Stuffed Mushrooms. Whether you are Team Mushroom or not there is always someone at the Thanksgiving table on the opposing side. This is something we find even in our Farm Stand, most people are curious to try mushrooms but can’t get past their earlier experiences when it comes to even the idea of eating them.
At Redifarms, our farm team prides itself on our beautiful and flavorful mushrooms and we would love to make them the star of the show – however, even we know we are not going to convert everyone into mushroom lovers overnight. This is something our team has challenged ourselves to remedy; how to bring everyone together with the power of these delicious mushrooms? Then it hit our team of recipe innovators (aka friends and family)…let’s take all the components of stuffed mushrooms and turn them into a dip! This savory baked dish dances on the line between dip and casserole with a crispy crunchy top and flavorful lusciously soft interior making it perfect to pair with crackers or just a scrumptious show-stopping dish on its own.
3 tablespoons Patricia & Paul Olive Oil
1 1/2 pounds of a hand shredded Redifarms Mushrooms Medley
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
1 cup panko breadcrumbs (can certainly be gluten-free if you prefer)
1/2 cup grated plant-based Parmesan
1/4 cup fresh parsley, chopped
1/4 cup fresh Redifarms Basil, chopped
1/4 cup dry white wine
1/2 cup shredded plant-based mozzarella
4 ounces plant-based cream cheese, cut into pieces
2 tablespoons unsalted plant-based butter, melted
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. Add the Redifarms Mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko, 1/4 cup of the Parmesan, and dry white wine until combined. Transfer to an 8-inch square baking dish.
- Combine the parsley, basil, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.