Mushrooms stuffed with Tomatoes and Olives

Mushrooms Stuffed with Tomatoes and Olives Recipe - Vegetarian Italian Food

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Mushrooms stuffed with tomatoes and olives is a delicious and savory dish that is perfect for a vegetarian appetizer or side dish. The combination of earthy mushrooms, tangy sun-dried tomatoes, and briny olives creates a flavorful and satisfying bite.

History

This recipe is a modern twist on traditional stuffed mushroom recipes. Stuffed mushrooms have been a popular dish for centuries, with variations found in many different cuisines around the world. The addition of sun-dried tomatoes and olives adds a Mediterranean flair to this classic dish.

Ingredients

0.33 cup chopped walnuts
0.5 oz (14 g) sun-dried tomatoes, preferably organic (about 6 pieces)
1 small all-purpose potato, peeled and quartered
3 tbsp skim milk or soy milk
36 small to medium-size mushrooms (about 1 lb (454 g)), stems removed and reserved
1 tbsp olive oil
1 cup finely chopped onion
4 cloves garlic, minced
0.13 tsp crushed red pepper flakes, or more to taste
2 tbsp grated romano cheese, optional
2 tbsp chopped fresh flat-leaf parsley

How to prepare

Preheat the oven to 375°F (191°C).
Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 6 minutes. Set them aside to cool.
Reduce the oven temperature to 350°F (177°C).
Put the sun-dried tomatoes into a small bowl and cover them with hot water.
Cover the bowl with plastic wrap and let the tomatoes stand until they are plump, about 30 minutes.
Drain the tomatoes well and chop them. Set them aside.
Meanwhile, steam the potato quarters until they are tender, about 15 minutes.
Transfer the potato quarters to a small bowl and let them cool slightly.
Mash the potato quarters with a fork, then add milk and stir until smooth. Set it aside.
Finely chop enough mushroom stems to equal 0.33 cup and set them aside.
Reserve the remaining stems for another use; store them in the refrigerator for up to 3 days.
In a large skillet, heat oil over medium heat.
Add onion, garlic, and red pepper flakes, and cook, stirring often, until the onion begins to brown, about 10 minutes.
Add the sun-dried tomatoes and chopped mushroom stems, and cook, stirring often and scraping the bottom of the pan occasionally, for 2 to 3 minutes.
In a medium bowl, mix all the ingredients except for the mushroom caps.
The mixture should be moist but hold its shape well.
Add small amounts of water if the mixture is too dry.
Season with salt to taste (the filling can be made ahead and refrigerated for up to 2 days. Return it to room temperature and moisten with additional water if necessary before proceeding).
Coat a shallow baking dish with nonstick cooking spray.
Spoon the filling into the mushroom caps, mounding it slightly.
Arrange the mushrooms in the prepared baking dish (the mushrooms can be prepared up to this point and refrigerated, covered, for 1 day).
Bake until the mushrooms are tender when pierced with a fork and the filling is heated through, about 20 minutes.
Serve warm or at room temperature.

Variations

For a vegan version, omit the grated cheese or use a dairy-free alternative.
Add cooked quinoa or rice to the filling for added texture and protein.
Experiment with different herbs and spices, such as thyme, oregano, or smoked paprika.

Cooking Tips & Tricks

Make sure to toast the walnuts before adding them to the filling. This will enhance their nutty flavor and add a nice crunch to the dish.

- Be sure to drain the sun-dried tomatoes well before chopping them. Excess moisture can make the filling too wet.

- If you prefer a spicier filling, add more crushed red pepper flakes to taste.

- You can customize the filling by adding other ingredients such as cooked quinoa, spinach, or feta cheese.

Serving Suggestions

These stuffed mushrooms make a great appetizer for a dinner party or a side dish for a holiday meal. Serve them alongside a green salad or roasted vegetables for a complete meal.

Cooking Techniques

Steaming the potato quarters before mashing them helps to retain their nutrients and flavor.

- Toasting the walnuts before adding them to the filling enhances their nutty flavor.

- Baking the stuffed mushrooms at a lower temperature ensures that they cook evenly and the filling heats through without burning.

Ingredient Substitutions

You can use any type of nut in place of walnuts, such as almonds or pecans.

- If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers instead.

