I am a big fan of recipes using something that can be stuffed. It opens up room for creativity and it’s pretty tasty too! I love stuffed mushrooms because it uses a vegetable as the base rather than carbs, making it a healthier option.
Some reasons why I came up with this stuffed mushrooms recipe:
-I love mushrooms
-It looks fancy (great for parties)
-Can be an appetizer or meal
You can use either larger portobello mushrooms or small to medium sized depending on what you’re making them for. As a meal, I prefer to use the larger ones. The smaller sizes make great appetizers.
If there’s one thing that you MUST do in this recipe, it’s use REAL parmesan cheese. Please please please don’t use the kraft, perfectly manufactured into equal length pieces, fake parmesan “cheese.” Buy real parmesan in a block and grate it at home. It makes ALL the difference. If you’re vegan, then you can eliminate the cheese all together (so sad), and in that case I would add a little more seasonings/salt to make up for the flavor parmesan adds.
- 6 large portobello mushrooms OR 12 medium sized or a combo
- ½ head cauliflower (frozen or fresh)
- 1-2 shallots
- ½ cup couscous (cooked in water or vegetable broth for more flavor)
- 3 cups greens of your choice (spinach, kale, swiss chard)
- ½ cup parmesan cheese, grated
- 4 cloves garlic, minced
- Fresh rosemary
- S & P
- Garlic salt
- Preheat the oven to 350 degrees. Cut out the stems and create a space for filling in your mushrooms. Prep a cookie sheet with sides with olive oil and brush olive oil on the mushrooms. Sprinkle garlic salt on the mushroom bottoms.
- Cook couscous according to the package (you’ll only need to cook ½ cup). This takes 5 min.
- Boil cauliflower florets in a pot until soft. Drain and puree in a food processor or blender with salt and 1-2 tbsp olive oil.
- Chop the shallots and greens into small pieces.
- Heat olive oil in a pan over medium/high heat and saute the shallots and minced garlic for a few min. Add in the greens and saute another 1-2 min, until the greens wilt.
- In a bowl, mix together the couscous, pureed cauliflower, and greens mixture. Season generously with salt and pepper, garlic salt and chopped fresh rosemary.
- Fill the mushrooms with the mixture and top with grated parmesan cheese
- Bake for about 12 minutes or until the cheese has melted. Top with more fresh rosemary and enjoy!