Entertaining season is upon us and all it takes is a little bit of pre-planning to make sure your pantry is stocked with entertaining essentials. Nothing says, “wow, you put a lot of effort into this” than a stuffed portabella mushroom appetizer. The funny thing is, you won’t have to put any effort into making these. All it takes is a few everyday pantry items and you are ready to entertain at a moment’s notice.
This recipe is designed to bake in your oven, for those days where it is too chilly to grill outside. However, if you’re into grilling all four-seasons, go for it!
This would also be an excellent vegetarian meal option as the macadamia nuts provide an excellent source of protein. In fact, why not skip making separate meals and serve this to everyone? The olive oil drizzle and DeNigris Aged Balsamic Vinegar combine to give the mushrooms an every so slight sweet kiss. Treat your guests right and bookmark this recipe for your next party.
STUFFED PORTABELLA MUSHROOMS WITH MACADAMIA NUTS
- 2 large portabella mushrooms
- 6-8 small portabella mushrooms
- Pam cooking spray
- 2 garlic cloves, minced
- ½ cup macadamia nuts, finely chopped
- ¼ teaspoon salt – only if you are using unsalted macadamia nuts
- 3 tablespoons finely grated Parmesan cheese
- 1/8th teaspoon black pepper
- 1/3 cup fresh parsley, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons De Nigris Aged Balsamic Vinegar of Modena 55% grape must
- Preheat oven to bake 350 degrees.
- Clean mushrooms and remove stems. Place in greased baking dish.
- In a medium sized bowl, mix garlic, macadamia nuts, salt, parmesan, pepper and parsley. Evenly place mixture into each mushroom cavity. Drizzle with De Nigris Aged Balsamic Vinegar of Modena 55% grape must and olive oil.
- Bake for 30 minutes and remove from oven.
- Serve and enjoy!