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Stuffed Mushroom Caps

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

10 mins

Cook time

25 mins

Total time

40 mins

Ingredients

5 - 17 medium button mushrooms- reserve stems (454 g) 
2 tbsp olive oil (30 g)
1 cup Kinnikinnick Traditional Stuffing Mix - crumbed/ reserve ½ cup (92 g)
3 tbsp butter - reserve 1 tablespoon (45 g) 
1 celery stick - diced (40 g) 
1 green onion - chopped fine (15 g) 
1 tsp black pepper (2 g) 
1 tsp salt (5 g)
½ cream cheese - softened (125 g) 
¼ cup grated parmesan cheese (27 g) 
Optional: fresh parsley for garnish

Directions

  1. Preheat oven 375°F (196°C). Line a baking tray with foil. Set aside. 

Mushroom Caps

  1. Wash and dry mushrooms.
  2. Remove stems and set aside for filling.
  3. Place Mushroom caps on baking tray upside down.
  4. Drizzle mushroom tops with olive oil.
  5. Bake in preheated oven for 7 minutes.
  6. Remove from oven and let cool slightly.
  7. Place mushroom caps hollow side up on a clean foil lined baking tray.
  8. Dab any remaining liquid with a paper towel.  
gluten-free stuffing stuffed mushrooms

Cream Cheese Filling 

  1. Finely chop mushroom stems for Cream Cheese Filling (1 cup is required).
  2. Heat 2 tablespoons butter in a small skillet.
  3. Sauté diced mushroom stems, celery, green onion, salt and pepper for 5 minutes. Remove from heat and set aside.
  4. In a medium bowl, mix cream cheese until soft.
  5. Add sautéed cooled vegetables and ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix until combined.
gluten-free stuffing stuffed mushroom cups

Assembly 

  1. Divide filling into mushroom caps.
  2. In a small bowl combine grated parmesan cheese and reserved ½ cup crumbed Kinnikinnick Traditional Stuffing Mix. Mix together. Using your fingers or a fork, mix in reserved 1 tablespoon butter to crumble stage.
  3. Top Stuffed Mushroom Caps with crumble.
  4. Return to preheated oven and bake for 10 minutes.
  5. Turn oven to broil and crisp tops of Stuffed Mushroom Caps (careful this will brown quickly, keep a close eye).
  6. Remove from oven and let sit for 5 minutes.
  7. Transfer to serving dish and garnish with optional fresh parsley.


Tips & Variations

  • 2 cups cubed Kinnikinnick Traditional Stuffing Mix equals 1 cup fine crumbs.
  • Kinnikinnick Traditional Stuffing Mix can be used as a crunchy topping on your favourite savoury dish or grind into crumbs for a coating, filling or a binder.

 

 

 

Stock up your pantry


Traditional Stuffing Mix

Traditional Stuffing Mix

Weight: 185 g/ 6.5 oz
Qty/Pkg: 1
Ready on the stove in minutes. Or use as a base for your family-favourite recipes and bake in the oven. VEGAN.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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