I think God made mushrooms so they could be stuffed. It's a bit weird actually how that stem pops off so naturally... think about it.
This recipe is inspired by Pioneer Woman and I have to say it is pretty stellar. I don’t think I have ever used stellar in my vocabulary but these mushrooms were so cute and easy to make I thought the adjective was fitting. I kid you not, these are the cutest little shrooms I have ever created. They scream appetizer and are fairly easy to make. Unlike traditional stuffed mushrooms, these are stuffed with fresh, natural Mediterranean ingredients. They aren't bogged down by heavy breadcrumbs and cheese. Yes, I know these are stuffed with a big ball of mozzarella but somehow it's different ok? I especially love this recipe because you don't have to waste time individually stuffing each mushroom. Instead, you can just throw them in a baking dish and poor the mixture over the top. Simpleness is key.
Ingredients:
1 package of white button mushroom
1/2 cup kalamata olive diced
2 tablespoons butter
1/4 cup pine nuts
6 sun-dried tomatoes
1/4 cup fresh basil chopped finely
1/4 cup parsley
16 oz mozzarella
2 tbsp olive oil
4 cloves of garlic
splash of dry white wine
Preheat your oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add in the mushroom caps and toss around in the butter. Toss the caps around for about 1 - 2 minutes and then place in a large baking dish.
In the same skillet, add olives, tomatoes, garlic, parsley and pine nuts. Once heated up add in a splash of white wine. Remove from heat making sure not to overly toast the pine nuts.
Add a chunk of mozzarella into each mushroom cap. Slowly pour the mixture from the skillet over the mushrooms in the baking dish. Bake in the oven for twenty minutes until the cheese has melted. Top with chopped basil.
1 package of white button mushroom
1/2 cup kalamata olive diced
2 tablespoons butter
1/4 cup pine nuts
6 sun-dried tomatoes
1/4 cup fresh basil chopped finely
1/4 cup parsley
16 oz mozzarella
2 tbsp olive oil
4 cloves of garlic
splash of dry white wine
Preheat your oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add in the mushroom caps and toss around in the butter. Toss the caps around for about 1 - 2 minutes and then place in a large baking dish.
In the same skillet, add olives, tomatoes, garlic, parsley and pine nuts. Once heated up add in a splash of white wine. Remove from heat making sure not to overly toast the pine nuts.
Add a chunk of mozzarella into each mushroom cap. Slowly pour the mixture from the skillet over the mushrooms in the baking dish. Bake in the oven for twenty minutes until the cheese has melted. Top with chopped basil.
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