+GFO +SF
I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It’s packed with flavor, the filling has great texture and the homemade Parmesan cheeze on top adds some fanciness and helps keep the filling moist. The whole thing comes together in your mouth like WHOA. This is a recipe worthy of sharing at your next Holiday party—it’s a serious crowd-pleaser! Let’s get cookin’. —AS
SERVES 10 TO 12
STUFFED MUSHROOMS
24 oz (680 g) cremini mushrooms, stems removed
2 tbsp (28 g) coconut oil
4 cloves garlic, minced
2 shallots, chopped
4 cups (120 g) fresh spinach
1 cup (160 g) cooked wild rice
½ cup (90 g) chopped roasted red peppers
½ cup (58 g) finely chopped walnuts
½ cup (60 g) breadcrumbs
½ cup (20 g) fresh chopped parsley, plus more for garnish
1 tbsp (15 ml) plus 2 tsp (10 ml) balsamic vinegar
1 tsp salt
½ tsp pepper
PARMESAN CHEEZE
1 cup (110 g) cashews
¼ cup (20 g) nutritional yeast
¾ tsp salt
¼ tsp garlic powder
Preheat the oven to 375°F (190°C).
FOR THE MUSHROOMS
Gently wash the mushrooms and remove the stems. Place them cap-down onto a lined baking sheet and set aside.
In a large cast-iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted.
Remove the pan from the heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, breadcrumbs, parsley, vinegar, salt and pepper. Toss the mixture together, and set it aside to cool for a few minutes.
While the mixture cools, you can prepare the Parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about ¼ to ½ cup [45 to 90 g]) to sprinkle over the mushrooms, and save the rest in an airtight container in the fridge for up to 2 weeks.
When the mixture has cooled enough to handle, use a spoon, ice-cream scoop or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved Parmesan cheeze over the top.
Bake the stuffed mushrooms for 20 to 25 minutes, until tender. Remove them from the oven, let them cool slightly and serve immediately!
Note: It was hard to come up with just how many people this serves, because it really depends on how big the ’shrooms are, how many people are around and how many each person eats. But this recipe gave me one packed baking sheet full of stuffed mushrooms.
Leftovers can be saved in the fridge for up to 3 days. They are best reheated in a microwave or in an oven at about 350°F (177°C) for 10 to 15 minutes, though they may get slightly softer after reheating.
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