Cabbage Stuffed Mushrooms

In honor of the start of football, I’m sharing my first appetizer recipe of the season! And it’s a good one! We love a good stuffed mushroom but this is a very different flavor combination. It takes the bold flavors of cabbage and portabella mushrooms and adds balsamic vinegar and cheese! Make extra as these will go fast! Makes 4-6 servings

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1 lb small portabella mushrooms
1/2 cup cabbage, finely diced
1/4 cup shredded cheese
1 tsp balsamic vinegar
1 tsp olive oil
1/2 tsp minced garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp basil
Carefully wash mushrooms and remove stems but don’t discard. Finely dice about half of the mushroom stems – enough to give you about 1/2 cup. Place mushrooms, stem side up, on a baking sheet lined with foil. Drizzle with a little olive oil. In a small bowl, combine mushroom stems, cabbage, cheese, vinegar, olive oil, garlic, salt, pepper and basil. Spoon mixture into mushroom cups, overfilling just slightly. Bake at 350F for about 15 minutes or until cheese has melted and mushrooms are soft.

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