Stuffed Mushrooms
Make easy baked mushrooms, low-carb, gluten-free, and nutrient-packed. A quick, vegan-friendly appetizer. Don't miss it.
Servings 4 servings
Equipment
- Convection oven
Ingredients
- 12 large white mushrooms
- 1 medium onion finely diced
- 2 slices smoked bacon optional, swap for ¼ cup diced tempeh for vegan
- ½ cup cooking cream or 1 tablespoon tapioca starch + ½ cup plant-based milk for vegan (optional).
- ½ tablespoon extra virgin olive oil EVOO
- ½ cup grated cheese cheddar or parmesan; swap for 2 tablespoons nutritional yeast for vegan
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- Pinch of nutmeg
- ½ teaspoon dried thyme
- 2 tbsp white wine optional
Instructions
- Prep Mushrooms: First, preheat oven to 400°F (200°C). Rinse mushrooms, remove stems, and reserve stems. Place caps on a baking sheet, drizzle with a few drops of olive oil, and bake for 10 minutes.
- Make Filling: Next, heat ½ tablespoon olive oil in a skillet over medium heat. Sauté onion for 5 minutes until soft. Dice mushroom stems and bacon (or tempeh), add to skillet, and cook for 3-4 minutes.
- Add Liquids (optional): Then, add white wine (if using) and let it evaporate. Stir in cream (or tapioca starch mixed with plant-based milk), salt, pepper, nutmeg, and thyme. Simmer for 5 minutes until thickened.
- Fill and Bake: Spoon filling into mushroom caps. Top with grated cheese (or nutritional yeast). Bake for 5-7 minutes until cheese melts and bubbles.
- Serve: Finally, serve with quinoa or brown rice for a balanced meal.
- Store: Store in an airtight container in the fridge for 2.3 days. Reheat at 350°F (175°C) for 5 minutes.
Notes
- Clean Mushrooms Properly: Rinse lightly or wipe with a damp cloth, otherwise, they may absorb water and become soggy.
- Don’t Overbake: Check mushrooms at 10 minutes, for example, to avoid drying out.
- Thicken Filling: Simmer cream until thick, thus, ensuring it holds in caps.
- Serve Hot: Enhances flavor, so, plate immediately after baking.