No. 1 : Quick Recipe

Mushroom Stuffed Mushrooms

  • 6 oz Baby Bella Mushrooms
  • 1 TB Extra Virgin Olive Oil, divided
  • Sprinkle of Sea Salt and Freshly Ground Black Pepper
  • 3 TB Cilantro, minced
  • 3 TB Green Onions (both green & white parts), minced
  • ½ Cup Water Chestnuts, chopped
  • ¼ Cup Panko Bread Crumbs (Whole Wheat if available)
  • 4 oz Neufchatel or Less Fat Cream Cheese  
  • Dash Cayenne Pepper
  • ½ tsp Five Spice Powder
  • ¼ tsp EACH Sea Salt and Freshly Ground Black Pepper
  • 2 Garlic Cloves, grated
  • 2 tsp Lemon Juice
  • *Green Onion Curls 

Step One

Preheat oven to 425F. Remove stems from mushrooms. Spray or toss mushroom caps with 1 tsp of oil and sprinkle with salt and pepper. Place cap side up on sheet pan and roast for 10 minutes or until liquid releases. Remove from oven and drain liquid out of caps.

Step Two

While mushrooms are roasting, mince and sauté stems in pan using 1 tsp oil until their juices release, seasoning with salt and pepper to taste. Remove from heat.

Step Three

Combine cilantro, green onions, water chestnuts, panko, cheese, cayenne, five spice powder, salt, pepper, garlic and lemon juice together in bowl along with sautéed mushroom stems. Mix well. Stuff caps with mixture and brush (or spray) tops with remaining oil. Roast for 10 minutes or until filling has browned and mushrooms are hot.

No. 2 : Kitchen Scoop

Always cook mushrooms before filling them. They become soft and more meaty tasting when you concentrate their flavor with a short time in the oven before stuffing.

No. 3 : Clever Idea

*Green onion curls for garnish are easy to make. Trim the bulb and white part off the end of each green onion, about 2 – 3 inches up from the roots. Slice the stems into 4 inch pieces, and then slice each piece into very thin strips. Place the onions into a bowl of iced water and refrigerate until they curl up, about 30 minutes. 

No. 4 : Cheers!

Michael David
Ancient Vines Cinsault
Lodi California
About $18

 Cinsault (Sa-soh)  is a grape often traditionally used in the beautiful Roses of Provence. Leave it to the innovative winemakers of Lodi California to shake it up by making it into a juicy, fruit-forward red wine. This wines medium body and crisp clean taste make it a good pair for the meaty-tasty mushrooms and the Asian inspired flavors of the stuffing.

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