Tamari-Thyme Stuffed Cremini Mushrooms
20
Product(s) Used
Special Diet
Gluten-Free, Soy Free, VegetarianCourse
AppetizerMain Ingredient
VegetablesOccasion
Entertaining, HolidaysIngredients
- 20 medium cremini mushrooms stems removed and finely chopped
- 2 tablespoons olive oil divided
- 1 shallot finely minced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves or 1 tsp dried
- 2 tablespoons San-J Tamari Soy Sauce*
- 4 oz goat cheese or cream cheese softened
- ¼ teaspoon black pepper
- extra thyme leaves or chopped parsley, optional garnish
Directions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Clean the cremini mushrooms with a damp towel and remove stems. Chop stems finely and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and cook 2 minutes until softened. Stir in garlic, chopped mushroom stems, thyme, and San-J No Soy Tamari. Cook 5–6 minutes, until stems release liquid and mixture becomes golden. Remove from heat and let cool slightly.
- In a small bowl, combine the mushroom mixture with goat cheese or cream cheese. Stir until smooth. Season with black pepper.
- Place mushroom caps on a parchment-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil. Spoon filling into each cap, mounding slightly.
- Bake for 18–20 minutes, until mushrooms are tender and filling is golden on top.
- Garnish with fresh thyme or parsley and serve warm.
*NOTE: To make this gluten-free dish also soy-free, swap San-J Tamari Soy Sauce with San-J No Soy Tamari.
