Recipe and photos by: @jameslharper
I have always had a deep love for food. Obviously you love food, but not everyone loves to cook it. Cooking has become a more serious passion of mine over the years. In those years I had never ever thought about stuffing a mushroom full of delicious food. This was my first ever attempt at involving a mushroom in a recipe, let alone a mediterranean dish. I hope you enjoy!!
Flavor Rating at: 7/10
I decided to rate this flavor based on the ingredients used. So many great healthy foods are used in this dish that make it an ideal appetizer for any diet, why would you not eat it? I will say, if you are on the fence about mushrooms, I wouldn't suggest trying it. The mushrooms have a strong presence in both taste and texture for this dish. Over all these stuffed mushrooms are sweet, savory, and healthy!!
You had me at health, lets get started.
Step 1.) Oven Temp:
Preheat your oven temperature to 400˚.
Step 2.) Mushrooms:
- Using one pack of regular stuffer mushrooms, wash and scoop out the stems carefully either using hands or spoon. Set aside and save the stems. (Very important.)
Step 3.) Using a non-stick skillet prepare:
- 1 tbsp of Extra Virgin Olive Oil
- 1 onion / chopped
- 1 sweet bell pepper (color of your choice) / chopped
- Leftover mushroom stems / chopped
- 1 or 2 cloves of fresh garlic
- 1 tsp of greek seasoning (see picture for brand and example)
Heat and let simmer for 5 minutes.
While letting the skillet cool, proceed to combine and stir:
- 3/4 cup of Provolone and cheddar cheese. *(I substituted real cheese with vegan alternatives due to my diet.)*
- 1 cup of fresh spinach / chopped
- 1/2 cup of breadcrumbs (store bought or homemade)
- Why provolone cheese though? Provolone has a full-bodied sweet and sharp taste that pairs well with most food varieties. As it ages the cheese becomes sharper, growing in bolder tastes. Mozzarella on the other hand sours in taste as it ages, and must be served in a timely manner.
Step 4.) Stuffing The Mushroom:
- Prepare a non-stick baking sheet and spread mushrooms accordingly. (Seasoning is optional. I used salt and garlic.)
- Using a spoon-full for each mushroom carefully stuff the tops. Remember that mushrooms are fragile.
Step 5.) Baking:
- Place in oven. Bake for 18 minutes or until bottom of mushrooms are browned.
Step 6.) EAT EAT EAT!!
- mmediately serve and enjoy! The great thing about this mushroom dish, is that it can be ate as a finger food or delicately, using a fork and knife.
Thank you for tuning in on my second episode of homemade recipes. If you are bold enough to try out this recipe, please share with me the results. I would love to hear from you!! Feel free to share or comment recommendations and thoughts.
*Vegan cheese alternatives used for this recipe are Daiya and GoVeggie. These alternatives are almost, if not, better than the real thing. Melted or chilled, they have an amazing sweet taste just like cheese that can be used for every day use. Daiya has easily become my favorite!!*
(All material ©)
James L Harper / @jameslharper