Mmmm.

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.

Seriously.

Maybe even the 2013 stuffed mushroom- they’re that far ahead.

Hehe.

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.

Trust me.


5.0 from 4 reviews
Pine Nut Stuffed Mushrooms
 
Prep
Cook
Total
 
Gluten-Free and Vegan
Recipe type: Appetizer
Serves: 24
Ingredients
  • 24 large button mushrooms
  • ¼ cup white onion, minced
  • 2 Tbsp. olive oil
  • ½ cup cooked brown rice
  • ½ cup cooked quinoa
  • 2 carrots, peeled and grated
  • ½ cup pine nuts, finely chopped
  • 2 Tbsp. organic salsa
  • 1 tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 chives, finely chopped
Instructions
  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
  2. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
  3. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
  4. Add cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
  5. Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.
  6. Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
  7. Remove from the oven; garnish with fresh chives.
  8. Serve warm.

 

My
Best-Selling Cookbook

Over 200 plant-based recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Buy Now

Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

5 Simple Steps to Optimal Gut Health

Did you know the health of your gut can be responsible for 70% of your immune system functioning? Increase energy, ease bloating, optimize digestion, and get to the root cause of unwanted symptoms.

Get Your Free Guide
Previous Post Crispy Quinoa Bites...
Next Post Dairy-Free Creamy Avocado Soup...
  • Share

31 comments

  1. AMIE,

    HI I CAN’T WAIT TO TRY THESE TOMORROW IS FARMERS MARKET AND WILL BUY THE MUSHROOMS AND WILL SERVE THEM OVER THE WEEKEND. YOU ARE GREAT!

    1. Awe; loved meeting you today at TechMunch! Excited to see you this weekend in Brooklyn; have a wonderful night and can’t wait to get together soon for our tea date!
      xoox

  2. Those look great and yummy! Quick tip – if you rub the mushrooms with some coconut oil prior to stuffing and baking, they won’t be dry and shriveled….Stormy

    1. Sounds delish, Peter! So great to hear from you. I miss you and long time no see or chat! Hope to see you soon in Manhattan! Have a wonderful summer. Loving your Shiloh Pine Nuts!

  3. Thank you for this recipe! These look wonderfully delicious as well as healthier than the typical stuffed mushroom. I’m sharing it as Recipe of the Day today on Twitter and on my Facebook page, Cooking with Whole Grains & Real Whole Foods.

Share Your Thoughts

Rate this recipe: