An appetizer that disappears at parties. Cremini or baby bella mushrooms stuffed with a hemp, herb, and breadcrumb filling. Make ahead, bake at the last minute.
Hemp Stuffed Mushrooms
Yields 20-24 stuffed mushrooms. Prep 20 minutes. Bake 20 minutes.
Ingredients
- 20-24 large cremini mushrooms (about 500 g), stems removed and reserved
- 3 tablespoons olive oil, divided
- 2 shallots, diced fine
- 3 cloves garlic, minced
- 1/2 cup hemp hearts
- 1/2 cup panko breadcrumbs
- 1/3 cup grated parmesan (plus extra for topping)
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt, pepper, red pepper flakes
Method
- Heat oven to 200°C. Wipe mushroom caps clean. Toss with 1 tablespoon oil and a pinch of salt. Arrange cap-side down on a sheet pan.
- Chop mushroom stems fine. Sauté with shallots in remaining oil until softened and any liquid evaporates, 6-8 minutes.
- Add garlic; cook 1 minute. Off heat, stir in hemp hearts, panko, parmesan, parsley, thyme, lemon zest and juice. Season.
- Spoon filling into mushroom caps; top with extra parmesan.
- Bake 18-22 minutes until mushrooms are tender and tops are golden.