Super Stuffed Mushrooms

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< 1 min read
Summary

Humble white button mushrooms get transformed into tasty mushroom cap appetizers! Even though mushrooms appear to be humble, in reality they are true superstars packed with nutrients that heal and nourish. This appetizer is one of many ways to enjoy this superfood.

Yields6 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins

Ingredients

 14 large button mushrooms (+2 as desired, stems trimmed and reserved)
 ½ cup organic whole-grain breadcrumbs (reserve 1 Tbsp for topping)
 2 tbsp fresh parsley (chopped)
 2 tbsp shallot or green onions (minced)
 1 tbsp nutritional yeast
 1 tbsp organic tomato paste
 2 tsp balsamic vinegar
 1 small garlic clove (finely minced)
 ½ tsp organic tamari (reduced-sodium, or coconut aminos)
 ½ tsp dried mustard (optional)
 ½ tsp dried oregano (or dried thyme)
 ½ tsp smoked paprika (or ¼ tsp chili powder)
 salt (optional, to taste)
 ground black pepper (optional, to taste)

Directions

1

Preheat oven to 400ºF.

2

Remove stems from mushrooms and reserve.

3

Place mushrooms caps with hole side up on a baking sheet lined with parchment paper.

4

Bake for 8–9 minutes until the caps have collected some juice from the mushrooms.

5

Remove and let cool a little.

6

Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.

7

For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except the reserved breadcrumbs for the topping).

8

Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste.

9

Spoon filling into mushroom caps.

10

Sprinkle the reserved breadcrumbs on top, pressing them lightly onto the filling.

11

Bake at 400ºF degrees for 10–12 minutes until lightly browned.

12

Remove and serve.

Chef's Notes

Mushrooms
You can also use cremini mushrooms in place of the button mushrooms.

Breadcrumbs
Use ends of bread to make your own breadcrumbs! Keep and store in the freezer until you have 6–10 end slices. Let thaw slightly, then pop into a food processor and process until you have breadcrumbs. You can process finely or leave larger crumbs. You can use any bread you like — gluten-free, sprouted grain, etc... Once you have breadcrumbs, they can be transferred back into the bread bag and frozen again. Then, they are ready for use in any recipe!

Soy-free
Substitute coconut aminos for the tamari.

Serving Suggestion
If you have a balsamic reduction, these look (and taste) lovely with a little reduction drizzled over the caps after baking.

Storage
Store in an airtight container in the refrigerator for up to 5 days.

Recipe from The Everyday Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

 14 large button mushrooms (+2 as desired, stems trimmed and reserved)
 ½ cup organic whole-grain breadcrumbs (reserve 1 Tbsp for topping)
 2 tbsp fresh parsley (chopped)
 2 tbsp shallot or green onions (minced)
 1 tbsp nutritional yeast
 1 tbsp organic tomato paste
 2 tsp balsamic vinegar
 1 small garlic clove (finely minced)
 ½ tsp organic tamari (reduced-sodium, or coconut aminos)
 ½ tsp dried mustard (optional)
 ½ tsp dried oregano (or dried thyme)
 ½ tsp smoked paprika (or ¼ tsp chili powder)
 salt (optional, to taste)
 ground black pepper (optional, to taste)

Directions

1

Preheat oven to 400ºF.

2

Remove stems from mushrooms and reserve.

3

Place mushrooms caps with hole side up on a baking sheet lined with parchment paper.

4

Bake for 8–9 minutes until the caps have collected some juice from the mushrooms.

5

Remove and let cool a little.

6

Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.

7

For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except the reserved breadcrumbs for the topping).

8

Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste.

9

Spoon filling into mushroom caps.

10

Sprinkle the reserved breadcrumbs on top, pressing them lightly onto the filling.

11

Bake at 400ºF degrees for 10–12 minutes until lightly browned.

12

Remove and serve.

Super Stuffed Mushrooms