‘Thanksgiving in a Mushroom’Stuffed Mushrooms

11/21/2024

Filled with our Mushroom & Sage EVOO, herbs and sweet cranberries, our stuffed mushrooms taste like Thanksgiving in every bite. Makes 12.

12 whole mushrooms about 2 inches in diameter
1/4 cup Mushroom & Sage Olive Oil, divided
1/4 cup shallots or onion, finely diced
1/4 cup dried cranberries, diced
2 cloves garlic minced
3 tablespoons fresh parsley finely chopped
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese fresh grated
1/2 teaspoon Tuscan Herb Spices
Salt + Pepper, to taste
Cinnamon Pear, Fig or Aged Dark Balsamic

Gently wipe off any excess dirt from the mushrooms with a clean kitchen or paper towel. Remove the stems from the mushrooms. Cut off and discard the tough ends. Finely chop the stems.

Heat a skillet over medium heat. Add 2 tablespoons Mushroom & Sage Olive Oil. Add the shallots, cranberries, garlic, mushrooms, and parsley to the skillet with a pinch of salt. Cook until ingredients are softened, stirring occasionally, about 5-7 minutes.

In a medium bowl, mix the mushroom mixture with the breadcrumbs, parmesan cheese, and seasonings. Place the mushrooms in a baking dish. Stuff them with the mixture, pressing down to get as much in as possible.

Drizzle the remaining two tablespoons of Mushroom & Sage Olive Oil on top of the stuffed mushrooms. Cover the baking sheet with foil. (At this point, you can refrigerate the mushrooms for up to a day to be baked later.) Bake at 375 degrees for 25 minutes. Remove foil and bake 10 more minutes, until golden and bubbling.

Drizzle with Cinnamon Pear, Aged or Fig Dark Balsamic!