Indulge in the perfect blend of earthy portobello mushrooms, savory parmigiano, and a medley of rich flavorful fillings that make every bite unforgettable.
You can use cremini, or baby portobello mushrooms for delicious hors d'Oeuvres to be passed around any gathering.
Season: Autumn/ Winter
Prep time: 15 minutes
Cook Time: 30 minutes
Serves 4 -6
4-6 portobello mushrooms, or 24 small cremini
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup pine nuts, or walnuts
1 cup Parmigiano cheese, extra for garnish
2 cloves minced garlic
1 cup fresh parsley, stems removed
3 sage leaves, minced
3 tbsp. extra virgin olive oil
1 lemon, juiced
⅛ tsp. salt
pinch of fresh ground pepper
Wipe off the mushrooms with a paper towel, and cut off the stems. Cut out any excess stem, so that they look like little caps. Gently clean out the interior gills, if using large Portobello.
In a food processor, pulse the sunflower seeds, pumpkin seeds, pine nuts, salt, and pepper. Add garlic, Parmigiano cheese, half of the lemon, olive oil, sage, and parsley. Pulse again so that the mixture is a bit chunky. Taste for seasoning. If it seems dry, add more olive oil.
Preheat oven to 350.
Place and spread out all of the mushroom caps on a sheet pan covered with parchment paper. With a spoon, fill each mushroom with the filling. Sprinkle a bit more of the Parmigiano on top of mushrooms.
Bake for 30 minutes, or until the mushrooms are golden brown. Squeeze the remainder of the lemon over the mushrooms, and sprinkle with fresh parsley.
Can be served warm or at room temperature.
Cooks Note. You can store extra filling in the refrigerator up to 5 days.
Commentaires