Pine Nut Stuffed Mushrooms Recipe
Daily Value: 2%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||7µg||2%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
My oh my are these ever yummy. If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute little pine nut stuffed mushrooms. You’re probably going to giggle when I say this, but these cute bite-sized snacks are the 2012 of stuffed mushrooms. Seriously.
They’re not difficult to make and literally take 30 minutes from start to finish. That’s right — no slaving in the kitchen over a hot oven. They’re tender and soft. Now normally, I prefer a chewier mushroom but I love the soft feel and texture of these. They’re perfectly savory and would be lovely drizzled with balsamic vinegar.
See all mushroom recipes.
- Cooking spray, for the baking dish
- 2 tablespoons olive oil
- 1/4 cup minced white onion
- 1/2 cup cooked brown rice
- 1/2 cup cooked quinoa
- 2 carrots, peeled and grated
- 1/2 cup pine nuts, finely chopped
- 2 tablespoons salsa, preferably organic
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 24 large button mushrooms, stemmed
- 2 chives, chopped finely
Preheat oven to 350 degrees.
Coat a baking dish with cooking spray. Heat the oil in a small skillet over medium heat. Add the onion and cook until translucent, about 6 minutes. Add the cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt, and pepper. Cook until warm, about 3-4 minutes. Remove from the heat.
Using a teaspoon, transfer the rice mixture into each mushroom cap. Slightly overstuff the mushroom caps with the rice mixture. Place the stuffed mushrooms in a single layer on the baking dish. Bake, uncovered for 15 minutes. Remove from the oven and garnish with the fresh chives. Serve warm.
Total time: 30 minutes
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy