Stuffed Mushrooms – Gluten Free and Paleo
Recipe type: Appetizer
Serves: About 10 mushrooms
- 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
- Preheat oven to 350 degrees F.
- Wipe mushrooms clean if necessary.
- Trim end of mushroom stems.
- Remove mushroom stems and add to processor.
- Coarsely cut up peppers, onion, and celery and add to processor.
- Add pine nuts to processor and pulse just a few times to finely chop mixture.
- Heat olive oil in a medium skillet over medium high heat and add vegetable mixture.
- Season with seafood seasoning, Worcestershire, salt, pepper and cayenne pepper if desired.
- Cook stirring 4-5 minutes until vegetables are tender and have released some moisture.
- Mix in parsley.
- 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/
3.2.2925