Nitrate & Nitrite Free Sweet-and-Spicy Tomato Basil Stuffed Mushrooms with Honey Chile Glaze
Total time45 min
Prep time20 min
Cook time25 min
4.7(10)
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Learn more →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
- 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
- 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)
- 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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