Nickel Allergy Friendly Sweet-and-Spicy Tomato Basil Stuffed Mushrooms with Honey Chile Glaze

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Sweet-and-Spicy Tomato Basil Stuffed Mushrooms with Honey Chile Glaze

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Ingredients

6 servings

For the mushrooms

18 large cremini or baby bella mushrooms (about 1.5 lb), stems removed and reserved
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt
¼ tsp black pepper

For the filling

3 cloves garlic, minced
¼ tsp red pepper flakes
½ cup cherry tomatoes, finely diced
¼ cup fresh basil leaves, finely chopped
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.
½ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 oz cream cheese, softened
½ tsp salt

For the honey chile glaze

3 tbsp honey
1 tbsp sriracha
1 tsp rice vinegar
¼ tsp garlic powder

For serving

2 tbsp fresh basil, thinly sliced (optional)
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.
1 tbsp grated parmesan cheese (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Finely chop the reserved mushroom stems. Toss the mushroom caps with 1 tbsp of the olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then arrange them gill-side up on the prepared baking sheet.

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