Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Cups
Metric
Print Recipe
Add to Collection
Go to Collections
5
from
11
votes
Herbs Stuffed Mushrooms
Autumn comes with various mushrooms and a beautiful foraging culture, let’s make the best out of it with this Herbs Stuffed Mushrooms recipe!
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
Italian-Inspired, Mediterranean
Diet:
Gluten Free, Vegetarian
Keyword:
mushrooms, pioppini, portobello
Season:
Fall Recipes, Winter Recipes
Diet:
Gluten-Free, Grain-Free, High-Protein, Vegetarian
Method:
Bake, Grilling or Roasting, Sheet-Pan, Stir-Fry
Ingredient Group:
Fruit, Dried Fruit & Nuts, Vegetable Recipes
Servings:
2
Servings
Calories:
345
kcal
Author:
Gustavo De Obaldia
Cost:
$7
Equipment
Rectangular Baking Tray
(affiliate link)
Skillet
(affiliate link)
Ingredients
8
ounces
mushrooms
pioppini or portobello
1.5
ounces
taleggio cheese
or brie
1
cup
dried tomatoes
hydrated in hot water for 5 mins or preserved in oil
½
cup
pecorino Romano cheese
or parmesan, shredded
1
stalk
celery
or fennel
1
spring onion
1
onion
small, or shallot
1
clove
garlic
grated
½
tablespoon
Provence dried herbs
1
tablespoon
basil
fresh
1
tablespoon
sage
fresh
½
tablespoon
rosemary
fresh
Optional: To make it Vegan
1
tablespoon
avocado oil
extra-virgin
½
teaspoon
black pepper
½
teaspoon
sea salt
Replace the Parmesan and Taleggio cheeses for Vegans Parmesan and Mozzarella options which are the most easily available.
Cups
-
Metric
Instructions
Pre-heat the oven at 300ºF (150ºC).
Chop the sun-dried tomatoes and also the fresh herbs.
Place the mushrooms in a
baking tray
and optionally drizzle olive oil, salt, pepper into them (not necessary).
Add a ¼ of the chopped herbs mix.
Place in the oven from 10 to 15 mins, until they are soft but don’t let them loose their shape.
Meanwhile, chop the garlic, celery, and onions, all together and stir fry them in olive oil until soft.
Remove from heat and let it cool down.
Add the dry herbs and the sun-dried tomatoes.
Add the pecorino cheese and the remainder of the fresh herbs.
Stuff the mushrooms with the mix and add on top the taleggio cheese. Place in the oven for another 5-10 minutes, until the cheese melts.
Transfer to the serving plates and serve with fresh green salad; I like arugula and cherry tomatoes.
Notes
You can optionally not use any kind of cheese for another Vegan Option. It works perfectly.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
39
g
|
Protein:
24
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
43
mg
|
Sodium:
697
mg
|
Potassium:
2359
mg
|
Fiber:
9
g
|
Sugar:
24
g
|
Vitamin A:
1175
IU
|
Vitamin C:
27
mg
|
Calcium:
501
mg
|
Iron:
8
mg