Stuffed Mushrooms – Gluten Free and Paleo
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Serves: About 10 mushrooms
Ingredients
  • 10 oz white mushrooms
  • ¼ of a red bell pepper
  • ¼ of a green pepper
  • ½ of an onion
  • 1 stalk of celery
  • ¼ cup pine nuts
  • 1 Tbsp olive oil
  • 1 large garlic clove, minced
  • ½ tsp seafood seasoning (like Old Bay)
  • 1 tsp Worcestershire sauce (or ½ tsp Worcestershire powder from Savory Spice Shop for a soy free version)
  • ½ tsp salt
  • freshly ground black pepper to taste
  • ⅛ tsp cayenne pepper (optional)
  • 2 Tbsp finely chopped parsley
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wipe mushrooms clean if necessary.
  3. Trim end of mushroom stems.
  4. Remove mushroom stems and add to processor.
  5. Coarsely cut up peppers, onion, and celery and add to processor.
  6. Add pine nuts to processor and pulse just a few times to finely chop mixture.
  7. Heat olive oil in a medium skillet over medium high heat and add vegetable mixture.
  8. Season with seafood seasoning, Worcestershire, salt, pepper and cayenne pepper if desired.
  9. Cook stirring 4-5 minutes until vegetables are tender and have released some moisture.
  10. Mix in parsley.
  11. Stuff mushroom caps generously with vegetable mixture and bake on an oven safe plate for 20 minutes until tender.
Recipe by Savory Nature at http://savorynature.com/2014/12/22/stuffed-mushrooms-gluten-free-and-paleo/