Spicy Stuffed Mushrooms

Spicy Stuffed Mushrooms


Crimini mushrooms are stuffed with a creamy yogurt and cheese mixture seasoned with spicy jalapeño, onions and garlic. These tasty appetizers are a nice addition to any dinner party and can be made ahead of time.

Spicy Stuffed Mushrooms

Ingredients                                            Makes: 30 stuffed mushrooms
2 tsp coconut oil
30 crimini mushrooms
3/4 cup plain greek yogurt, drained of moisture on cheesecloth for at least 2 hours
1 tsp maple syrup or liquid honey
4 garlic cloves, minced
1/4 cup red onion, minced
3 jalapeño peppers, minced
1/4 cup parmesan cheese, finely grated + 1/4 cup parmesan cheese (topping)
1/4 tsp sea salt
black pepper to taste

Strain the yogurt ahead of time. Measure out 3/4 cup of greek yogurt into cheesecloth and allow it to drain of its moisture for at least two hours. When ready put strained yogurt aside in a medium-sized bowl.

Prepare ingredients. Clean mushrooms well then trim only the rough parts of the stems off and discard; then peel mushrooms and discard the peels. Remove the trimmed stems from the mushrooms and chop very fine and set aside in a small bowl. Mince the onions, garlic and jalapeño and also set aside in a small bowl.

Preheat oven to 350 degrees F (175 degrees C). Arrange oven shelves high to avoid burning the bottoms of the mushrooms when cooking. Grease a cookie-sheet with one tsp coconut oil.

Heat one teaspoon of coconut oil in a skillet over medium heat. Add onions, garlic, peppers and minced mushroom stems to the skillet. Sauté mushrooms, onions, peppers and garlic on medium-low heat for about 8-10 minutes or until all moisture has disappeared. Stir frequently to avoid burning. Set aside to allow mixture to cool.

When onions, garlic, peppers and mushrooms have cooled, stir them into the strained greek yogurt, along with the maple syrup or honey, 1/4 cup of the parmesan cheese, sea salt and pepper. Stir well to combine; mixture should be thick.

Carefully clean out centers of mushroom caps. Using a small spoon, fill each mushroom cap with a generous amount of stuffing and then dip mushroom cap into remaining Parmesan cheese to give it a light cheese outer coating. Mushrooms can be stored in a fridge for up to 24 hours ahead of time and taken out and baked when ready.  Arrange the mushroom caps on a prepared cookie sheet.

Bake for about 25-30 minutes in a preheated oven, or until mushrooms have shrunk in size and moisture has formed under the caps. Check bottoms near end to avoid burning. If mushrooms were cooled in a refrigerator they may require an additional 5 more minutes in the oven.

Recipe shared by: J. Marshall

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