Ingredients
Equipment
Method
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). This provides the right environment for even baking.
Step 2: Prepare the Mushrooms
- Gently clean the cremini mushrooms with a damp paper towel. Remove the stems carefully without tearing the caps. Finely chop the stems as you will use them in the stuffing.
Step 3: Sauté Aromatics
- In a skillet over medium heat, add a splash of extra virgin olive oil. Toss in minced garlic and shallots. Sauté until fragrant—about 2-3 minutes. The smell should already start to get your stomach grumbling.
Step 4: Mix the Filling
- In a large bowl, combine the chopped mushroom stems, toasted pine nuts (or walnuts), sunflower seeds, panko breadcrumbs, dried thyme, nutritional yeast, miso paste, lemon zest, and lemon juice. Season with salt and pepper. Pour in the sautéed garlic and shallots. Mix everything thoroughly.
Step 5: Stuff the Mushrooms
- Using a small spoon, carefully fill each mushroom cap with the stuffing. Make sure to pack them generously but don't overflow. Drizzle a bit of olive oil on top for extra flavor.
Step 6: Bake
- Arrange the stuffed mushrooms on a lined baking sheet and bake in the preheated oven for about 20–25 minutes or until the tops are golden brown. Enjoy the wafts of flavor that will invite all to the table.
Step 7: Serve
- Remove from the oven and drizzle a little balsamic vinegar over the top. Serve warm and enjoy each bite. They taste even better the next day, if they last that long.
Nutrition
Video
Notes
To get the most out of your stuffed mushrooms, consider these pointers:
- Use Fresh Herbs: Fresh herbs elevate the flavors. Try to use some if you can find them.
- Don’t Rush the Saute: Allow the garlic and shallots to become fragrant; it makes a world of difference.
- Experiment with Fillings: Feel free to mix in different veggies or grains like quinoa for an extra protein kick.
- Allow for Cooling: Let mushrooms cool slightly before plunging in. The filling will hold its shape better.