Ingredients for Hot Garlic Stuffed Mushrooms
- 1 lb large cremini or button mushrooms
- olive oil cooking spray, to lightly spray
- 2 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 1/2 cup breadcrumbs
- 1 handful fresh basil leaves (reserving a few sprigs for garnish)
- 1/4 cup dried apricots, chopped
- 1/4 cup pine nuts
- 1/4 cup crumbled feta cheese
- freshly ground black pepper, to taste
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How to Make Hot Garlic Stuffed Mushrooms
- Preheat oven to 350°F (180°C).
- Gently remove the stems from about 1 pound of large mushrooms (cremini or button work well) and set aside. Reserve the mushroom caps.
- Lightly spray the inside of the mushroom caps with olive oil cooking spray and place them upside down in a baking dish.
- In a food processor, combine the reserved mushroom stems, 2 cloves minced garlic, 1/4 cup finely chopped shallots, and 1/2 cup breadcrumbs.
- Add a handful of fresh basil leaves (reserving a few sprigs for garnish), 1/4 cup dried apricots (chopped), 1/4 cup pine nuts, and 1/4 cup crumbled feta cheese to the food processor.
- Season generously with freshly ground black pepper to taste.
- Process for 1-2 minutes, or until a coarse stuffing consistency is formed. Spoon the stuffing evenly into the mushroom caps.
- Bake for 10-12 minutes, or until the mushrooms are tender and the stuffing is golden brown and slightly crisp.
- Garnish with the reserved basil sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
31g
Fat
12g
Carbs
7g
