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Mediterranean Stuffed Mushrooms

Crimini mushrooms are stuffed with Mediterranean flavors and heart-healthy oats. This appetizer is as easy as it is impressive.
Course Appetizers and Snacks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

Ingredients

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

Instructions

  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.

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