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Pine Nut Stuffed Mushrooms

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. Seriously.

They’re not difficult to make and literally take 30 minutes from start to finish. 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

Pine Nut Stuffed Mushrooms - Recipes

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INGREDIENTS

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8 large Portabella mushrooms

9 Tbsp. Big Y extra virgin olive oil, divided

1 tsp. Big Y Dijon mustard

1 Tbsp. fresh oregano, minced

-sea salt and fresh ground pepper, to taste

12-oz. jar artichoke hearts, drained and chopped

10 cups fresh spinach, chopped

6-oz. container crumbled feta cheese

Nutrition facts:

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My o’ my are these ever yummy.

If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute lil’ 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.

Maybe even the 2013 stuffed mushroom- they’re that far ahead.

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.

But what really makes these mushrooms the wave of the future is that they’re gluten-free and incredibly delicious. Ya see, every Thanksgiving and Christmas my Aunt Val serves her famous stuffed mushrooms- but they’re loaded with gluten- so I just sit there and stare at my family devouring each bite- and it kills me.

So, now that the holidays are past us and I wanted to make a refreshing stuffed mushroom that could be enjoyed year-round…something light yet a bit hearty but not like those heavy breaded mushrooms often served during the winter months.

And you can pop ’em into your mouth in an instant.

Yes, I am playing with my food.

So, get it over with- laugh at me all you want. I know you’re laughing at the gal on the other side of the computer who lives vicariously through her family’s glutenous lives.

Anyway, back to the stuffed mushrooms…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.

To make em, just mix a bit of cooked quinoa and rice with some carrots, pine nuts, onion and salsa- then plop this ol’ stuffing into the mushroom caps and bake away.

And, yes they taste better when eaten at a summer BBQ – not a holiday party. So toss the whole eggnog idea and get your iced tea brewin’ because these shrooms are worth the brief oven heat in the Spring and Summer.


Stuffed Mushrooms with Goat Cheese and Pine Nuts

Trim mushrooms, wipe with a damp cloth and remove the stems. Peel the stems and finely chop. Heat the butter in a pan and fry the caps briefly, then remove.

Rinse 4 thyme sprigs and strip the leaves from the branches. Peel garlic cloves and pass through the press into the goat cheese. Toast pine nuts in a dry frying pan fry until golden brown. Mix goat cheese with the thyme leaves, chopped mushroom stems, pine nuts, olives and grated Parmesan cheese. Season heavily with salt and pepper and place in the mushrooms. Place the mushrooms in a baking dish, drizzle with olive oil and sprinkle with the breadcrumbs. Bake in preheated oven for 15-20 minutes. Remove the mushrooms from the baking dish and serve garnished with the remaining fresh thyme.


Toasted Pine Nut Stuffed Mushrooms

Who doesn't love stuffed mushrooms? I guess there are a few people out there, but most of the people I know love them.

And since I had pound of mushrooms in the fridge, languishing, forlorn, and forgotten, well almost forgotten, I decided to cook them up for Tapas. I also wanted a vegetarian friendly dish as well.

To start with I stemmed the mushrooms, and chopped up the stems, pretty finely.

Just to get a little color on them, add so much to the flavour.

I then sauteed the mushrooms (and forgot to take a picture), and set those aside.
Next up, I threw a handful of pine nuts into the pan with just about a teaspoon of olive oil, and browned them just a little. By cooking the pine nuts a little you add a whole new flavour dimension.

I then chopped them up and added them to the bowl with the mushrooms and panko bread crumbs. Mixed it all together and decided that it needed something. So I went into my spices and added about 1/2 teaspoon tarragon. Tasted it again, and WOW.

I cannot make stuffed mushrooms without cheese. Sorry, just not on. So I went to the fridge, fully intending on grating some mozzarella up, but decided to add some grated Colby Jack that was in the fridge.

I par cooked the mushrooms just a little in a pan, enough to make them release their moisture. Didn't waste it though, I added that mushroom juice to the filling.

Stuffed the mushrooms with the mix and then topped them with some more shredded cheese. There is no such thing as too much cheese. Just isn't. (My camera decided to have a Diva moment and would not take any pictures for a little while, it decided that the SD card in the camera was faulty. sigh. I fixed that one though and swapped out cards, but it meant I did lose a couple of pictures).
Baked them for about 25 minutes (the last half of the time with the Bacon Wrapped Water Chestnuts). And did not get a picture of them as I was pulling them out of the oven.


Vegetarian Stuffed Mushrooms

Ingredients

  • 2 (8oz) cartons of small white mushrooms
  • 2 cloves of garlic
  • 1/4 cup of finely chopped parsley
  • 1/4 cup bread crumbs
  • 1/4 cup of parmesan cheese
  • 2 tbsp romano cheese
  • 2 Tbsp pine nuts
  • 3-4 tbsp olive oil (little by little)
  • salt and pepper

Instructions

  1. Clean the mushrooms with a wet paper towel. Twist the caps to remove the stems. Place the caps on a baking sheet.
  2. Put all of the stems in a food processor. Coarsely chop the stems.
  3. Mince the garlic cloves.
  4. Heat a tsp of olive oil in a saute pan over medium heat. Add the garlic and the chopped mushrooms stems.
  5. Roughly chop the parsley by hand or in the food processor.
  6. Once the mushrooms start to release moisture (around 2 minutes), add parsley to the pan.
  7. Add the pine nuts and breadcrumbs a few tablespoons at a time. You should also add more olive oil at this time to keep the mixture from getting too dry. Keep adding until it’s moist, without being too dry or too wet. Turn the heat off.
  8. After a few minutes of cooling, add parmesan and romano cheese. Stir to incorporate.
  9. Preheat the oven to 350 degrees.
  10. Take a small spoonful of filling and add it to one mushroom cap at a time. *I usually fill them conservatively at first, and then add more depending on how much filling I have left.
  11. Place all of the filled mushrooms on a lined baking sheet and bake for 20 minutes, or until the mushrooms are tender.
  12. Serve warm!

