Stuffed Mushrooms
Serves
10
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the mushrooms:
12 large brown mushrooms, washed & pat dry
1 tbsp olive oil + 2 tbsp extra for brushing over mushrooms
3 shallots, finely diced
6 cloves garlic, thinly sliced
3 tbsp walnuts, chopped
3 tbsp sun-dried tomatoes, drained, chopped
3 tbsp parsley, chopped
½ tsp salt
black pepper
12 large brown mushrooms, washed & pat dry
1 tbsp olive oil + 2 tbsp extra for brushing over mushrooms
3 shallots, finely diced
6 cloves garlic, thinly sliced
3 tbsp walnuts, chopped
3 tbsp sun-dried tomatoes, drained, chopped
3 tbsp parsley, chopped
½ tsp salt
black pepper
For the parsley-lemon dressing:
4 tbsp parsley, finely chopped
1 clove garlic, minced
zest of half a lemon
½ tbsp red wine vinegar
4 tbsp olive oil
pinch of salt and pepper
4 tbsp parsley, finely chopped
1 clove garlic, minced
zest of half a lemon
½ tbsp red wine vinegar
4 tbsp olive oil
pinch of salt and pepper
Nutrition
(Per Serving)
Calories
120
Fats
10 g
Protein
3 g
Carbs
6 g
Instructions
- Make the dressing by combining all the ingredients together in a small bowl and set aside.
- Preheat the oven to 350°F (180°C).
- Remove the stems from the mushrooms and dice them finely. Set the mushroom caps aside to stuff later.
- Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat and sauté the shallots until transparent. Add the garlic and sauté for 2-3 minutes until fragrant, then add the chopped mushroom stems. Sauté for 5-6 minutes, then remove from the heat and stir in the remaining stuffing ingredients.
- Using the remaining olive oil, brush the mushroom caps on both sides and place in a baking dish.
- Fill each of the mushroom caps with the stuffing mixture and place the dish into the oven to bake for 15-20 minutes, until the mushrooms are soft.
- Remove the dish from the oven, drizzle the dressing over the mushrooms, and serve immediately.