Canadian

MAPLE & PEPPER STUFFED MUSHROOMS

Make savoury stuffed portobello mushrooms with leek, spinach and parmesan, seasoned with our Maple & Pepper Seasoning and finished with a maple-tahini drizzle. An easy vegetarian appetizer or light dinner!

37 min Total time

4 Servings

Ingredients

For the stuffed mushrooms:

4 to 5 portobello mushrooms
1 leek, chopped
2 garlic cloves, minced
2 tsp olive oil
1 tsp Maple & Pepper Seasoning A Spice Affair (plus more for sprinkling)
1 cup baby spinach, chopped
2 tbsp parmesan cheese (plus more for topping)
2 green onions, chopped
2 tbsp breadcrumbs
Pinch of Himalayan Pink Salt A Spice Affair (optional)

For the dressing:

1/4 cup olive oil
1/8 cup tahini
1 tbsp maple syrup

Preparation

1

Pre-bake the mushrooms

Preheat the oven to 350°F (180°C). Remove the mushroom stems and gently scrape out the gills; set the stems aside. Place the caps gill-side up on a baking sheet, season with Maple & Pepper Seasoning A Spice Affair and a pinch of Himalayan Pink Salt A Spice Affair (optional). Bake for 12 minutes, or until tender, then carefully drain any liquid.
2

Cook the filling

Heat the olive oil in a skillet over medium heat. Sauté the leek, reserved mushroom stems and garlic until the leek softens. Stir in the Maple & Pepper Seasoning A Spice Affair, add the spinach and cook until wilted. Remove from heat and let cool.
3

Mix and stuff

Stir the parmesan, green onions and breadcrumbs into the spinach mixture until well combined. Spoon the filling into each mushroom cap, then top with extra parmesan and a light sprinkle of Maple & Pepper Seasoning A Spice Affair.
4

Bake again

Return the stuffed mushrooms to the oven and bake for another 10 minutes, until the topping is warm and lightly golden.
5

Make the dressing and serve

While the mushrooms finish baking, whisk the olive oil, tahini and maple syrup until smooth. Drizzle over the stuffed mushrooms and serve warm. Enjoy!