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Spanish Mushrooms: Stuffed Mushrooms
Don't' be surprised if these Spanish Mushrooms are the first thing devoured at your next soiree! flavored with shallots, fresh herbs, lemon and parmesan these vegetarian-friendly stuffed mushrooms are not only easy to make but easy to eat!
- 12 mushrooms cremini or button
- 2 large shallots minced
- 1 small lemon zested and juiced - approximately 1 ½ Tablespoons of juice
- 2 Tablespoons olive oil plus more for brushing the baking dish
- 6 Tablespoons fresh breadcrumbs
- 2 Tablespoons Italian parsley minced
- 3 Tablespoons parmesan cheese grated
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Gently wash and blot dry mushrooms. Remove the stems finely mince. Preheat the oven to 400 degrees. Heat 1 Tablespoon olive oil in a medium-sized skillet over medium-high heat.Add the shallots, mushrooms, salt, and pepper and cook for 5 - 7 minutes until the mushrooms are golden brown and all the liquid has evaporated.
Pull the pan off the heat and let cool for 5 or 10 minutes (so the heat doesn't melt the cheese!) or remove the shallots and mushrooms to a medium-sized bowl. Brush the mushroom caps with the remaining olive oil
Add the breadcrumbs, zest, parsley, and parmesan to the mushrooms and shallots and drizzle the lemon juice over. Stir to combine. Taste and adjust seasonings.
Fill each cap with some of the stuffing mixture, gently mounding it. Place each cap in a baking dish brushed with olive oil. Bake for 15 - 20 minutes until the caps are brown and the filling is golden brown. Serve.
Calories: 150kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 464mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1.2mg