- Substitute almond milk or oat milk for soy milk if you have a soy allergy.

Make Ahead Tips

The filling for the mushrooms can be made ahead of time and refrigerated for up to 2 days. Simply return it to room temperature and moisten with water before filling the mushroom caps and baking.

Presentation Ideas

Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or a drizzle of balsamic glaze for an elegant presentation. Serve them on a bed of arugula or mixed greens for a pop of color.

Pairing Recommendations

These stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also go well with a light red wine, such as Pinot Noir or Beaujolais.

Storage and Reheating Instructions

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mushrooms stuffed with tomatoes and olives contains approximately 150 calories.

Carbohydrates

Each serving of mushrooms stuffed with tomatoes and olives contains approximately 10 grams of carbohydrates.

Fats

Each serving of mushrooms stuffed with tomatoes and olives contains approximately 7 grams of fat.

Proteins

Each serving of mushrooms stuffed with tomatoes and olives contains approximately 4 grams of protein.

Vitamins and minerals

Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium. Sun-dried tomatoes are rich in vitamins A and C, as well as iron and lycopene. Olives are a good source of healthy fats and antioxidants.

Alergens

This recipe contains nuts (walnuts) and soy milk. It may also contain dairy if you choose to add grated cheese to the filling.

Summary

Mushrooms stuffed with tomatoes and olives are a nutritious and flavorful dish that is low in carbohydrates and calories. They are a good source of protein, healthy fats, and vitamins and minerals.

Summary

Mushrooms stuffed with tomatoes and olives are a delicious and nutritious dish that is perfect for a vegetarian appetizer or side dish. With a flavorful filling of sun-dried tomatoes, olives, and walnuts, these stuffed mushrooms are sure to impress your guests. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mushrooms stuffed with Tomatoes and Olives. It was on a warm summer day, many years ago, when I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook and always had a knack for creating delicious and innovative dishes. As soon as I walked into her kitchen, I was greeted by the mouth-watering aroma of garlic and herbs wafting through the air.

Maria was bustling around the kitchen, chopping fresh tomatoes and pitting olives with such grace and precision. She had a twinkle in her eye as she explained to me that she was going to make her famous stuffed mushrooms for lunch. I watched in awe as she expertly hollowed out each mushroom cap, creating the perfect little vessels for her savory stuffing.

As she mixed together the tomatoes, olives, garlic, and herbs, the colors and aromas of the ingredients blended together in a harmonious symphony. Maria's hands moved with such grace and skill, it was like watching a master at work. I couldn't wait to taste the end result.

After stuffing the mushrooms with the flavorful mixture, Maria popped them into the oven to bake. The scent of roasting mushrooms filled the kitchen, making my stomach growl in anticipation. Finally, after what felt like an eternity, the mushrooms were ready.

I eagerly took a bite of the tender mushroom, savoring the explosion of flavors in my mouth. The sweetness of the tomatoes, the brininess of the olives, the earthiness of the mushrooms – it was a culinary masterpiece. I couldn't believe how such simple ingredients could come together to create such a delectable dish.

I begged Maria to teach me her recipe, and she graciously agreed. I watched intently as she walked me through each step, patiently guiding me as I tried my hand at making the stuffed mushrooms myself. It was a labor of love, but oh, was it worth it.

Over the years, I have made Maria's stuffed mushrooms countless times, each time tweaking the recipe to make it my own. I've added a pinch of this, a dash of that, experimenting with different herbs and spices to create my own unique twist on the dish.

I've shared the recipe with friends and family, who have all raved about how delicious it is. I've even entered it into cooking competitions, where it has won me numerous awards and accolades. But no matter how many times I make it, Maria's stuffed mushrooms will always hold a special place in my heart.

Every time I make this dish, I am reminded of that warm summer day in Maria's kitchen, surrounded by the sights and smells of good food and good company. It's a memory that I hold dear, a reminder of the power of food to bring people together and create lasting connections.

And so, as I sit here in my own kitchen, preparing a batch of stuffed mushrooms for my family to enjoy, I can't help but smile as I think back on that fateful day. I am grateful for the recipe that Maria shared with me, and for the joy and memories that it has brought into my life. Cooking is not just about the food – it's about the love and the stories that go into each dish, making it a truly special experience. And for that, I am eternally grateful.