Green Pea Sprout & Goat Cheese Stuffed Mushrooms

For a vegan option, swap the goat cheese for cashew cheese or almond ricotta. These stuffed mushrooms can be prepped ahead — just fill them and refrigerate until ready to bake.

Serves 4 

Ingredients

• 12 large cremini or baby portobello mushrooms
• 1 tbsp olive oil
• 2 tsp minced garlic (about 2 cloves)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 cup green pea sprouts, chopped
• 4 oz goat cheese, softened
• 2 tbsp chopped toasted walnuts
• 2 tbsp dry breadcrumbs
• 1 tbsp chopped fresh parsley
• 1/2 tsp lemon zest

Directions

1. Preheat oven to 375°F. Lightly grease a baking sheet.
2. Wipe the mushrooms clean with a damp paper towel to remove any dirt. Remove and finely chop stems.
3. Heat a medium skillet over medium heat. Add oil; swirl to coat. Add chopped mushroom stems; cook 3-4 minutes or until tender. Stir in garlic, salt, and black pepper; cook 1 minute.
4. Remove from heat and stir in sprouts, cheese, walnuts, breadcrumbs, parsley, and zest. Mix until well combined.
5. Spoon sprout mixture evenly into mushroom caps; place them in a single layer on the prepared baking sheet.
6. Bake 15-18 minutes or until the mushrooms caps are tender and filling is slightly golden.
7. Serve warm. Garnish with additional chopped parsley if desired.