Stuffed to the Gills

Some vegetables were made to be stuffed. Open, empty cups, yearning to be filled, they’re more than just an anonymous vehicle for egregious amounts of dip. Meaty caps to really sink your teeth into, even simple little button mushrooms can transform the average appetizer into an elegant canape.

Popularized around the mid 20th century, these fun guys have a relatively short gastronomic history, but have been the life of the party ever since. No matter what savory delights you find packed into the center, a warm, roasted mushroom with concentrated umami flavor can do no wrong. Bonus points for being a naturally compact finger food, self-contained and perfectly portioned.

Lightening the load of what tends to be a very rich heap of cheese, cream, breadcrumbs, and/or sausage, these baby bellas are filled with everyone’s favorite culinary chameleon: Cauliflower! Simmered until meltingly tender, a quick mashing makes them indistinguishable from less healthy fare. Redolent of vibrant lemongrass and basil, it’s hard to resist eating straight out of the pan by the forkful. Truth be told, you could easily serve this stuffing in place of mashed potatoes, but mushrooms really do take it to the next level.

This recipe was inspired by Kevin’s Natural Foods Lemongrass Basil Sauce and is my entry into the “Eat Clean. Live Happy. Blogger Recipe Challenge.” Like all of these products, my recipe is proudly paleo, keto, gluten-free, and sugar-free. You can get more information and inspiration on Facebook, Instagram, and Pinterest.

Don’t wait for a special occasion to make stuffed mushrooms. Even if you’re just throwing a party for one, the small amount of extra effort will really make your taste buds dance.

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