Tomato and Tarragon Stuffed Mushrooms
Recipe developed and photographed by Sara Ayesh of White Kitchen Red Wine
Heading into fall, it’s always good to have a few back-pocket appetizer recipes for tailgating, dinner parties, Thanksgiving, or just plain old family meals while we are stuck in quarantine! Add these stuffed mushrooms to your recipe box for when you need a simple yet special crowd pleaser.
These stuffed mushroom caps are the perfect poppable bite. The filling is dotted with herbs, tomato, and creamy JOI for added richness. By chopping the stems of the mushrooms after removing them from the cap, we are able to repurpose them into our stuffed mushroom filling! In addition to that we add a bit of balsamic vinegar at the end to really amp up the flavor profile.
By adding a large scoop of JOI Almond base we create a creamy filling that will leave your guests wondering WHAT they just took a delicious bite of. Mix that creamy mushroom filling with a bit of tomato and tarragon and you’ve got something special.
- 1 pint button mushrooms
- About 7-10 cherry tomatoes
- 2 tablespoons JOI Almond Base
- 1 tablespoon finely chopped tarragon
- 1 tablespoon Balsamic Vinegar
- Pinch of salt and pepper
- Drizzle of olive oil
- ¼ cup panko breadcrumbs (optional; omit to make GF and Whole30 approved)
- Remove the stems from the mushrooms and set aside the caps.
- Chop the mushroom stems, tarragon, and tomato.
- Add a bit of olive oil to a skillet and sautee the the mushroom stems, tarragon, and tomato until tender.
- Remove from heat and stir in the 2 tablespoons of JOI as well as the balsamic vinegar.
- Stuff the mushroom caps with the filling and add the panko breadcrumbs (if using) on top.
- Bake at 350 for 10 minutes until tops are golden brown. Enjoy!