Simple + Sophisticated
Stuffed mushrooms always feel fancy to me. Recently I bought baby portabella mushrooms without a real plan. I wasn’t sure how I was going to prepare them, but they looked good and I was up for the challenge.
These are a great addition to a dinner party, potluck or a vegetable side to a light dinner. Stretch this out and make it your own. You can stuff mushrooms with whatever you have in your fridge (i.e. pesto, goat cheese + kalamata olives, etc)
Stuffed Mushrooms
Ingredients
- 1 1/2 lbs. mushrooms, you can use baby Portobello’s, Cremini or Button
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 small red bell pepper, finely chopped – reserve a little extra for serving
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, diced
- 3/4 cup walnuts, chopped
- 1 cup baby spinach, chopped
- Sea salt and pepper, to taste
Directions
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Rachel Peters is a yoga teacher, yoga health coach, lifestyle and habits expert, easeful living advocate, and lover of wild places. She leads others towards Embodying Ease through a yearlong wellness & lifestyle journey to dissolve perfectionism, embody daily habits that promote mental clarity, overall ease, and deeper connection to life on this wild ride of modern living. Learn MORE today!