In the need of a quick appetizer before last minute dinner guests? Or something to tide the family over after school and work but before dinner. These stuffed mushrooms can be served warm or cold and use ingredients you can find in your pantry. Grab brown mushrooms and you’re good to go.
- 12 to 18 brown mushrooms
- 1/4 cup olive oil
- Salt and pepper
- 1 cup almonds (soaked overnight or for 30 minutes in hot water)
- 1/4 cup walnuts
- 1 clove garlic
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1 Tbsp grated fresh ginger
- 1 tsp sesame seeds (toasted)
- 1/2 tsp red chili flakes (add more if you want more heat)
- 1 Tbsp fresh basil chopped
- Fresh chives for garnish
Set over to 400F.
Clean out inside of mushrooms to leave room for filling. Brush mushrooms with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Drain almonds and pulse in food processor to make a thick meal.
Add walnuts, garlic, lemon juice and salt. Pulse until combined. Put food processor on low and slowly add olive oil until you have a chunky paste. Don’t over process.
Add ginger, sesame seeds, chili flakes and basil. Pulse blend and check for seasoning.
Add more salt, chili flakes to taste.
Scoop mixture into mushroom caps and top with chives.
Serve warm or cold.