Spirulina Stuffed Mushrooms
If you’re looking for the perfect Spirulina appetizer, Spirulina stuffed mushrooms will do the trick. This creamy and healthy dish will be the hit Spirulina appetizer at your next party. Baked porcini mushrooms stuffed with freshly-grated Parmesan cheese, garlic and spices.
Makes approximately 4 Servings.
8 Mushrooms, Porcini variety
1 Tablespoon Parmesan freshly grated
1/2 Tablespoon Breadcrumbs, fresh
1 Egg yolk
1/2 Garlic clove
1 pinch Oregano
3 Tablespoons Extra-virgin olive oil
1/2 Tablespoon of Earthrise® Spirulina
Salt (to taste)
Pepper (to taste)
Separate large mushroom caps from stems, clean well with a damp cloth and dry with a dry cloth. Trim the stems, cut them into pieces and then chop them with the garlic and a pinch of salt.
In a bowl, blend mushrooms, eggs, fresh crumbs, soften in warm milk then squeeze dry, Parmesan cheese, Earthrise® Spirulina oregano, marjoram, olive oil and a little freshly ground pepper.
Blend, add salt to taste, then stuff the hollow in the mushroom caps with filling. Level off the surface well with the dampened blade of a knife.
Grease an oven dish slightly with the remaining olive oil and place the mushroom caps in it; trickle olive oil over the surface and bake in the oven for about 40 minutes over moderate heat.
Can also be made with other types of mushrooms
Serve Spirulina Stuffed Mushrooms on plate as an appetizer.