It’s always nice to have a quick go- to recipe to bring to parties that looks great, tastes great, and is WildFit Spring approved. Meet the creamy, savoury and just the right amount of rich Artichoke Stuffed Mushroom Caps. The bake up resembling their dairy filled predecessor, but these babies are full of healthy fats, fiber and minerals- as well as potent plant greens. Enjoy as an easy appy or potluck dish- be assured the plate will come back empty!
Prep Time: 20 mins
Cook Time: 20 mins
12 ounces of cremini mushrooms (about 10), wiped clean and stems separated
4 Tablespoons avocado oil (or preferred cooking oil), divided
4 green onions, chopped
2 cloves of garlic
1 14 oz can of artichoke hearts
2 tsp dried thyme (or 2 Tbsp fresh, chopped finely)
½ cup sunflower seeds, soaked overnight
½ cup of water
1 Tbsp coconut aminos
1-2 tsp of lemon juice
Himalayan salt and black pepper to taste
Soak seeds in water overnight until soft and skins are loosened and floating. If skins aren’t floating, mix around with your fingers to separate. Skim off skins and drain seeds, place in blender.
Chop green onion, garlic and mushroom stems quite finely. Sautee these vegetables in half the oil until tender and golden, about 5 mins. Set aside to cool.
Add water, lemon juice, and coconut aminos to the blender and blend until smooth. Depending on your blender, you may want to add more water 1 tsp at a time until mixture is creamy but still quite thick.
Add thyme, vegetable mixture, drained artichoke, salt and pepper to the blender. Pulse until as creamy as desired. Check flavour and add more salt or pepper as preferred.
Prepare a baking sheet with a silicon sheet or reusable parchment. Preheat oven to 350 degrees.
Add 2 more Tbsp of oil to a small bowl and dip the bottom of each mushroom cap in oil, rubbing it in.
Place caps on sheet and spoon in artichoke mixture. Bake for 15-20 minutes until golden brown.
Serve warm garnished with fresh parsley.