A bit hit with friends and family, this recipe is the ultimate snack food. Power packed with protein, as well as a range of B vitamins – much needed by vegetarians and vegans – mushrooms are a super-food storehouse [mushroom magic why fungi latest superfood all all health].  
 
If you have them, the mushroom stems can be chopped up, sautéed in plenty of olive oil, mixed with crunchy non-gluten breadcrumbs, and used as the basic filler for the inside of the mushroom caps.

 
Simple and simply delicious, choose small mushrooms for this savoury dish. They make perfect bites for passing around at parties.

Ingredients

5 tbsp. extra virgin olive oil
  • 300g (10oz) white button mushrooms
  • ¼ small red pepper, ribs and seeds removed and finely chopped
  • 2 small shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tbsp. dry white wine
  • 60g (2oz) non-gluten breadcrumbs 
  • 2tsbp finely chopped fresh flat-leaf parsley
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper 

Method

  1. Preheat the oven to 200 degrees C. Brush a baking dish just large enough to hold the mushroom caps with 1 table spoon of olive oil. 
  2. Gently remove the stems from the button mushroom caps. Place the mushrooms in the prepared baking dish. Chop the mushroom stems finely.
  3. Heat 2 tablespoons of the olive oil in a medium frying pan over a medium-high heat. Add the mushroom stems, red pepper, shallots and garlic. Cook for about 5 minutes and remove from the heat.
  4. Pour the remaining white wine into the baking dish around the mushrooms. Evenly distribute the filling into the mushroom caps, lightly spooning a little filling into each. Drizzle the remaining olive oil over the mushroom caps.
  5. Bake for 20 minutes or until the mushrooms are tender and the filling is golden. Serve hot, warm or at room temperature.
  6. For a ‘cheesy’ stuffed mushrooms starter, use 12 ‘stuffing-size’ Portobello mushrooms instead and spoon 1 teaspoon of non dairy Ricotta (or the standard variety for non vegans) into the bottom of each mushroom cap before stuffing. Serve 3 or 4 mushrooms per person. 
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Lisa is an Anglo-Italian writer, editor and New Media entrepreneur who founded the global business network and publishing company, (GVPedia.com) in 2004. Previously she worked as a development writer for the Bay of Bengal Project, a UN Food & Agriculture Organisation (FAO) project based in Chennai, India. After moving to the Middle East in 2001, Lisa was editor of several consumer magazines in the region such as Aquarius, Jumeirah Beach Magazine and Property World Middle East. She was the editor-in-chief of NewYou, the region’s premier monthly publication dedicated to Integrative Health, Medical Aesthetics, Holistic Healing and optimal longevity and is now heading wellnessworld.blog. a portal dedicated to similar topics. Lisa has spent over 20 years living in emerging economies and has published over 30 books within the ‘Best of...’ annual series of publications across five continents.