Pine Nut & Parmigiano Stuffed Portobello Mushrooms

Indulge in the perfect blend of flavorful fillings that make every bite unforgettable. For delicious hors d’oeuvres to be passed around the table, you can use cremini or baby portobello.

Serves 4

4-6 portobello mushrooms or

24 small cremini

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup pine nuts or walnuts

1 cup Parmigiano cheese, extra for garnish

2 cloves minced garlic

1 cup fresh parsley, stems removed,

chopped

4 sage leaves, minced

3 tbsp. extra virgin olive oil

1 lemon, juiced

1/8 tsp. salt, or to taste

A pinch of fresh ground pepper

Wipe the mushrooms with a paper towel and cut off the stems. Cut out any excess stems so that they look like little caps. Gently clean out the interior gills if using a large Portobello.

In a food processor, pulse the sunflower, pumpkin, pine nuts, salt, and pepper. Add garlic, Parmigiano cheese, half of the lemon, olive oil, sage, and parsley. Pulse again so that the mixture is a bit chunky. Taste for seasoning. If it seems dry, add more olive oil.

Preheat the oven to 350 degrees.

Place and spread the mushroom caps on a sheet pan covered with parchment paper. With a spoon, fill each mushroom with the filling. Sprinkle a bit more of the Parmigiano on top of the mushrooms.

Bake for 30 minutes or until the mushrooms are golden brown. Squeeze the remainder of the lemon over the mushrooms and sprinkle with fresh parsley. Serve warm or at room temperature.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com