Name: Truffled Shallot-Stuffed Mushrooms
Ingredients: 14 medium-large cremini mushrooms; 1/4 cup water; 1 tablespoon freshly squeezed lemon juice; 1/2 tablespoon olive oil (optional); Pinch of sea salt and ground black pepper; 1 tablespoon olive oil; 1/4 cup minced shallot; 1/2 cup tightly packed diced mushroom stems; 2 tablespoons finely chopped walnuts; 1/4 teaspoon ground nutmeg; 1/8 teaspoon sea salt; Pinch of cayenne pepper; Pinch of ground black pepper; 1/4 teaspoon minced fresh dill; 1/4 teaspoon truffle oil; 2 tablespoons Earth Balance or other plant-based butter; 2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon truffle oil; 1/4 teaspoon minced fresh dill; 1/8 teaspoon sea salt; Pinch of ground black pepper; 1 1/2 tablespoon minced fresh chives; 1 tablespoon minced red bell pepper; White sesame seeds

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How this works

Truffled Shallot-Stuffed Mushrooms

A plant-based lemon-butter sauce puts these flavorful stuffed mushrooms over the top. Add more or less truffle oil, depending on its potency—and how much you love truffles. Enjoy as an appetizer or side dish.

Course: Side Dish

Keyword: mushrooms, plant-based, truffle

Servings: mushrooms

Calories: 48kcal

Author: Mark Reinfeld

Ingredients

14 medium-large cremini mushrooms
1/4 cup water
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon olive oil optional
Pinch of sea salt and ground black pepper

Filling:

1 tablespoon olive oil
1/4 cup minced shallot
1/2 cup tightly packed diced mushroom stems
2 tablespoons finely chopped walnuts
1/4 teaspoon ground nutmeg
1/8 teaspoon sea salt
Pinch of cayenne pepper
Pinch of ground black pepper
1/4 teaspoon minced fresh dill
1/4 teaspoon truffle oil

Sauce:

2 tablespoons Earth Balance or other plant-based butter
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon truffle oil
1/4 teaspoon minced fresh dill
1/8 teaspoon sea salt
Pinch of ground black pepper

Garnish:

1 1/2 tablespoon minced fresh chives
1 tablespoon minced red bell pepper
White sesame seeds

Instructions

Preheat oven to 375°. Clean mushrooms with a mushroom brush or a clean, slightly damp cloth. Remove stems. Place 12 of the mushrooms in a small casserole dish or baking sheet. Cut off very bottom portion of stems, and discard. Dice remaining stems, plus the two whole mushrooms if necessary to yield ½ cup, and set aside for use in the filling.
Add water, 1 Tbsp lemon juice and ½ tablespoon olive oil, if using, to the pan with mushrooms; toss well. Top with a pinch of salt and pepper.
Prepare filling. Place a small sauté pan over medium-high heat; add 1 Tbsp olive oil. Add shallots, and cook 2 minutes, stirring constantly. Add diced mushrooms and remaining filling ingredients, except dill and truffle oil; cook 3 minutes, stirring frequently. Add dill and truffle oil; stir well. Taste, and add more salt if necessary.
Stuff mushrooms with filling, place in oven, and bake until mushrooms are just tender, approximately 15–20 minutes, depending on size of mushrooms. After 10 minutes, use a spoon to drizzle some of the liquid in the pan on the mushrooms to keep them moist.
While mushrooms are cooking, prepare sauce. Place a small sauté pan over low heat. Add Earth Balance, and allow to melt. Add remaining ingredients and stir well.
When mushrooms are done cooking, carefully place on a serving dish. Drizzle with sauce, and top with chives, red pepper and white sesame seeds before serving.

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