I have experimented with stuffed mushrooms in many forms – plain cheese and breadcrumbs, feta and spinach, goat cheese and garlic. But this one really is something new. I named them Californian Stuffed Mushrooms because Roasted Red Pepper and Sundried Tomato Stuffed Mushrooms seemed a tad long winded. They’re a nice, light, healthy way to start off any party so you aren’t too full when the main course comes along!
Californian Stuffed Mushrooms
- 20 button mushrooms (medium to large ones are best)
- 1 tablespoon butter and 2 tablespoons oil
- 2 cloves of garlic, minced
- 1 tablespoons parsley
- 1/4 cup chopped sundried tomatoes
- 1/4 cup chopped roasted red pepper
- A fistful of roasted almonds, crushed (I toasted mine in the oven and then chopped them finely by hand but if you have a food processor that works well too)
- salt and pepper (to taste)
- a pinch of saffron
- a pinch rosemary
- 1 teaspoon lemon juice
- shredded parmesan (optional)
1. Gently pull stems out of mushroom caps. If this is too hard you can use a small knife so that caps don’t break.
2. Warm butter, oil and garlic in a non-stick pan. Toss in mushrooms and let cook, stirring frequently until mushrooms seem slightly softened – about 8-10 minutes on low-medium heat. (You don’t want them to get too soft, you just want them to lose some water so they don’t leak mushroom juice all over your guests.) Add in parsley. When done, remove caps and lay them, top down on a pan.
3. Chop mushroom stems finely. Cook them in frying pan with a dot of olive oil until shrunken. Add in roasted red pepper, sundried tomato, almonds, salt, pepper, saffron, rosemary and lemon juice. Once well combined, remove from heat.
4. Scoop mixture into mushroom caps. Top with parmesan cheese if desired (I think it adds considerably).
5. You can keep them like this in the fridge until ready to serve. Then simply heat the oven to 350 degrees and bake them for 10 minutes. They’re good to go!