I love finger-foods. With munchies forming quickly in my tummy, I glanced in my fridge, saw mushrooms, and voila… a stuffed finger food to please my belly quickly- joy! I’ve made many varieties of stuffed mushrooms, but seems my faves always have thyme, onions, and parmesan. Many recipes call for bread crumbs of some sort to act as a glue, but there’s no need to use bread if you don’t want to! I had rice cereal (similar to Rice Krispies) (most are gluten-free) and walnuts. Perfect. Blended them up and made not only a more nutritious breading, but a tasty gluten-free one! These are easy, quick, and scrumptious for any little finger-food craving, appetizer, or snack…
INGREDIENTS
about 10 mushrooms
1/4 cup walnuts
1/8 cup crispy rice cereal, like rice krispies (gluten-free)
1/4 onion, finely chopped
fresh thyme, about 5 sprigs
1 tbsp parsley, chopped
1 tbsp parmesan, shredded
goat cheese, about 2 oz (I used garlic/herb)
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees
Clean mushrooms and carefully remove stems
Take out any leftover stem piece so that the centers make little bowls
In a small pan, heat a little olive oil over medium heat
Saute onions with fresh thyme and a sprinkle of salt
Meanwhile, finely dice mushroom stems
After a few minutes, when onions have softened, add mushrooms stems
Put walnuts and rice cereal in a food processor and
blend until forms a crumby texture
Add walnut/cereal crumbs, parmesan, and parsley
to onion/mushroom mixture
Stir and remove from heat
Using your fingers, press the mixture into the middle of mushrooms and press down to fill
Top each mushroom with a small pinch of goat cheese
Lightly brush mushrooms with oil
Bake for about 15 minutes, until golden brown
Serve and eat!
