s cheese; or, for Vegan and Dairy Free diets, use vegan cheese.
    *** Avoid bread for Paleo diet. For a Gluten Free diet, select Gluten Free bread or a suitable grain, eg brown rice.

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