Herb-Stuffed Mushrooms (No Cheese)

Name: Herb-Stuffed Mushrooms (No Cheese)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6-8 medium brown mushrooms; 1 tablespoon olive oil; 1 shallot; ⅓ cup ground almonds; 2 garlic cloves; 3 tablespoons chopped parsley; 1 tablespoon chopped thyme; 1 tablespoon chopped Rosemary; 1 tablespoon chopped chives; ¼ cup butter; a little lemon juice; fine sea salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
220 kcal
Cuisine
American, Vegetarian

Herb-Stuffed Mushrooms (No Cheese)

Freya Patterson

Report

These herb-stuffed mushrooms are filled with herb butter filling and made without cheese. Serve as an appetizer, side dish, or light meal.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

6-8 medium brown mushrooms depending on their size
1 tablespoon olive oil
1 shallot
⅓ cup ground almonds
2 garlic cloves
3 tablespoons chopped parsley Note 1
1 tablespoon chopped thyme
1 tablespoon chopped Rosemary
1 tablespoon chopped chives
¼ cup butter room temperature
a little lemon juice
fine sea salt and pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 350°F/ 180°C. Lightly brush a casserole form with some oil.
Chop: Remove the mushroom stems and chop them very finely. Chop the shallot very finely as well.stems from 6-8 medium brown mushrooms + 1 shallot
Cook vegetables: Heat the olive oil in a non-stick pan and cook the shallot for about 2-3 minutes or until soft. Add the chopped mushroom stems and continue cooking for a further 2 minutes or until the stems are soft.1 tablespoon olive oil
Filling: Place the almonds, the roughly chopped garlic cloves, herbs, and cubed butter in a food processor. Process shortly to obtain a slightly rough paste. Add a little lemon juice and salt and pepper to taste.⅓ cup ground almonds/ 40 g + 2 garlic cloves + 3 tablespoons chopped parsley + 1 tablespoon chopped thyme + 1 tablespoon chopped rosemary + 1 tablespoon chopped chives + ¼ cup butter/ 60 g + a little lemon juice + fine sea salt and pepper
Bake: Fill the mushroom caps and place them in the prepared casserole dish. Bake for about 10 – 15 minutes until they are soft and the butter is melted.
Serve immediately with baguette and salad, for instance.

Notes

You can also stuff the mushrooms with herb butter.

Nutrition Information

Show Details

Serving 3-4 mushrooms Calories 220kcal (11%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 11g Cholesterol 32mg (11%) Sodium 299mg (12%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 220 kcal

% Daily Value*

Serving	3-4 mushrooms
Calories	220kcal	11%
Carbohydrates	7g	2%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	9g	45%
Polyunsaturated Fat	11g	65%
Cholesterol	32mg	11%
Sodium	299mg	12%
Fiber	3g	12%
Sugar	2g	4%