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Stuffed Mushroom Caps Recipe

Rainy springtime weather creates the perfect breeding ground for earthy, hearty mushrooms.

Whether you pick up a package from the farmers market or grocery store, use them to recreate these healthy recipes from local and national retailers.

Stuffed Mushroom Caps

0.0 from 0 votes
Recipe by Whole FoodsCourse: AppetizerCuisine: American
Servings

8

servings

    This simple, healthy appetizer is a sure crowd-pleaser.

    Ingredients

    • 16

      large stuffing mushrooms

    • 2 Tbsp.

      extra-virgin olive oil

    • 1

      small onion, minced

    • 1 cup

      whole-wheat bread crumbs

    • ¼ cup

      finely chopped almonds

    • ¼ cup

      mirin (cooking wine made from sweet rice)

    • 2 Tbsp.

      tamari

    • juice of 1 lemon

    Directions

    • Dice mushroom stems and set aside. Combine mirin, tamari, and lemon juice in a small bowl. 

    • Heat oil in a skillet and cook onions and mushroom stems until very soft. Add bread crumbs, almonds, and half of mirin mixture to onion mixture. 

    • Cook over medium heat until liquid is absorbed by the bread crumbs. 

    • Place mushroom caps, round-side down, in a baking dish. Pour remaining half of mirin mixture over mushroom caps, fill with bread crumb mixture, and bake at 350°F until browned, about 20 minutes.

    Nutrition Facts (per serving):

    • Calories—130 | Total Fat—7g | Saturated Fat —0.5g | Sodium—230mg | Carbohydrate—13g | Dietary Fiber—1g | Protein—3g

    Facts about Mushrooms

    How to Clean:

    Before you cook or store your ’shrooms, you’ll want to get them nice and clean. Dampen a cloth or paper towel and then wipe each mushroom clean. If they’re super dirty, give them a light rinse before gently patting them dry with paper towels. Be sure not to soak mushrooms, as they will become soggy.

    Storing Wisdom:

    If you buy mushrooms pre-packaged, they’re safe to stay in the package until it’s time to clean and cook them. If they’re not pre-packaged, store them in a paper bag or a damp cloth bag and place them in the refrigerator. Both options will allow them to breathe and stay firm until you’re ready to cook them.

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