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Description
This appetizer recipe will please everyone on your list no matter their dietary restrictions -- Whole 30, Paleo, Gluten or Dairy-Free, you will be the hit of the party with these clean-ingredient stuffed mushrooms. The raisins add a savory surprise and the walnuts deliver a satisfying roasted crunch. Garnish with extra walnuts and parsley and you have yourself an impressive appetizer or side dish. We know how challenging it can be to find a stuffed mushroom recipe that doesn't have cheese - this is it folks - ENJOY!
Ingredients
- 1 pound Monterey Mushrooms large baby bellas or white stuffers, de-stemmed
- 1 pound Italian sausage
- 1 cup raw walnuts, chopped
- 3/4 cup raisins
- 2 cloves garlic
- Nutmeg, to taste
- 1/2 cup finely diced shallots (about 2 medium shallots)
- 1 2/3 cups spinach, chopped
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flat-leaf parsley, stemmed and finely chopped (optional)
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Finely chop walnuts, shallots, spinach and parsley.
- Heat a large sauté pan over medium-low heat and add the olive oil, then sauté shallots until aromatic. Add sausage and cook thoroughly. Then add walnuts, spinach and herbs. Season with nutmeg, salt and pepper to taste.
- Use a small spoon to fill each de-stemmed mushroom cap.
- Sprinkle the top of each mushroom with a generous pinch of the walnuts.
- Bake for 16 to 20 minutes, or until the mushrooms are tender and the top of the filling is golden brown.
- If desired, garnish the mushrooms by sprinkling with the parsley and any walnut bits that fell off of the mushrooms. Serve warm.
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