Roasted Red Pepper Stuffed Mushrooms
You’re going to want to save this one to pull out for your game day appetizer plans. February 4 is National Stuffed Mushroom Day and that inspired me to create this vegetarian version of a favorite app of all time.
Servings: 2
Ingredients
- 10 to 12 baby Bella mushrooms
- 1 tablespoon ghee
- 3 tablespoons shallot diced
- 1 tablespoon garlic minced
- ½ cup roasted red pepper drained and diced
- ¼ cup almond flour
- 2 heaping tablespoons mayonnaise
- ½ teaspoon kosher salt
- 1½ teaspoons hot sauce
- Chives optional
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with foil.
- Clean mushrooms and remove the stems, setting aside. Place mushrooms, stem side down, on the baking sheet. Bake for 10 minutes and remove from oven.
- Turn mushroom caps stem-side up.
- While mushrooms are initially roasting, mince stems to produce about 1 cup of mushroom “meat” for filling. Melt ghee in a large skillet over medium-high heat.
- Add diced shallot to the skillet and cook for 2 to 3 minutes, until soft. Add garlic and cook for 1 minute. Reduce heat to medium.
- Add chopped mushroom stems and continue cooking until mushroom liquid is released. Season with ½ teaspoon kosher salt and continue cooking until mushrooms just start to crisp.
- Meanwhile, drain roasted red peppers and dice small. Add peppers to the skillet and cook until liquid is mostly evaporated. Remove skillet from heat.
- In a medium bowl, add mayonnaise, hot sauce and almond flour. Add in skillet ingredients and stir until well combined. Use a spoon to stuff the prepared mushroom caps.
- Reduce oven heat to 375 degrees and return stuffed mushrooms to the oven for 10 to 12 minutes. Garnish with chopped chives (optional) and serve.
Notes
Recipe can easily be doubled or tripled to feed a crowd.