Herb-Stuffed Mushrooms (No Cheese)
These herb-stuffed mushrooms are filled with herb butter filling and made without cheese. Serve as an appetizer, side dish, or light meal.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 6-8 medium brown mushrooms depending on their size
- 1 tablespoon olive oil
- 1 shallot
- ⅓ cup ground almonds
- 2 garlic cloves
- 3 tablespoons chopped parsley Note 1
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped chives
- ¼ cup butter room temperature
- a little lemon juice
- fine sea salt and pepper
Instructions
- Preheat the oven to 350°F/ 180°C. Lightly brush a casserole form with some oil.
- Chop: Remove the mushroom stems and chop them very finely. Chop the shallot very finely as well.stems from 6-8 medium brown mushrooms + 1 shallot
- Cook vegetables: Heat the olive oil in a non-stick pan and cook the shallot for about 2-3 minutes or until soft. Add the chopped mushroom stems and continue cooking for a further 2 minutes or until the stems are soft.1 tablespoon olive oil
- Filling: Place the almonds, the roughly chopped garlic cloves, herbs, and cubed butter in a food processor. Process shortly to obtain a slightly rough paste. Add a little lemon juice and salt and pepper to taste.⅓ cup ground almonds/ 40 g + 2 garlic cloves + 3 tablespoons chopped parsley + 1 tablespoon chopped thyme + 1 tablespoon chopped rosemary + 1 tablespoon chopped chives + ¼ cup butter/ 60 g + a little lemon juice + fine sea salt and pepper
- Bake: Fill the mushroom caps and place them in the prepared casserole dish. Bake for about 10 – 15 minutes until they are soft and the butter is melted.
- Serve immediately with baguette and salad, for instance.
Notes
You can also stuff the mushrooms with herb butter.
Nutrition
Serving: 3-4 mushrooms | Calories: 220kcal | Carbohydrates: 7g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 299mg | Fiber: 3g | Sugar: 2g