Vegetarian Stuffed Mushrooms
December 21, 2020 • Appetizers,
A friend invited us to dinner recently, with doors wide open and just a few guests spaced six feet apart at a huge table. While it seemed a little odd, it’s the pandemic, and it’s just how things need to be in order to have any chance at socializing with friends right now. She knows I’m a cook, so when I asked what I could bring, she requested stuffed mushrooms, something she said she wouldn’t just ask anyone to bring. I felt honored, so I created this recipe.The main course was going to be a rich, lamb ragu served over wide pappardelle noodles, so I didn’t want the appetizers to be too heavy. That’s why I opted for a vegetarian stuffing over a traditional sausage based stuffing. These are simple to prepare, and can be made ahead of time for a party (whoever we can allow that to happen again) then just quickly baked.
- 4 tablespoons butter
- 16 crimini mushroom caps, about 2 inches wide, stems removed
- Salt and pepper
- 1 cup chopped cooked greens (I used a mix of kale, beet and Swiss chard, but any greens work)
- 1 package Boursin cheese, garlic or onion flavor
- ¼ Parmesan cheese
- 2 tablespoons cup pine nuts
- Heat the butter in a large skillet over medium high heat, and when bubbly, add the mushroom caps. Cook for 2 minutes per side, then drain of excess moisture on a paper towel and lightly season with salt and pepper.
- Combine the cooked greens, cheeses and pine nuts in a food processor and pulse until smooth and all ingredients are well combined.
- Place mushroom caps top down on a foil lined baking sheet, and use a small spoon or cookie scoop to portion the filling on top of the mushrooms. Gently press the sound of filling down a tiny bit so that it fills the cap.
- Bake, uncovered, at 375 degrees for 15 minutes then serve hot or room temperature.