Thursday, May 3, 2012

Artichoke Pine Nut Stuffed Cremini Mushrooms

15 medium cremini mushrooms
9 ounces baby artichoke hearts in olive oil
1/4 cup toasted pine nuts
1/4 cup finely chopped roasted red bell pepper
1 sourdough dinner roll, chopped into small pieces
1/4 cup freshly grated parmesan cheese
2 garlic cloves, crushed
1/2 small white onion, chopped
1/2 cup chopped fresh parsley
Extra Virgin olive oil
Sea salt and black pepper

Clean mushrooms with a damp cloth (don't wash!). Remove stem and season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the mushrooms. Arrange mushrooms on a 12" round baking dish. Set aside.

Preheat oven to 400 F.
Drizzle extra virgin olive oil (about 1 tablespoon) in a large deep sided frying pan on medium high heat. Add onions and garlic, saute until cooked. Remove artichoke hearts from oil and add to the pan, continue sauteing a further 3 minutes. Remove from the heat and add the rest of the ingredients, toss to combine. Season with sea salt and black pepper. Fill the mushrooms. Drizzle extra virgin olive oil on top. Bake for about 6 minutes or until crispy on top.

Garnish with extra parsley and drizzle olive oil over the top. Serve hot.


Lauren Kelly said...

Oh Mia, these look AMAZING!!! Can't wait to make these :)

Mia said...


Kristina said...

Hi Mia,
I've made several things from your site now and made these for dinner tonight - just beautiful!
Thanks so much for sharing your recipes,
Kristina :)

Bia Rich said...

ohhh yummmmmm! These are fantastic and i must make them! I made a slightly changed version of your shrimp deviled eggs yesterday and added crab and basil oil and some lemon juice and it was a hit!!! <3

ea-the spicy rd said...

Love stuffed mushrooms-your recipe looks fabulous! Pinning now & hope to make soon!!!

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