Stuffed Mushrooms

stuffed mushrooms


grilled artichoke and goat cheese stuffed mushrooms

serves 4.

INGREDIENTS

  • OLIVE OIL: 2 tbsp
  • CARROT: 1 (medium), coarsely grated 
  • GARLIC: 2 cloves, minced
  • SCALLIONS: 4, trimmed & chopped
  • JALAPEÑO PEPPER: 1, de-seeded & finely chopped
  • BABY BELLA MUSHROOMS: 12 (medium) cleaned - remove & finely chop the stems!
  • BABY SPINACH/BABY KALE: ½ cup 
  • ARTICHOKE HEARTS: ¼ cup, marinated & grilled, chopped
  • Spero Alternative Goat Cheese:1 tub, The Goat :D
  • BREADCRUMBS: 4 tbsp
  • FRESH CHIVES: 2 tbsps, finely chopped
  • NUTRITIONAL YEAST: 1 ½ tbsp (optional)
  • SPICES: salt & pepp, to taste

DO ITTT

  1. PREHEAT oven to 375°F & lightly oil a baking sheet. (Parchment paper also works!)
  2. ARRANGE mushroom caps onto the baking sheet & lightly brush or spray w/ oil. 
  3. BAKE for approx. 8-10 min., or until softened. 
  4. MEANWHILE heat oil in a skillet over medium-low heat.
  5. ADD carrots, garlic, scallions, & jalapeños.  
  6. SAUTÉ, stirring often, until softened, approx. 2 min.
  7. ADD stems & continue cooking until tender, about 3 min.
  8. STIR in the spinach until wilted.
  9. TRANSFER mixture to a bowl & add artichokes, Spero Alternative Goat Cheese, 2 tbsp breadcrumbs, chives, & nutritional yeast (optional). 
  10. STIR until just combined & season as you like!
  11. SPOON filling into the mushroom caps.
  12. TOP w/ remaining breadcrumbs & bake for approx. 15-20 min., or until the filling is golden & bubbly. 
  13. INDULGE in your new fave oh-so-satisfying, savory, stuffed mushrooms!

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