Pine Nut Stuffed Mushrooms

Amie Valpone|May 18, 2012 4:54 pm EST

3 (2 ratings)

My oh my are these ever yummy. If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute little pine nut stuffed mushrooms. You’re probably going to giggle when I say this, but these cute bite-sized snacks are the 2012 of stuffed mushrooms. Seriously. They’re not difficult to make and literally take 30 minutes from start to finish. That’s right — no slaving in the kitchen over a hot oven. They’re tender and soft. Now normally, I prefer a chewier mushroom but I love the soft feel and texture of these. They’re perfectly savory and would be lovely drizzled with balsamic vinegar. See all mushroom recipes. Click here to see Gluten-Free Recipes That Actually Taste Good.

Servings

24

Ingredients

cooking spray, for the baking dish
2 tablespoon olive oil
1/4 cup minced white onion
1/2 cup cooked brown rice
1/2 cup cooked quinoa
2 carrots, peeled and grated
1/2 cup pine nuts, finely chopped
2 tablespoon salsa, preferably organic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
24 large button mushrooms, stemmed
2 chives, chopped finely

Directions

Preheat oven to 350 degrees.
Coat a baking dish with cooking spray. Heat the oil in a small skillet over medium heat. Add the onion and cook until translucent, about 6 minutes. Add the cooked brown rice, quinoa, carrots, pine nuts, salsa, sea salt, and pepper. Cook until warm, about 3-4 minutes. Remove from the heat.
Using a teaspoon, transfer the rice mixture into each mushroom cap. Slightly overstuff the mushroom caps with the rice mixture. Place the stuffed mushrooms in a single layer on the baking dish. Bake, uncovered for 15 minutes. Remove from the oven and garnish with the fresh chives. Serve warm.