There are so many different ways you can worth with baby mushrooms—all you have to do is stuff them with something delicious. Usually, I like to mix soft goat cheese with herbs and lemon zest and use that as a filler, but tonight I opted for a starchy mix. Perhaps Thanksgiving has got me thinking about stuffing!
Ezekiel bread is a great alternative to traditional white or whole-wheat bread. It is sprouted, and 100% whole grain. You can’t get much better than that!
This is such an easy recipe and is a great dish to bring to parties, to serve as a side dish, or to simply eat as a snack.
Bread-Stuffed Baby Mushrooms
- 2-3 pieces of Ezekiel bread (or any bread for that matter–but firmer kind)
- 1/2 pound baby mushrooms, stems removed
- 1 tbsp extra virgin olive oil
- 1 medium-sized white onion, chopped
- 2 cloves garlic, minced
- handful fresh parsley, chopped
- 2 pieces of bread, processed into crumbs (makes 1 to 1 1/2 cups)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Italian seasoning
- 1 tbsp ground mustard
- Extra virgin olive oil
- Red pepper flakes for garnish
Begin by food processing the untoasted Ezekiel bread until crumb-like. Begin to cook the onions, garlic, salt and pepper until the onions are transparent. Then add the parsley and bread crumbs, cooking until the bread turns light brown. Mix in the mustard and remove pan from stove.
Remove the stems from the mushrooms and lay them out on lightly greased aluminum foil with the bottoms on the surface. Stuff each one with the bread mixture.
Bake at 375 degrees for 15 minutes, or until the tops are golden and the mushrooms are cooked through.
Drizzle with olive oil and sprinkle with red pepper flakes.
Pop ‘em. One by one.