Cannellini Stuffed Mushrooms

Cannellini Stuffed Mushrooms make a delicious appetizer for any occasion!

1 15 oz. can cannellini or white kidney beans, drained and rinsed

3 Tbsp. finely chopped red onion

1/2 tsp. chopped fresh thyme

1/2 tsp. finely chopped fresh rosemary

1 tsp. chopped fresh flat leaf parsley

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

36 small white button mushrooms, wiped clean and stemmed

olive oil, for brushing

Preheat broiler.

In a large bowl, mash the beans to a coarse puree with a fork.

Mix in onion, thyme, rosemary, parsley, 1/4 tsp. salt and 1/8 tsp. pepper.

Using a melon baller, scoop out some of each mushroom cap from the bottom, stem side.

Lightly brush mushroom caps with oil, place on a baking sheet, trimmed side up.

Sprinkle with the remaining salt & pepper.

Fill each mushroom with about 1 1/2 teaspoons of bean mixture.

Broil about 4 minutes or until tender and browned. Serve hot.

Makes 3 dozen


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