Mushrooms, you either love them or hate them, I love them and luckily for me so does my family. I craved mushrooms every single day I was pregnant with my girl, I had mushrooms on everything, we used to go into the supermarket in Jersey and there I would be hanging around the mushroom section buying all the shrooms I could get my hands on and then adding them to everything! So you'd think that I would be slightly adverse to them after that but no I am a true mushroom lover and I especially love these mini stuffed mushrooms 😉
We are very close to that time of year when we reach peak entertaining levels, for my American friends Thanksgiving is around the corner and then Christmas will be upon us and we will, of course, be hosting many dinners with family and friends. So if you are looking for a quick and tasty appetiser then look no further. These stuffed mushrooms are literally bursting with flavour, easy to make and with minimum effort, these are my kind of party food! The mushrooms are meaty and juicy, then you have the crunch from the pine nuts, a little sweetness from the red onions, a little tartness from the tomato and lots of creaminess from that goat's cheese, heaven in a mouthful!
These are great as an appetiser but they are also really great served with some good crusty bread and salad leaves for a tasty light lunch. You can make the stuffing up to a day ahead, just keep it refrigerated until you are ready to use it. This recipe can easily be doubled to make more. They are a great vegetarian appetiser just make sure to get vegetarian goat's cheese. Want to make it vegan? Switch out the goat's cheese for a little nutritional yeast or even better some vegan "cheese".
Stuffed Mini Portobello Mushrooms
- 12 mini portobello mushrooms wiped clean and stems removed and chopped
- 2 tablespoon pine nuts
- 2 tablespoon olive oil
- ½ a small red onion (40g) finely chopped
- 1 clove fat clove of garlic minced
- 4 or 5 sprigs of thyme
- 7 semi sun-dried tomatoes chopped
- 120 g good quality goat's cheese.
- ¼ teaspoon freshly ground black pepper.
- ¼ teaspoon sea salt
- Preheat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to the oven you have.
- Toast the pine nuts in a pan for about 3 minutes, until they are golden brown, then remove to a bowl.
- Add 1 tablespoon of the oil to the pan and heat, then add the onion and cook for about 5 minutes until the onion is translucent and soft then add the garlic, chopped mushroom stalks, the leaves from 3 sprigs of thyme and a pinch of ground black pepper, stir everything together and cook for about 5 minutes. Turn off the heat then add the pine nuts and sun-dried tomatoes to the pan and mix well.
- Line a baking tray with parchment paper, place the mushrooms, open side up, on the paper. Brush the remaining olive oil over the mushrooms. Divide the stuffing mixture between each mushroom, then top the stuffing with a slice of goat's cheese. Sprinkle a little black pepper over the stuffed mushrooms, add a small sprig of thyme then bake for 20 minutes, until the cheese has melted and turned golden brown and the mushrooms are cooked.
- Serve warm on their own as an appetiser, I served 3 per person, or serve with some crusty bread and salad for a lovely light lunch.