I searched long and hard for a flavorful stuffed mushroom recipe, but was sorely disappointed by all recipes that I encountered. They almost all use some form of cheese, many of them use bacon, and the vegetarian recipes all used a processed meat substitute sausage. Other than the cheese (being allergic dairy), I don’t have objections to bacon (under most circumstances), but I do object to any kind of processed food. Since I had to resort to creating my own stuffed mushroom recipe, my goal was to make a beautiful and flavorful appetizer that would satisfy vegetarian and meat-eating dinner guests alike while using only whole, real foods and nothing fake or processed.
- 24 large crimini mushrooms, cleaned and stems removed
- 2″ fresh ginger, peeled and minced
- 1/3 tbsp almond meal (or finely ground almonds)
- 2 cups arugula, finely chopped
- 2 cloves of garlic, minced
- 4 scallions, minced
- 2 tbsp olive oil
- kosher salt, to taste
- Preheat the oven to 375 degrees.
- On a large baking sheet lined with parchment paper, place the mushrooms–stem side up–and drizzle with olive oil and generously sprinkle them with kosher salt.
- In a bowl, mix the ginger, almond meal, arugula, garlic, and scallions to make the filling.
- Place a tablespoon of the filling into each mushroom.
- Roast in the oven for 25 minutes.
- Let the mushrooms rest for 2-3 minutes to cool to an edible temperature and serve.
How to Not Screw It Up
- Don’t be afraid to generously apply kosher salt to the mushrooms. The salt is essential in drawing out the moisture from the mushrooms and that’s key to attaining the full, roasted flavor.
- If you can not find almond meal, or are too lazy to grind almond into powder in your food processor, you could substitute panko bread crumbs (or, in my case, gluten-free panko bread crumbs). They do add a nice crunch to the texture, but they don’t add the nutritional value that almonds do.