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Pine Nut Stuffed Mushrooms

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Pine Nut Stuffed Mushrooms

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.

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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.