Another lovely find from a local farmer’s market – stuffing mushrooms. Perfect for filling with any crazy combo you can come up with. We went with two fillings – a sweet and savory. The stuffing mushrooms taste similar to portobellos when cooked but look like huge white button mushrooms. These fillings could be used for portobello mushrooms or button mushrooms if you can’t get stuffing mushrooms.
Mushrooms Stuffed with Fig, Dried Cherries and Almonds
Stuffing Mushrooms
Handful of Dried Cherries, chopped
Handful of Almonds, chopped
Handful of Figs, chopped
Balsamic Vinegar, few splashes
Honey, a few teaspoons
Start by cleaning the mushrooms and removing the stems. In a small bowl, mix together the dried cherries, figs and almonds. Drizzle mixture with balsamic vinegar and honey.
Before stuffing the mushrooms, salt and pepper the caps. Then fill them with the stuffing mixture. They will cook down a little so you can overstuff them.
Bake them in an oven at 400 degrees for about 15 minutes. Keep an eye on them, they may cook faster depending on the size of the mushroom.
Mushrooms Stuffed with Spinach, Feta and White Rice
Stuffing Mushrooms
Spinach, chopped
White Rice, a few spoonfuls
Feta Cheese, crumbled
Balsamic Vinegar, a few splashes
As with the first recipe, you want to first clean the mushrooms.
Combine the spinach, feta cheese and white rice in a bowl. Drizzle the mixture with balsamic vinegar. Fill the mushrooms with the stuffing and bake in a 400 degree oven for 15 to 20 minutes.
Salt and pepper to taste and enjoy the stuffed shroomies!
awwhhh guuurlll!! Looks delish!