Stuffed Mushrooms Appetizer

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Stuffed Mushrooms

Need a quick and easy appetizer put together before company comes over?

Well, I’ve got just the thing!

These stuffed mushrooms just needed a bit of time for chopping up the ingredients. Once they were in the oven, I was off to the races making the main course. And the best part was that everyone (including my teenage boys) raved about the flavor. You can’t ask for more!

What I really loved about this recipe is how simple it was!

I like simple recipes because it fits my uncomplicated style. I like simple food, that tastes good. These mushrooms have so many nutrition powerhouses too – garlic, parsley, onions, and lemons! I think I talk about garlic in almost every recipe. But honestly, these foods are full of phytonutrients that protect you from chronic inflammatory diseases. That categorizes the biggest assault against your health at the moment. And food is the best way to protect yourself. No. Doubt. About. It.

Phytonutrients are the naturally occurring chemicals in plants that protect the plant from disease, predators, and a harsh environment (including climate). They’re what give the plants hardiness and resiliency. And when you eat those plants, you get them too. So do your body good and eat your fruits and veggies. Aim for 10-12 servings a day. And what better way to start than with these fun appetizers? Did I mention how elegant they are too?

stuffed mushrooms, vegan, appetizer, gluten free, nut free

Stuffed Mushrooms

Ingredients

For the dressing:

2 cloves garlic, crushed in a garlic press or diced
¼ cup apple cider vinegar or lemon juice
½ cup olive oil
1 Tbsp lemon zest
¼ cup parsley, chopped
salt and pepper, to taste

For the mushrooms:

2 cloves garlic, crushed in a garlic press or diced
1 Tbsp red onion or shallot, finely diced
1 – 2 Tbsp sun-dried tomatoes, finely chopped
1 Tbsp pumpkin seeds, chopped
Stems from mushrooms, chopped
¼ cup parsley, chopped
1 tsp lemon juice
salt and pepper, to taste

Directions

  1. Combine all ingredients for dressing and set aside.
  2. Separate mushroom stems and caps; wash each separately.
  3. Combine all ingredients for mushroom filling in a bowl.
  4. Prepare a sheet pan lined with foil, and preheat oven to 350 degrees F.
  5. Place ¼ tsp of stuffing in each mushroom cap and place on prepared sheet pan.
  6. Bake in the oven at 350 degrees F for 15 minutes.
  7. After mushrooms have cooled, drizzle ½ tsp of dressing onto each mushroom cap.
  8. Serve room temperature or warm.