Description
Gluten-free stuffed mushroom caps with cheddar, fennel, and sage are stuffed with the mushroom stems. They are a delicious, healthier version of traditional mushroom caps.
Ingredients
Units
Scale
- 24 large white mushrooms, cleaned. (I had medium-sized mushrooms on hand so that’s what I used. They worked fine, but bigger mushrooms would work best).
- 1/4 cup olive oil
- Salt and pepper
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried sage
- 1 tablespoon malt vinegar (or adjust amount to your liking)
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with a silpat or parchment paper.
- Remove the stems from the mushroom caps. I found it easiest to wiggle the stems until they loosened and popped out of the mushroom caps. If I pulled them out the stem would break.
- Returning to the baking sheet, toss the mushroom caps with 2 tablespoons oil and a pinch of salt and pepper. Arrange the mushroom caps gill side up, and roast until the liquid is released from the mushrooms, about 20 minutes.
- Flip the mushroom caps over and roast until browned, about 10 minutes.
- Meanwhile, in a food processor, pulse the mushroom stems, shallot, garlic, 1/8 teaspoon pepper until finely chopped.
- In a small skillet heat the remaining 2 tablespoons oil over medium heat. Add the stem mixture to the skillet and cook until the mixture is golden brown, about 5 minutes. Add the malt vinegar, cook for 1 more minute.
- Remove from the heat, allow to cool for 5 minutes. Add the cheddar cheese, fennel seeds, and sage. Mix well.
- Once the mushroom caps are done roasting, stuff the cavity with the filling. Return the mushrooms to the oven for about 5 to 7 minutes, or until the stuffing is heated through. Serve immediately and enjoy.
Notes
Adapted from: Cook’s Country
