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.
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