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Stuffed Mushrooms

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Serves:

18 Stuffed Mushrooms

Author:

Photos:

Serves:

18 Stuffed Mushrooms

Dates give this savory dish a hint of sweetness and the brightness from the mint and wine balance the rich umami of the mushrooms.

Prep: 20 Minutes | Cook time: 35 Minutes

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Instructions

  1. Melt the butter in a small pot over medium heat. Add the shallots and cook, stirring frequently, until they are soft and translucent. Add the teff and stir constantly for one to two minutes until fragrant and toasty and starting to pop, making sure the teff doesn’t stick to the bottom of the pan. Stir in the wine and broth and a pinch of salt and bring to a boil, then lower the heat and simmer for around 20 minutes, stirring occasionally, until the liquid is absorbed and the teff has become thickened to the texture of a porridge.
  2. Set the oven to broil. Coat the mushroom stems, asparagus, and radishes with olive oil, sprinkle with salt and pepper and lay out in an even layer on one half of a rimmed baking sheet. Place the mushroom caps gill side down on the other half of the baking sheet. Cook for 6-8 minutes on the top rack of the oven until the mushroom stems turn brown around the edges and the asparagus and radish are cooked through.
  3. Mix the mushroom stems, half of the radish, half of the asparagus, the dates, and 2 tablespoons of the za’atar into the teff. Flip the mushroom caps over and fill them with the teff mixture, then top with the remaining asparagus and radish. Broil again for 2-3 minutes, until dark and crispy in spots, then remove from the oven and sprinkle the remaining za’atar, herbs, and feta if you are using.

If your grocery store doesn’t sell mushroom broth, you can rehydrate dried mushrooms to make broth. Simmer 1 ounce of dried porcini or other dried mushrooms in 1 cup liquid for 20 minutes. Strain the broth through a coffee filter to catch any dirt. You may rinse and slice the rehydrated mushrooms and add to the dish, if you wish.

Ingredients

Maskal Teff Grain

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  • 1 Tablespoon unsalted dairy or dairy-free butter
  • 1 shallot, minced
  • 1/2 cup Maskal Teff grain
  • 3/4 cup white wine
  • 3/4 cup mushroom broth*
  • 18 medium crimini mushrooms, stems separated and roughly chopped or torn; caps left whole
  • 5-6 asparagus spears, chopped into 1/2-inch pieces (3/4 cup)
  • 3 radishes, diced (1/2 cup)
  • 2 Tablespoons extra virgin olive oil
  • 3 plump medjool dates, pitted and chopped
  • 2 Tablespoons plus 1 teaspoon zaatar, divided
  • 1 Tablespoon roughly chopped mint
  • 3 Tablespoons crumbled feta cheese, optional
  • Sea salt and freshly ground black pepper

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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