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Pine Nut Stuffed Mushrooms Recipe
May 18, 2012 @ 5:54 PM
Posted by
Daily Value: 2%
Servings: 24
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 46Daily Value: 2%
Servings: 24
Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 3g | 5% |
| Saturated | 0g | 2% |
| Carbs | 4g | 1% |
| Fiber | 1g | 3% |
| Sugars | 1g | 0% |
| Protein | 1g | 3% |
| Sodium | 110mg | 5% |
| Calcium | 5mg | 1% |
| Magnesium | 15mg | 4% |
| Potassium | 124mg | 4% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 3% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 8µg | 2% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Amie Valpone
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.
Click here to see Gluten-Free Recipes That Actually Taste Good.
INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
Click here to see more recipes from The Healthy Apple.
Servings: 24Total time: 30 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy
