I know the holidays are in the rearview mirror, but let’s not overlooked some recipes that can be enjoyed all year long like stuffed mushrooms. What’s fun about these bite-sized beauties is that you can fill them with different flavor combinations to please almost anyone in your household. I happen to love Mediterranean ingredients because they are light and fresh tasting, so I loaded my stuffed mushrooms with chicken, dates and just a bit of parmesan to make an excellent appetizer, or lighter dinner that’s super easy and delicious.
If you haven’t stuffed a mushroom, it’s time. It’s as simple as removing the stems of the shrooms and placing them in a food processor, along with a shallot, dates and clove of garlic. After a quick pulse, or use of a good kitchen knife, the mixture is finely ground and ready to cook briefly on the stove top. Chicken, pork or vegan sausage, can be added to heighten the filling and add tremendous flavors. I used raw chicken apple breakfast sausage because that’s what I had, and I love how it tastes. You can use anything you have on hand, just not too much – we’re keeping this filling bright and tasty.
After the filling is cooled, some panko breadcrumbs are added for texture and so the mixture will bind together. A quick stuff into the hole where the stem used to lie, and then a quick-bake in the oven. These mushrooms are so good and flavorful that you’ll make them for dinnertime again and again. I think a perfect meal is to prepare a salad alongside and call it a day, but you decide. You can always double the recipe for larger groups or families that can’t stop enjoying these mushrooms – it’s practically guaranteed.
12 medium cremini or button mushrooms
1 small shallot, peeled and sliced into quarters
1 small clove garlic, peeled
4 dates, seeded
1/4 teaspoon salt
3 ounces raw chicken sausage, any variety
1/3 cup panko breadcrumbs, regular or gluten-free
2 tablespoons fresh parsley
olive oil for cooking
- Preheat oven to 400 degrees. Remove stems from mushrooms, and rub any dirt from caps. Add stems to food processor along with shallot, garlic, dates and salt. Pulse for 30-40 seconds until almost fine crumbs.
- In a small skillet over medium heat, add 1 teaspoon olive oil and mushroom mixture. Cook for 2 minutes, stirring occasionally. Add sausage and continue to cook for 4 minutes, stir. Remove from heat and add to bowl to cool.
- When mixture is cooled, add panko and 1 tablespoon parsley. Stir to combine and stuff into mushroom caps. Drizzle tops with olive oil and bake for 12-15 minutes, until tops are golden brown.
- Remove and sprinkle with remaining parsley, serve. Enjoy!