We love having a couple of easy to make, delicious and full of good-for-you ingredients that we can whip up in a few minutes. This fun recipe certainly qualifies in that category! Not only can you make it quickly, but it also is a great candidate for freezing. Make the mushrooms all the way until cooking – then freeze them on a sheet pan. When frozen, slide the mushrooms into a zip lock bag. They will stay in the freezer for about 3 months. To cook, take the frozen mushrooms out of the freezer and place in a preheated 375F oven for about 15 minutes.

Thyme is a super partner for mushrooms. Not only does it taste good, it also brings lots of great nutrition to the table. Thyme oil contains a chemical called thymol that kills bacteria and fungus. And using the herb in a dish like this brings an anti-inflammatory component to your meal. Delish!

Quick Stuffed Mushrooms

1 (8 OZ) Pkg Baby Bella Mushrooms

2 Tsp EVOO

1 TB Minced Red Onion

1 Garlic Clove, Grated or Minced

3 TBs Panko or Crushed Rice Crackers

3 TB Freshly Grated Parmesan

2 Tsp Thyme Leaves

Sea Salt and Freshly Ground Black Pepper

Step One Preheat the oven to 375F. Rinse the mushrooms and remove the stems. Chop the stems. Sauté the stems and the red onions together in a large saucepan until the mushrooms have released all their liquid. Add the garlic and cook and stir for about a minute or until fragrant.

Step Two Add the panko, Parmesan and thyme leaves to the mushroom mixture. Season it with a generous sprinkle of salt and pepper. Slide into the preheated oven and roast for about 15 minutes or until cooked through.

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