Partagez : Facebook Pinterest Email

Mediterranean Stuffed Mushrooms

Crimini mushrooms are stuffed with Mediterranean flavors and heart-healthy oats. This appetizer is as easy as it is impressive.
Course Apéritifs
Type d’avoine Avoine rapide
Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Sert 8


  • 1 Tbsp olive oil (15 ml)
  • 1/2 red onion small, finely diced
  • 1 clove garlic finely chopped
  • 3 baby spinach big handfuls, chopped
  • 1/4 cup sun-dried tomatoes oil-packed, finely chopped (60 ml)
  • 1/4 cup pine nuts lightly toasted (60 ml)
  • 1/2 tsp oregano dried (2.5 ml)
  • 1 Tbsp balsamic vinegar (15 ml)
  • 1/2 tsp salt (2.5 ml)
  • pinch black pepper freshly ground
  • 1/2 cup quick oats (125 ml)
  • 1/2 cup Parmesan cheese grated or shredded, (125 ml)
  • 1/4 cup flat-leaf parsley finely chopped (optional), (60ml)
  • 16 crimini mushrooms med-large, or white mushrooms (1 - 2” in diameter)


  1. Prepare mushrooms by snapping off stems and removing gills with a teaspoon, being careful not to break mushroom. Roughly chop stems and reserve for filling.
  2. Place mushrooms on a baking sheet, cavity side up, covered with a damp paper towel until ready to use.
  3. In a large non-stick skillet, sauté onion until soft. Add garlic and continue to sauté for 30 seconds, or until fragrant.
  4. Add chopped mushroom stems and a pinch of salt. Cook until tender.
  5. Add spinach and sauté until wilted. Stir in tomatoes, pine nuts, oregano, balsamic vinegar and pepper (to taste.)
  6. Stir in oats, remove from heat and let stand for 5 minutes before stuffing mushrooms.
  7. Stuff mushroom caps with 1 heaping tablespoon of the filling. Sprinkle each with parmesan cheese.
  8. Bake at 375° F (190° C) for approximately 12-15 minutes, or until cheese is golden and mushrooms are tender. Transfer to a serving plate and sprinkle with parsley.

Regarder la vidéo