Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms

Serves 6

This mushroom dish is easy & versatile — it can double as a side dish or appetizer. It’s a great make ahead dish for a dinner party & is totally gluten & dairy free!
 

What You’ll Need:

A Sharp Kitchen Knife

A Medium Sized Mixing Bowl

Measuring Cups & Spoons

A Stainless Steel Pan

A Spatula

A Soup Spoon

A Baking Dish
 

Ingredients:

6 Stuffing Mushrooms, stems removed & saved

2 Tbsps Avocado Oil or Grapeseed Oil

1 Medium Onion, Minced

1/4 Cup Celery, Minced

1/4 Cup Sun dried Tomatoes in Oil, Finely Chopped

1/4 Cup Pinenuts, Ground to a Flour in the Food Processor

1/4 Cup Fresh Basil, Packed, About A Handful

2 Tsp Minced Garlic

1/2 Tsp Sea Salt

About 20 Grinds of Fresh Ground Pepper

1/2 Cup White Wine
 

How To Put It Together:

1) Preheat oven to 400 degrees Fahrenheit.
 
2) Chop the fresh basil finely; add to the mixing bowl. Add the ground pine nuts and sun dried tomatoes; stir the ingredients until combined. Set the bowl aside for now. Remove the stems from the mushrooms by gently twisting the stem to release it from the cap. Set the mushroom caps aside; chop the stems finely and place them in a small bowl, placing it near the stove with the celery and onion.
 
3) Preheat a stainless steel pan over medium high heat. You will know that the pan is ready when you place your hand about one inch from the pan’s surface and you feel heat radiating from it. Add the avocado oil; swirl it around the pan. Add the chopped onion and celery; saute until opaque. Add the chopped mushrooms; give them a good stir, moving them back and forth around the pan. Add the sea salt, black pepper and minced garlic; give the pan one last stir. Pour the vegetable mixture into the mixing bowl; stir until the stuffing is well combined.
 
4) Using a soup spoon, fill each mushroom cap, turning the mushroom cap as you go to create a nice mound of stuffing. Place the filled caps in a baking dish as you go. Carefully pour the white wine into the bottom of the baking dish around the mushrooms, being careful not to disturb them. Place the mushrooms in the oven for about 15 minutes or until they are golden browned on top.
 
5) Serve & enjoy!
 

Nina’s Tasty Tips:

You can make these the night before a dinner party. Simply cover the baking dish directly after stuffing the mushrooms. The evening of the party, pour the wine in the dish & bake.

 

Nutrition:

• 135 Calories
• 3 grams of Protein
• 9 grams of Total Carbohydrates
• 3 grams of Sugar
• 2 grams of Fiber
• 9 grams of Total Fat
• 1 gram of Saturated Fat
• 0 grams of Trans Fat
• 0 mg of Cholesterol
• 216 mg of Sodium
• 36% RDA Manganese
• 26% RDA Riboflavin
• 22% RDA Copper
• 21% RDA Niacin
• 16% RDA Phosphorus
• 16% RDA Potassium
• 14% RDA Selenium
• 13% RDA Pantothenic Acid
• 11% RDA Vitamin C
• 11% RDA Vitamin K
• Glycemic load: 4