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.
Nope; this guy’s different.
And you can pop ’em into your mouth in an instant.
It’s kinda fun.
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.
He he he.
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.
Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
Remove from the oven; garnish with fresh chives.