Somehow in my family, we always end up eating our Thanksgiving meal much much later than planned. Therefore, while waiting for last minute pies to be baked, potatoes to be mashed, and bacon to get crispy (served with brussel sprouts of course), I decided to take advantage of the time and make new dishes. Today’s is an appetizer that I created for Thanksgiving day, though it can easily be served as lunch, or a a side dish at dinner. Stuffed mushrooms are similar to stuffed pepper recipes, in that they usually consist of cheese and bread crumbs. However, who ever said that you could not stuff mushrooms with non-inflammatory, nutrient dense, and equally delicious ingredients? Though the recipe calls for canned tuna, you can easily substitute this with any other canned seafood on hand, or leftover meat such as Thanksgiving turkey or ham. Of course, if you cannot find tarragon or dill, you can just as easily substitute these out for other fresh herbs. Really, this recipe is very versatile to whatever you have stocked in your fridge, though I do highly recommend following the written ingredients. In my opinion, tarragon is one of the most under-utilized herbs available in America. Similar in taste to anise or licorice, this fresh herb is a staple in most French cooking, and is part of a herb mixture known as “fines herbes” a cousin of “herbes de provence.” There are three types of tarragon in the world, French, Russian, and Mexican, and though any variety found at the grocery store will work well, it is thought that the French kind is the most flavorful. Regardless, simply grabbing any tarragon you can find is perfect.
All in all, I was told these stuffed mushrooms were tasty. Of course, I am not promising that any picky eaters will pick up this appetizer and absolutely love it. However, for those who appreciate simple yet flavorful food, my stuffed mushroom recipe will be a hit. To get the most out of the recipe, serve these little guys right when they come out of the oven, as they tend to taste better when still warm. Eating them as leftovers is an option, just know that the avocado will brown. Though I served them at Thanksgiving, they are suitable for any occasion, and I hope (as always) that you will whole heartedly enjoy them!
- 1 1/2-2 lb small mushrooms
- 2 avocados
- 1 cup canned tuna (crab, salmon, or sardines also work great)
- 1/2 tsp sea salt
- 1 lime – juiced
- 1/4 cup red onion – minced
- 2 tbsp fresh tarragon – finely chopped
- 2 tbsp fresh dill – finely chopped
- Avocado oil
- De-stem and pat mushrooms with a damp cloth to clean.
- Preheat oven to 350 degrees
- Place mushrooms stem side down on a big baking sheet and brush tops with avocado oil
- Put in preheated oven and bake for 10 minutes, until the tops have browned.
- Remove from oven and flip over once cool enough to touch.
- In a medium sized mixing bowl, smash avocado with a potato masher into a thick paste.
- Add tuna and mix until fully incorporated.
- Add in lime juice, sea salt, red onion, tarragon, and dill, mixing together until evenly distributed.
- Spoon filling mixture into the holes of each mushroom cup.
- Place back in oven and bake for another 10 minutes.
- Transfer to serving dish and enjoy!
2 Corinthians 4:16 “We do not lose heart. Though our outer self is wasting away, our inner self is being renewed day by day.”