vegetables-mushrooms-Microgreens-FireflyBooks-FionnaHill

Stuffed Mushrooms Recipe

A perfect starter or appetizer. Additional optional ingredients could be capers, a couple of anchovy fillets finely sliced, chopped olives, sliced pickled gherkins or chilies.

Ingredients

2 cloves garlic, chopped
1 small red onion, finely chopped
6 large flat mushrooms
2 slices grainy bread, crumbed
1/2 cup toasted sunflower seeds
1/2 cup grated cheddar cheese
Handful of microgreens (such as arugula, kale, radishes, wheatgrass or basil)
Salt and ground pepper to taste
2 tbsp olive oil

Directions

Step 1: Preheat oven to 350°F.

Step 2: Lightly sauté the garlic and onion.

Step 3: Cut as much of the stalk as possible from the mushrooms. Chop stalk finely.

Step 4: Mix all ingredients together.

Step 5: Wet hands and gather enough stuffing for one mushroom; squeeze to compact it. Press firmly on to the top of each mushroom, covering all the gills.

Step 6: Bake on a flat oven dish for 15 minutes. Grill lightly to brown the tops if desired. Serve with a generous garnish of fresh microgreens and a drizzle of oil.

Reprinted with permission from Fionna Hill’s Microgreens (2010 Firefly Books).