Stuffed Mushrooms
Stuffed mushrooms make an elegant appetizer that looks and tastes amazing. They also offer stress-free entertaining as you can prepare the stuffing a day ahead and then simply assemble and bake the day of. The more you can do ahead of time, the better! They are also a great crowd pleaser since you can adapt them to be vegetarian, low carb, gluten-free, yadda yadda yadda!
While I do not personally follow or promote any specific diets, I do encourage others to experiment with what may work best for them. Everybody really is different and will respond in different ways to various approaches to eating.
Stuffed mushrooms can offer so many varieties to what is in the actual stuffing. While ground sausage is a popular ingredient, I kept mine vegetarian by using the mushroom stems as the “meat” of my stuffing. This also helps keep costs down which is beneficial to stretch a party further. I still purchased sausage, but instead of putting into the mushrooms I made pork meatballs to serve as an additional appetizer. Now we have two appetizers to offer instead of one! And since there are multiple ingredients that go into each recipe it didn’t cost much more to offer both.
The nutrition in mushrooms varies depending on the actual type of mushroom. But generally, mushrooms provide antioxidants, fiber, B vitamins, copper, and potassium. They are a fat-free, low sodium, low-calorie, and cholesterol-free food. To brush up on different types of mushrooms, check out this article from Huffington Post.
I served these stuffed mushrooms as part of an at-home happy hour spread along with pork meatballs and a few other easy sides. There are so many benefits to dining at home. At-home happy hours have just as many good reasons…give it a shot at your next gathering!
Stuffed Mushrooms
Ingredients
- 16 oz baby bella mushrooms
- 5 tsp olive oil divided
- 1 shallot finely diced 50 grams
- 3 garlic cloves finely diced 10 grams
- Salt
- Pepper
- 2 tbs chopped fresh parsley
- 1 cup fresh baby spinach
- 4 tbs oat flour divided (make your own by placing oats in a food processor on high)
- 4 tbs grated pecorino romano divided
Instructions
- Preheat oven to 325 degrees.
- Clean the mushrooms with a lightly damp (squeeze dried) paper towel. Remove the stems, finely chop the stems and set aside.
- Lightly brush the mushroom caps with roughly 2 tsp oil and place onto a baking sheet upside down, so that the open cap is against the pan. This allows the extra water to drain out of the mushrooms. Bake in the oven for 10 minutes.
- Meanwhile, place a medium skillet over medium-high heat. Add 2 tsp oil to pan then the mushrooms. After a few minutes add the shallot and sauté for another few minutes. Finally, add the garlic and sauté for another minute. Season mixture with salt and pepper.
- Add in the chopped spinach, parsley, 2 tbs oat flour, 2 tbs pecorino romano, and mix to combine. Taste and adjust seasoning if needed.
- Prepare the mushroom caps to be stuffed by dumping out any residual water that may be sitting in the caps due to baking.
- Stuff the caps with a tight mound of stuffing. You should have enough stuffing to fill all of the caps but it is smart to start filling the smallest caps first to fill as many as possible if you were to run short. Arrange on baking sheet.
- Combine the remaining pecorino with remaining oats and mix in one tsp olive oil. Distribute this mixture evenly on top center of each mushroom cap.
- Broil until mushrooms are warmed through and tops are light golden brown.
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