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“From Daphne Oz in the cookbook The Chew. A lovely hor d'oeuvre.”
READY IN:
50mins
YIELD:
20 stuffed mushrooms
UNITS:
US

Ingredients Nutrition

  • 20 button mushrooms, scrubbed clean and stems reserved
  • 3 tablespoons olive oil
  • 2 tablespoons shallots, minced (or red onion)
  • 1 large garlic clove, minced
  • 2 tablespoons almonds, chopped
  • salt, to taste
  • 3 tablespoons parsley, chopped
  • 1 teaspoon herbes de provence (or dried thyme)
  • 2 tablespoons whole wheat bread crumbs
  • 2 -3 tablespoons vegetable stock
  • 2 tablespoons pecorino cheese, grated

Directions

  1. Preheat the oven to 375*F.
  2. Finely chop the mushroom stems. Heat 1 tbls. olive oil in a small nonstick skillet over medium high heat. Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.
  3. Add the garlic and almonds, and season with salt. Stir well and saute 2 more minutes. Turn off the heat and add the parsley, herbes de Provence(or thyme), and whole wheat bread crumbs.
  4. Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
  5. Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing.
  6. Sprinkle grated Pecorino cheese over each mushroom and bake for 20-25 minutes, until the cheese browns a little and the mushrooms are warmed through.

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