You know when you’re in the kitchen eating raw mushrooms and looking for stuff to put on them?
Well, when I opened the pantry I saw pistachios leftover from wonderful chocolate covered pistachio balls. I took a few pistachios and combined them with a mushroom. Why haven’t I had this before??
Pistachio Stuffed Mushrooms, 2 Ways!
16 baby portobello mushrooms
balsamic vinegar (for brushing mushrooms)
1 cup pistachios
2 garlic cloves
olive oil (for sauteing)
3-4 oz goat cheese
2 large handfuls of fresh spinach leaves
a dash each of: thyme, marjoram, rosemary and anise seeds
1) Preheat the oven to 400°F. Wipe the mushrooms clean, remove the stems and set them aside. Lay the caps, dome side up, on a baking sheet lined with parchment paper. (If you have a wire rack to place on top of the sheet, that would be good, as liquid from the mushrooms is going to seep out.)
Brush the caps with balsamic vinegar and bake for about 10 minutes, or until their liquid has cooked out. Once they’re out of the oven, use a pair of tongs to set the caps aside, and drain the liquid from the pan. Keep the oven on.
2) While the mushroom caps cook, finely chop the pistachios in a food processor. Set them aside in a bowl.
3) Wipe out the food processor and put in the mushroom stems and garlic cloves. Finely chop those as well and divide into two portions.
4) Place the goat cheese in a small bowl. Using a fork, mix in the thyme, marjoram, rosemary and anise seed. If you’re not using ground anise seed, be sure to crumble the seeds between your fingers before adding. Add pepper if you like.
5) Pour a few teaspoons of olive oil in a pan and add one portion of the mushroom stems and garlic. Cook over medium heat until lightly browned and the liquid from the mushroom is cooked out. This should take just a few minutes. Add to the goat cheese and mix with a fork. Set aside.
6) Add a little more olive oil to the pan and the rest of the mushroom stems and garlic, as well as the spinach leaves. Cook over medium heat again, until most of the liquid from the spinach and mushrooms has evaporated. Lower the heat as you go so as not to burn them. Once done, put the spinach in a bowl.
7) Add half the chopped pistachios to the goat cheese, and half to the spinach. Mix each well.
8) Stuff half the mushroom caps with the goat cheese mix and half with the spinach mix. Place them back on the baking sheet and in the oven for 10-15 minutes, or until heated thoroughly and the pistachio bits start to toast.
You can prepare and stuff the mushrooms ahead of time and simply heat before serving, so that’s nice, right? By the way, did you like how I gave one vegan version and one non-vegan? Yyyyeaaah. Both fillings are pretty addicting, and you’ll probably have leftovers, so you’re welcome. You can also try mixing them for super hardcore status.