Have you made vegetarian stuffed mushrooms or do you usually add meat?

Bonus: these stuffed mushrooms also transport really easily! Just take them out of the oven slightly undercooked, and pop them in a pyrex. When you get to your location, heat them up for 5 minutes and then serve them right away. So easy!


Pine Nut Broccoli Stuffed Mushrooms

One way to get more veg into your diet…put one inside of another!

Mushrooms are such a versatile ingredient which you can used in so many ways. A particular cooking style I’ve been enjoying recently is seeing how much veg I can pack into another! So that’s what I’ve done here.

I’ve blitzed together broccoli, olive oil, dried rosemary and thyme (although fresh would work even better!), garlic, nutritional yeast and sea salt. Then stuffed this into a biig portobello mushroom and baked it altogether. Topped with pine nuts and spring onion, this suddenly becomes a very filling mushroom!

We had this with a Sweet Potato Kale Salad, which really worked considering the difference in temperatures.

Now your turn to make pine nut broccoli stuffed mushrooms…

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Sausage Stuffed Mushrooms

Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no-time.

Use chicken or turkey sausage for a leaner version, and add 2 tablespoons of cream cheese to the mixture to facilitate placing the filling in the caps.

Prep and cook in 35 minutes.


Recipe

Vegetarian Stuffed Mushrooms w/ Pine Nuts & Feta
Preparation time: 25-30mins // Serves 4 (as a main)

  • 8 large Portobello mushrooms, stems removed
  • 1 brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 red chilli, diced (optional)
  • 3 cups fresh breadcrumbs (3-4 slices of wholegrain bread roughly diced)
  • 2 tbs olive oil
  • ½ cup pinenuts, roughly diced
  • 3 tbs parsley, roughly chopped
  • 125g (4.5 oz) feta cheese, crumbled (omit if vegan)
  • 2 tbs lemon juice

Tahini Yogurt Sauce

  • ¼ cup tahini paste
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 2 cups plain natural set dairy or non-dairy yoghurt
  • 1 tsp grated lemon zest

Preheat the oven to 180°C/356°F

Set the mushrooms on a lightly greased baking tray cup side up.

Heat 1 tablespoon of olive oil in a medium saucepan. Cook the onion over a medium heat for 3-4 minutes, add the garlic and chilli and cook for a further minute.

Add the pinenuts and continue to cook over a medium heat for another 3-4 minutes until they start to golden add the breadcrumbs and toss through until well combined.

Remove from heat, add the parsley, feta, lemon juice and season with salt and pepper to taste combing all ingredients well adding a little extra oil if the mixture is too dry.

Top each mushroom with 2 heaped tablespoons of stuffing. Drizzle with extra olive oil and place in pre-heated oven. Bake for 15-20 minutes until golden.

Meanwhile to make the sauce whisk the tahini, lemon juice and olive oil together until smooth, gradually stir in the yoghurt and lemon zest, season with salt and pepper to taste set aside.

Serve the mushrooms while still warm drizzled with the tahini sauce and garnished with a little fresh rosemary.

Great as a main meal with a crisp salad or steamed vegetables or an impressive appetizer for guests… om numnumnumnummmmm


Ella Woodward's stuffed chestnut mushrooms recipe

I&rsquove tried stuffed Portobello mushrooms so many times, but they always throw up the same issue &ndash way too much water! Every time you bake them, they ooze so much water that the stuffing gets filtered down and it&rsquos good, but it&rsquos not amazing.

So I tried using chestnut mushrooms one day and it instantly solved all my problems, they hold together perfectly so they look beautiful and taste so much better.

My favourite thing about this dish though is the way that the sun-dried tomato and pine nut stuffing melts into the mushrooms as they bake, it&rsquos divine.

Try using the sun-dried tomato mix as a pasta sauce instead of in the mushrooms &ndash it&rsquos so delicious!

Ingredients

  • 12 chestnut mushrooms
  • 180 g sun-dried tomatoes
  • 1 big handful fresh basil
  • 100 g pine nuts
  • 2 tbsp tahini
  • 1 lime, juice only
  • 1 pinch salt and pepper, to taste
  • 12 chestnut mushrooms
  • 6.3 oz sun-dried tomatoes
  • 1 big handful fresh basil
  • 3.5 oz pine nuts
  • 2 tbsp tahini
  • 1 lime, juice only
  • 1 pinch salt and pepper, to taste
  • 12 chestnut mushrooms
  • 6.3 oz sun-dried tomatoes
  • 1 big handful fresh basil
  • 3.5 oz pine nuts
  • 2 tbsp tahini
  • 1 lime, juice only
  • 1 pinch salt and pepper, to taste

Details

  • Cuisine: British
  • Recipe Type: Side
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Remove the stalks of the mushrooms and place the mushrooms on a baking tray.
  2. Cut up the sun-dried tomatoes and basil, then mix them with the pine nuts, tahini, lime juice, salt and pepper.
  3. Stuff the mix into the mushrooms, sprinkling any leftover mix around the mushrooms on the tray to bake.
  4. Place the mushrooms in the oven and bake for 15–20 minutes, until the mushrooms are soft and delicious.

Recipe extracted from Deliciously Ella by Ella Woodward, out now by Yellow Kite, £20 © Ella Woodward 2015

Photography © Claire Winfield

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