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Parsnip-Stuffed Mushrooms

This is a great recipe to whip out if you have a bit more time than usual and want to impress yourself and/or your guests. There are two steps involved - making the silky and sweet parsnip puree, and then stuffing the mushroom caps and baking them. In total it takes about 30 minutes, but you're not left with a full meal - these mushrooms would make a lovely side dish or a great appetizer.

Ingredients

Parsnip Puree

  • 1 1/2 cups peeled and finely diced parsnip
  • 1 Tbsp unsalted butter
  • 1/2 cup cream
  • 1/2 cup milk

Stuffed Mushrooms

  • 12-16 cremini mushrooms, stemmed and cleaned
  • 1/4 cup washed and finely chopped spinach
  • parsnip puree
  • 2-3 Tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Start by making the parsnip puree. Combine all ingredients in a pot, bring to a low boil, and let simmer for about 10-15 minutes, until parsnips are tender. Place parsnips in a blender, reserving most of the liquid. Blend, and add more liquid as needed until you have a silky but still thick consistency.

  2. Preheat the oven to 375.

  3. While the puree is still hot, stir in the spinach, and add salt and pepper to taste.

  4. Toss the mushroom caps with olive oil, and fill each one with the puree mixture. Place on an olive oil greased baking sheet, and bake in the oven for about 10-15 minutes. Serve immediately,