These garlic and herb stuffed mushrooms are a crowd-pleaser and make the perfect appetizer for any occasion! Â Although mushrooms are easy to find in grocery stores all year long, I tend to use them sparingly in my daily cooking. Â There is no particular reason to this and as I am typing this post I imagine how delicious a rustic hunter stew with wild mushrooms would be! Â This is definitely going to happen in a very new future! Â But let’s get back to the star of the day now.
Mushrooms have been associated with numerous health benefits due to their amazing nutritional value (although I have yet to discover a vegetable that is not full of vitamins and minerals!). Â I shouldn’t call them vegetables because, technically, mushrooms are considered a fungi. Â They are an important source of antioxidants, mainly selenium, and as such have powerful anti-inflammatory properties. Â Mushrooms help strengthen the immune system, Â they provide protection against cardio-vascular disease, and they help fight the development of cancer cells.
And if all this wasn’t enough to convince you that mushrooms are good for you, the tantalizing aromas they release during cooking are simply heavenly! Â Very few vegetables have such fragrant flavors once they are cooked. Â Of course, the addition of fresh herbs and garlic amplifies the effect and transform these mushrooms into a delightful bite-size appetizer.
Garlic & Herb Stuffed Mushrooms
Bite-size appetizer
High antioxidant & anti-inflammatory
Fragrant and delectable!
French Paleo Cuisine
Which mushrooms can you use for this recipe? Â I used baby bella mushrooms in this recipe, which is just another name for crimini mushrooms. Â You can substitute these with wide portabello mushrooms or button mushrooms.
- 8 oz (227 g) mushrooms (approx. 10)
- 2 cloves of garlic, peeled
- 1/4 TSP fine sea salt
, or more to taste
- 1/2 TSP Provence herbs
- 1/2 TBSP lemon juice
- 2 TBSP extra virgin olive oil
- 1 TBSP fresh Italian parsley, chopped
- Rinse the mushrooms under running water. Pat dry and remove the stems.
- In a mortar
, pound together the garlic, 1/4 TSP of salt, and provence herbs to form a rough paste.
- Transfer the paste to a large bowl and stir in the lemon juice, olive oil, and parsley.
- Add the mushrooms and mix with a spoon to cover the mushrooms with the marinade sauce.
- Set aside and let the mushrooms marinate for 20 minutes at room temperature.
- Preheat the oven to 400 degrees F.
- Arrange the mushrooms in a baking dish and spoon the leftover marinade sauce on top of the mushrooms.
- Add a little drizzle of olive oil and a pinch of salt.
- Bake for 25 to 30 minutes, until they are nicely brown.
- Serve hot.
- Bon appétit!
This Garlic & Herb Stuffed Mushrooms Appetizer recipe has been shared on the following link parties: Fat Tuesday – Allergy Free Wednesday – Phoenix Helix AIP Recipe Roundtable – Natural Family Friday – Awesome Life Friday –
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That looks super yummy and absolutely stunning! Thanks for linking up to Awesome Life Friday!
Aloha! This oops wonderful and I would like to include it in my Christmas dinner menu. I’m a little confused tho…the photo looks like there is some kind of stuffing in the mushroom caps but I don’t see it in the recipe. I only see the marinade. Am I missing something?
Hello Sherrie!
Nope, you didn’t miss anything. It is just that I left the stems of the mushrooms, so it looks like they are filled up. 🙂
From the photo, it looks like your mushroom caps held up better than mine. Mine were shrivelled and tasted slimy/rubbery. I used white button mushrooms. I am curious if you used baby bella mushrooms- and if that is so, then maybe that is the reason yours look like they held their shape better than mine…? The marinade flavor is out of sight! I will try this recipe again with baby bellas to work on my hunch. I also sauteed the mushroom stems and diced finely,, added it to leftover marinade when I stuffed the caps. Thanks for the recipe! I have a graduation party next weekend, and this seems like a great appetizer to bring!
Hello!
Yes, I used baby bella mushrooms!
Just picked a couple of pounds of field mushrooms from my yard. This looks like a simple and delicious way to cook them especially since I already have a jar of your herb de Provence.
So I can not stand mushrooms! However, a recent relapse in my health journey has me on quite a roller coaster currently cruising on liquid diet with sauteed veggies. Even bananas are against me appearantly. So in desperation to actually chew I took a chase on this recipe with its delicious pic. Thank God it was an amazingly pleasant surprise. It was delicious. Even my picky kids (7,9) and niece(10) liked it!
I cut about 3 mushrooms in quarters and let them sit in a small dowl of bone broth. Ahhhh! Amazing. So yummy. I took remaining mushrooms and placed them on a bed of cassava crackers, recipe from Anne Turner @ Our Grain Free Life, and then drizzled with remaining oil/marinade from bottom of oven baked mushroom pan. Soooo satisfying and yummy yummy. Best of all not tummy pain. Thank you as much. As my kids say. “Its a keeper!”
These were delicious, thank you so much!!