As I have said a million times before, mushrooms are not my favourite food… however, I don’t know if I’ve been hanging out with Brigette to much or what, but I’m starting to come around to them. (Please don’t tell her!) *YES!!!! – Inserted by Brigette*
These stuffed mushrooms are kinda next level if you ask us. They are lathered in garlic butter, and what doesn’t taste phenomenal when it’s covered in garlic? The stuffing brings another element of dimension to this dish. The flavour from the sundried tomatoes and sauteed onions, along with an added crunch from the chopped almonds, it’s the perfect appetizer or side.
When you pull these mushrooms out of the oven, we assure you the drooling will begin. The aroma is absolutely incredible and is sure to make all houseguests want a taste. We topped our mushrooms with a drizzle of balsamic glaze to finish them off real nice, and iit really is a nice touch.
Store-bought balsamic glaze is the way to go if you ask us. Ain’t nobody got time to watch a pot of balsamic vinegar simmer down to a glaze. A bottle at the grocery store isn’t too expensive and lasts quite a while. It’s definitely a pantry staple to have on-hand.
Serve this as an appetizer at your next Sunday dinner, with the girls on a Friday night, bring ’em to your Oscars party, or make them to eat all yourself! (We did the latter!). Plus, did we mention how good for you mushrooms are!?
You can’t go wrong making these mushrooms as an appetizer alongside our Balsamic Tomato Crostinis. YUM!!
- 16 medium Button Mushrooms
- 1 tbsp Olive Oil
- 1/2 Red Onion
- 1/4 cup Sundried Tomatoes Roughly chopped
- 1/4 cup Almonds Roughly chopped
- 4 cloves Garlic Peeled & crushed
- 3 tbsp Vegan Butter Melted
- 1 cup Quinoa Cooked
- 1 tbsp Balsamic Vinegar
- 1 tsp Dried Rosemary
- 1 tsp Salt
Preheat oven to 350 F.
Remove stems from mushrooms and place upside down on a rimmed baking tray, so the inside of the mushroom is facing up.
In a small bowl mix 2 cloves of crushed garlic with the melted butter and generously brush all over the mushrooms.
In a pan over medium-high heat add 1 tablespoon of olive oil. Once the olive oil is hot add the onions, sauteing until they start to become slightly transparent. Add the sundried tomatoes, garlic and almonds sauteing for an additional 3-5 minutes. Remove from heat.
Combine the onion mixture with the quinoa, balsamic vinegar, rosemary and salt. Mix ensuring everything is well combined.
Spoon the mixture into the centre of each of the mushrooms.
Place in the oven and bake for 15 to 20 minutes until the mushrooms are soft to the touch.
Remove from the oven and drizzle with a balsamic glaze if desired.
Serve and enjoy!