These savory stuffed mushrooms make a quick and flavorful appetizer or side dish. With a garlic-herb filling and a touch of spice, they’re perfect served warm and fresh from the oven.
Ingredients:
- 9–10 large fresh mushrooms (about 8 oz)
- 3 tablespoons olive oil
- 1–2 cloves garlic, minced (use 2 for a stronger flavor)
- 1/4 teaspoon dried marjoram
- Salt, to taste
- Freshly cracked black pepper, about 1/4 teaspoon
Optional: a pinch of ground ginger for a subtle warmth
Instructions:
- Preheat the oven to 400°F (200°C).
- Clean the mushrooms gently with a damp cloth, remove the stems, and set aside.
- Lightly brush a small baking dish with 1 tablespoon olive oil. Arrange the mushroom caps in the dish so they remain upright and do not release excess moisture during baking. Bake for about 8–10 minutes until just tender.
- While mushrooms bake, prepare the filling: mash or finely chop the reserved stems. Mix with minced garlic, marjoram, salt, black pepper, and optional ginger. Drizzle in the remaining olive oil and combine well.
- Remove mushrooms from the oven and fill each cap with the prepared mixture.
- Return to the oven for 3–5 more minutes to meld flavors. Serve warm as an appetizer or side.
