Stuffed Mushrooms with Pine Nuts and Golden Raisins

Mushrooms are stuffed with fontina cheese, pine nuts and golden raisins and then baked until golden brown.
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24 stuffed mushrooms
Share This Recipe

Ingredients

Mushrooms:

Filling:

Directions

  1. Preheat the oven to 425 degrees F.
  2. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
  3. For the filling: Heat the olive over medium-high heat. Add the chopped mushroom stems, carrot, and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  4. Add the fontina, pine nuts, raisins and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  5. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
  6. Copyright 2016 Television Food Network, G.P. All rights reserved.
Stuffed Mushrooms
PREMIUM
Valerie Bertinelli

Stuffed Mushrooms

27m Intermediate 100%
CLASS
Mushroom Carbonara
PREMIUM
Gabriela Rodiles

Mushroom Carbonara

19m Easy 98%
CLASS
Portobello Mushroom and Swiss Turkey Burgers
PREMIUM
Fennel Sausage and Mushroom Quiche
PREMIUM
25m Easy 98%
CLASS