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Pine Nut Stuffed Mushrooms

May 18, 2012 | 5:54 pm
By
Staff Writer
Pine Nut Stuffed Mushrooms
Pine Nut Stuffed Mushrooms
Amie Valpone

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.

See all mushroom recipes.

Click here to see Gluten-Free Recipes That Actually Taste Good.

Ready in
30 m
24
Servings
51
Calories Per Serving
Deliver Ingredients

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.

Pine Nut Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Pine Nut Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
N/A
Saturated Fat
0.4g
1.8%
Protein
1g
3%
Carbs
4g
1%
Vitamin A
43µg
5%
Vitamin C
1mg
2%
Vitamin E
0.5mg
2.5%
Vitamin K
3µg
4%
Calcium
5mg
1%
Fiber
0.7g
2.9%
Folate (food)
8µg
N/A
Folate equivalent (total)
8µg
2%
Iron
0.4mg
2.2%
Magnesium
15mg
4%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
5%
Phosphorus
48mg
7%
Polyunsaturated
1g
N/A
Potassium
124mg
4%
Riboflavin (B2)
0.1mg
6.3%
Sodium
94mg
4%
Zinc
0.4mg
2.6%
More from EdamamHave a question about the nutrition data?Let us know.

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