Blackout Mushrooms

Mediterranean Stuffed Mushrooms (or, Manda's Blackout Mushrooms)

These stuffed mushrooms have been a staple for the better part of a decade. Developed during a summer blackout in 2011 (because they're super easy to make and are even better on the bbq), I love to make them both as an easy dinner and as an app for parties. They look impressive, but are dead simple to throw together. They're a favourite of my husband's (a decided NON vegan), and I think these are the only recipe that he has ever actually asked me to make with any regularity. 

The following should be enough for 4-6 large portabellos (should feed 2-3 people as a main), but it's easily doubled or tripled for larger crowds. If you want an appetizer, stuff some button or cremini mushrooms rather than their large portabello cousins. 

For stuffing:2 good handfuls of spinach, chopped
1 can of artichoke hearts, chopped
1.5 tbsp of chopped sundried tomatoes

1/4 cup of roasted red pepper, chopped

spoonful or two of capers, chopped
1 green onion
sprinkling of fresh oregano, very finely chopped

For non-vegans, you can add a couple spoonfuls of goat cheese to the stuffing mix as well. 

For a vegan cheesy option, a tofu or cashew cheese would be great. I've also added a vegan parm to the mix with great success in the past.

Directions:De-stem mushrooms and broil them, cap-side up for 5 mins. Combine all ingredients in stuffing mixture and mound into broiled mushroom caps. Put them back under the broiler or grill on bbq until stuffing mixture is well heated and spinach begins to wilt (or cheese is melted, if you've chosen this route).

Voila! Super impressive and tasty, and so little effort!