Stuffed Mushroom Cap-Apps

Wednesday June 5, 2013

Elemental Custard

I love finger food. If I could eat every meal with my hands and not get chastised or made fun of I would. I strongly believe that hands make the best cutlery- they are perfect for mixing, testing, scraping and everything in-between. AND bonus: they are always there when we need them. No need to go searching for that spatula that keeps running away. We were given hands for a reason- Why not use them? (Just make sure they are clean of course)

Now let's talk appetizers. What better finger foods then apps? HOWEVER I am constantly struggling to find great apps for parties, get togethers, pot-lucks, you name it. I want them to be a flavour bomb, but small and easy to eat. Is that so much to ask? I mean I like using my hands, but I don't want to look like a train-wreck when I'm done eating.

Stuffed mushrooms are the perfect package ladies and gentlemen. They are everything I described. Perfect packages of flavour (Unless of course you don't like mushrooms- you should probably rectify this immediately).

I lightened up the goat cheese filling by adding some fresh vegetables, herbs, and some tofu to break up the richness. My brother loves these! The toasted panko on top adds some colour. Delish. If you are gluten intolerant, just use the parmesan for that golden tinge.

TIP: Stuffed mushrooms can handle a lot of different fillings- experiment with some of your favourite ingredients to make this tailored to your personal taste!


Recipe: Stuffed Mushrooms

Makes 16 medium to large sized mushrooms- mine were ~2 inches in diameter)


16 large cremini mushrooms (stalk bits removed - just twist em off!)
~2tbsp olive oil

70-100 g goat cheese (I used a lower fat one)
handful of spinach (~1/2 cup or 120ml chopped fine)
2 artichoke hearts (from a can) diced finely
red pepper (2 tbsp or 30ml diced finely)
1/4 cup (60 ml) crumbled tofu (this is optional - you can replace this with more goat cheese)
2 basil leaves dinely diced (1 tbsp or 15 ml)
1-2 tbsp (15-30ml) finely diced chives or green onion
3 tbsp (45ml) grated parmesan
salt and pepper to taste

1 tbsp panko bread crumbs (leave out if gluten free)
1 tbsp grated parmesan

TIP: If you really want to add a punch of flavour you can throw in some crumbled bacon- now THAT is a flavour bomb- I was trying to keep these vegetarian so I skipped that element


Preheat your oven to 375 degrees F. On a parchment lined baking sheet (or silpat lined), place your mushrooms. Take a tbsp or 2 of olive oil and using your fingers or a pastry brush- whatever you prefer, oil them up a bit. Place in the oven for ~20-25 minutes or until tender.

Mix the filling in a bowl until it is all combined (this is where you can have some fun! - add more or less of the ingredients depending on your taste). Once the mushroom caps are softened, remove from the oven. They may have released some water which may have pooled in the middle- I simply poured this out. Let cool slightly before packing ~1 tbsp of filling into your caps. This amount may also differ depending on the size of your mushrooms.

Turn your oven to broil. For garnish, mix the panko and parmesan and sprinkle over of the caps. Broil in the oven until the panko mixture is lightly golden (2-5 minutes)- keep an eye on it! Serve.


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