Green Garlic Stuffed Mushrooms
 

Green Garlic Stuffed Mushrooms

Having a spring soiree? This recipe is quick, easy, delicious and a great way to share the flavors of spring with friends and family.

SERVING SIZE

makes 24 stuffed mushrooms

INGREDIENTS

1 tablespoon olive oil

8-10 stalks green garlic, finely minced

1 spring onion or leek, washed and finely minced

1 tablespoon butter

½ teaspoon salt

⅛ teaspoon pepper

6 shiitake mushrooms, stems removed and discarded, finely minced

¼ cup white wine

4 ounces goat cheese, softened

¼ cup Panko bread crumbs

¼ cup Gruyere or white cheddar, grated

¼ cup almonds, coarsely chopped

1 tablespoon fresh thyme, finely minced

1 egg

24 shiitake mushroom caps, stems removed and discarded

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large sauté pan on medium-high heat, heat the oil. Add the green garlic, spring onion or leek, butter, salt and pepper. Cook until the green garlic and onions start to get soft and caramelize a tiny bit, about 2 minutes. Add the minced shiitake mushrooms and cook another minute. Lower the heat to low, add white wine and scrape up the brown bits off of the pan. Cook until all the liquid is absorbed, about 5 more minutes. Remove from heat and let cool.

In a small bowl stir together the goat cheese, panko, Gruyere, almonds, fresh thyme and all the green garlic mixture. Whisk the egg, then add to the stuffing mixture.

Remove and discard the tough stems from the mushrooms, then clean the mushrooms with either a mushroom brush or wipe them with a paper towel.
Spoon about a tablespoon of the filling into the mushroom caps and set them on the prepared baking sheet. Bake for about twenty minutes or until the filling just begins to brown.

Let cool slightly, sprinkle with fresh thyme leaves and serve warm.

  PRINT VERSION

vegetable plate

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