Vegetarian Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. Combine the cooked greens, cheeses and pine nuts in a food processor and pulse until smooth and all ingredients are well combined.
  3. 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.
  4. Bake, uncovered, at 375 degrees for 15 minutes then serve hot or room temperature.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/12/vegetarian-stuffed-mushrooms/