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Cheesy Afro-Funk Stuffed Mushrooms

Prep Time
10
min.
Cook Time
25
min.

October 9, 2020 by Max Baroni

Stuffed mushroom caps are simple and delicious. Be sure to get large portobellos that are firm and free of soft spots. A small spoon is the easiest way to scrape out the thick gills on these monster mushrooms. For a crispier bite, garnish your finished mushroom caps with parmesan and broil for about 1 minute.

Ingredients

Serves 5 people
    • pouch Afro-Funk fonio pilaf, cooked according to package and cooled
    • large portobello mushrooms, stems and gills removed
    • tablespoons extra virgin olive oil
    • medium onion, chopped
    • cup shredded carrots
    • teaspoons fresh thyme
    • garlic clove, minced
    • ⅓  cup toasted pine nuts
    • cups baby spinach
    • tablespoons freshly grated parmesan cheese
    • tablespoon cilantro, chopped
    • salt + pepper

      Preparation

      • 01 .  

        Preheat oven to 425°F.

      • 02 .  

        While fonio is cooling, place mushrooms on a baking sheet and brush both sides with olive oil, salt and pepper.

      • 03 .  

        Roast mushrooms, gills down for 3 minutes, flip and cook for another 4 minutes until tender.

      • 04 .  

        Heat olive oil in a large pan over medium-high heat, add onions, and cook until translucent and soft, about 5 minutes.

      • 05 .  

        Add the garlic, carrots, thyme and season with salt and pepper. Sauté until fragrant, about 2-3 minutes.

      • 06 .  

        Fold in the cooked fonio and spinach, and cook until wilted.

      • 07 .  

        Remove pan from heat and mix in parmesan and toasted pine nuts.

      • 08 .  

        Add fonio pilaf mix to mushroom caps and garnish with parmesan, cilantro, and salt and pepper.



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