Fruit Stuffed Mushrooms

Diet
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance:
[x] Oxalate Avoidance
[x] Purine Avoidance

Fruit Stuffed Mushrooms

Dried fruit mushroom appetizers or side veggie dish.

No ratings yet

Print Pin

Course: Appetizer

Cuisine: American

Keyword: Fruit filled mushrooms, mushroom appetizer

Servings:

Calories: 92kcal

Author: Patty

Ingredients

16 Large white button mushrooms Remove some of the gills to provide stuffing room
4 oz Dried papaya
8 oz Dried cranberries cut in half with shears
6 T Golden dried raisins Cut in half
1 C Shitake stems diced
3/4 C Parmigiano-Reggiano Grated
Pinch Salt and pepper
4 T Herbs Fresh herbs, mixed and chopped
4 Second Olive oil spray

Instructions

Mise en Place

Day ahead prep the mushrooms by remove stems and cleaning out a bit of the gills so there is room in the mushroom for stuffing. Set out on the counter on a parchment liked baking sheet.
Halfway through the day flip the mushrooms over. The goal is to remove moisture from the mushrooms so they do not get too wet when cooked.

Day of Cooking

Oven to 350F.
Mix all the ingredients, adding more here or there so there is enough for every mushroom.
Fill and press the stuffing into place then after they are all filled build mounds with any remaining stuffing.
Important so I will again say that I cannot tell the size of your mushrooms so feel free to add more of any ingredient so every mushroom has filling.

Baking

Using the parchment lined baking sheet do a quick olive oil spray on top and place in the oven to cook until the cheese melts. ~30 minutes.
To serve move to a platter and let them cool just a bit. Best eaten warm.

Notes

Everyone liked the unexpected fruitiness of this appetizer. I used it as a veggie side for 2019 Thanksgiving dinner and it was eaten quickly. This can also be an appetizer, easy to make ahead of time and pop in the oven when you want the.

Nutrition