Stuffed Mushrooms

Looking to change up those traditional appetizers? These stuffed mushrooms will be a big hit! And they are so easy to make.  Widely known for their great taste and amazing health benefits they are packed with a ton of essential vitamins and minerals, they make for an excellent addition to your diet, adding flavor to many different recipes. 

Every time I bring these stuffed mushrooms to a party, they disappear incredibly fast. So heads up, you might want to make two batches! Not only are they the perfect bite of crunchy, umami goodness, but they’re really easy to make (and can even be prepped ahead of time).

How to make Stuffed Mushrooms

Ingredients

• 15 small mushrooms
• 1 red  pepper
• 1/4c of walnuts
• 6 basil leaves
• 1 clove of garlic
• a pinch of himalayan salt (optional)

Instructions

1. Remove the stem from your mushrooms and either brush or rub the bottoms clean
2. Toss the remainder of the ingredients into the food processor and process until it’s the consistency of pesto
3. Fill the mushrooms caps and enjoy!

A few tip regarding your stuffed mushrooms:

• Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook. 
• While it’s tempting to pack as much filling as possible, don’t overdo it. Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook.
• Add more flavor into the filling by adding chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary.
• Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.