stuffed crimini mushrooms


(4 servings)


  • cremini mushrooms (20)

  • shallot (1)

  • dry figs (3)

  • pine nuts (1-2 Tbs)



  • Heat the oven to 400 F. Line a sheet pan with parchment paper and lightly oil with extra virgin olive oil. Remove the stems, place mushroom caps top side down in the pan and sprinkle with a bit of salt and pepper. 

  • Dice a shallot, mushroom caps and figs and saute in a tablespoon of extra virgin olive oil for about 10 minutes. Add pine nuts and chopped parsley and season with salt and pepper. 


  • Fill each mushroom cap with about a teaspoon of filling. Drizzle olive oil over the mushrooms and bake in the preheated oven for 20 minutes or until mushrooms soften and release juices. Sprinkle with herbs of your choice and serve. 

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