Stuffed Mushrooms

A café favorite for all you mushroom lovers out there. This beloved appetizer is often turned into the main course (yeah, it’s that good!)

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Serving size: 16 mushrooms (silver dollar or white button)

Preheat oven to 350 degrees

Ingredients:

• 16 mushrooms
• 1/4 of a small zucchini or yellow squash, chopped
• 1/4 cup corn
• 2 cloves of garlic, chopped
• 1/4 cup Spanish onion, chopped
• 3 tsp parsley, chopped
• Mushroom stems, chopped small
• Olive oil
• Salt
• Pepper
• Fresh or dried oregano
• 1/2 cup of breadcrumbs (we use our croutons that we pulse into crumbs) 

Directions:

1. Wipe mushrooms and remove stems. Put stems aside to add to the other veggies.
2. On a cookie sheet lay out mushrooms and drizzle with olive oil. Bake for 15 minutes. Remove from oven and allow to cool while you prepare rest of the filling.
3. Sauté veggies in olive oil together with oregano, salt and pepper.
4. Set aside to cool.
5. In a food processor pulse veggies and breadcrumb with fresh parsley. You can add a little oil if too dry. The texture should be moldable/pliable. If too loose add more breadcrumbs.
6. Fill each mushroom and place back in the oven for 10 minutes at 350 degrees.

We serve these with our house jalapeño sauce (pictured at top), but it is great with pesto, marinara or on their own.

—Lea Haas, Owner, The Garden Cafe Woodstock