Super Stuffed Mushrooms

 

Starting with the superstar mushroom, you get a rich source of B vitamins like riboflavin, niacin, and pantothenic acid. Add nutritional yeast for B-12 (if it’s fortified). Then get even more B vitamins by using whole grain bread for breadcrumbs, which provide folate and thiamine. This appetizer is not only tasty but it’s also a B vitamin jamboree!

Super Stuffed Mushrooms

Ingredients

 14 large button mushrooms (+2 as desired, stems trimmed and reserved)

 ½ cup organic whole-grain breadcrumbs (reserve 1 Tbsp for topping)

 2 tbsp fresh parsley (chopped)

 2 tbsp shallot or green onions (minced)

 1 tbsp nutritional yeast

 1 tbsp organic tomato paste

 2 tsp balsamic vinegar

 1 small garlic clove (finely minced)

 ½ tsp organic tamari (reduced-sodium, or coconut aminos)

 ½ tsp dried mustard (optional)

 ½ tsp dried oregano (or dried thyme)

 ½ tsp smoked paprika (or ¼ tsp chili powder)

 salt (optional, to taste)

 ground black pepper (optional, to taste)

Directions

1

Preheat oven to 400ºF.

2

Remove stems from mushrooms and reserve.

3

Place mushrooms caps with hole side up on a baking sheet lined with parchment paper.

4

Bake for 8–9 minutes until the caps have collected some juice from the mushrooms.

5

Remove and let cool a little.

6

Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.

7

For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except the reserved breadcrumbs for the topping).

8

Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste.

9

Spoon filling into mushroom caps.

10

Sprinkle the reserved breadcrumbs on top, pressing them lightly onto the filling.

11

Bake at 400ºF degrees for 10–12 minutes until lightly browned.

12

Remove and serve.

https://foodrevolution.org/recipes/super-stuffed-mushrooms/