13 Dec Holiday Stuffed Mushroom Appetizer
Stuffed Mushroom Appetizer
with Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.
Stuffed Mushroom Appetizer
Ingredients
- 16 ounces button mushrooms cleaned and stems removed
- ¼ cup avocado oil
- 1 tablespoon olive oil
- ¼ cup diced shallot
- ½ cup finely diced carrot (about 1 medium carrot)
- Sea salt
- ⅓ cup mushroom jerky (or sun-dried tomatoes) finely chopped
- 2 tablespoons minced parsley
- ¾ cup walnuts finely chopped
- ½ cup cooked black rice
- 1 tablespoon Annie's Worcestershire Sauce
- Freshly ground black pepper
- ⅓ cup scallions thinly sliced
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
- Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
- Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
- Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
- Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!