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Veggie Stuffed Mushrooms

Servings: 8

Ingredients

  • 8 large cremini or portobello mushrooms
  • 1-2 Tbsps avocado oil or olive oil
  • 2 large shallots small diced
  • 1 red bell pepper chopped very small
  • 3 fresh garlic cloves chopped
  • 3 celery ribs small diced
  • 1 large carrot peeled & small diced
  • 2 Tbsps ghee or clarified butter
  • 1 Tbsp fresh rosemary finely chopped
  • 1 Tbsp fresh thyme finely chopped
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
  • 1/4 cup freshly shredded parmesan cheese

Instructions

  • Preheat your oven to 350 degrees f. and line a large, rimmed baking sheet with parchment paper.
  • Clean your mushrooms, remove the stems, and pat dry. Arrange the mushrooms, on your prepared baking sheet as shown, very lightly brush with oil, then roast until tender, about 12-15 minutes, depending on their size. Once ready, allow to cool for a minute or two, then lightly pat dry again, with a paper towel.
  • Meanwhile, small dice your mushroom stems, shallots, bell pepper, celery, carrot, and garlic.
  • Melt the ghee in a large skillet over medium heat. Add in all your chopped veggies, fresh herbs, and sea salt & pepper to taste, then sauté, stirring often, for about 5 minutes.
  • Divide your sautéed veggie mixture among mushroom caps and sprinkle with shredded parmesan and a few extra herbs if desired.
  • You may place your stuffed mushrooms back in the oven for a minute or two, just to melt the cheese if desired.
  • Enjoy while hot, or at room temperature.