Tuscan Style Stuffed Mushrooms

Tuscan Stuffed Mushrooms

So as you all probably know by now, I’m doing a challenge where I create and post a different recipe every day for 50 days, each recipe featuring a different vegetable. Today is day 7! I can’t believe I made it a whole week. And I’m not even close to running out of veggies to feature. In fact, today is sort of a cheat day.

You see, mushrooms aren’t technically a vegetable. They’re a fungus (sounds appealing, right?) but you just can’t have a list of recipes featuring all the different veggies and not include mushrooms. They’re hearty, tasty, and super versatile for the meat-avoiding crowd. They are also a good source of selenium. Weird fact about mushrooms: like people, they turn sunlight into Vitamin D (they’re the only “vegetable” that does this). In fact, they will continue making huge amounts of Vitamin D even after they’re picked if they’re exposed to sunlight! Pretty crazy! So if you, like me, live in a grey and dreary environment several months out of the year, load up on those mushrooms!

Tuscan Stuffed Mushrooms

 

Tuscan Stuffed Mushrooms

  • 1 pound white button or baby portobello mushrooms, cleaned and stems removed
  • 1/2 cup diced pitted green olives, preferable garlic stuffed
  • 1/4 cup diced drained pepperoncinis
  • 3 green onions, finely chopped
  • 1/4 cup sun-dried tomatoes, drained if oil-packed or soaked if dried
  • 1/4 cup pine nuts
  • 1/4 tsp dried Italian seasoning
  • 2 Tbs olive oil
  • fresh basil, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground black pepper

Preheat oven to 375 degrees Fahrenheit.

In a bowl mix together green olives, pepperoncinis, green onions, sun-dried tomatoes, pine nuts, olive oil, sea salt and pepper.

Stuffed Mushrooms

On a baking sheet, place mushrooms gill side up and stuff with a heaping tablespoon of filling (or more depending on mushroom size). Bake 20 minutes until mushrooms are tender and browned. Serve sprinkled with fresh basil.

Tuscan Style Stuffed Mushrooms

Vegan Tuscan Stuffed Mushrooms

These were so yummy!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first six days, here are the recipes:

Since I’ve had two recipes in a row of stuffed veggies (and both amazingly delicious) what is your favorite veggie to stuff? Enjoy the mushrooms with their kick of Vitamin D!

Printable version:

Tuscan Stuffed Mushrooms
 
A hearty vegan and gluten-free appetizer recipe for Tuscan Stuffed Mushrooms.
Author:
Recipe type: Appetizer
Serves: 4-6
Ingredients
  • 1 pound white button or baby portobello mushrooms, cleaned and stems removed
  • ½ cup diced pitted green olives, preferable garlic stuffed
  • ¼ cup diced drained pepperoncinis
  • 3 green onions, finely chopped
  • ¼ cup sun-dried tomatoes, drained if oil-packed or soaked if dried
  • ¼ cup pine nuts
  • ¼ tsp dried Italian seasoning
  • 2 Tbs olive oil
  • fresh basil, finely chopped
  • ¼ tsp sea salt
  • ¼ tsp fresh ground black pepper
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a bowl mix together green olives, pepperoncinis, green onions, sun-dried tomatoes, pine nuts, olive oil, sea salt and pepper.
  3. On a baking sheet, place mushrooms gill side up and stuff with a heaping tablespoon of filling (or more depending on mushroom size). Bake 20 minutes until mushrooms are tender and browned. Serve sprinkled with fresh basil.

 

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