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These can be prepped ahead of time, but bake just before serving.  Recipe can easily be doubled.

Tuscan Stuffed Ontario Mushrooms

Serves 3 mushrooms

Tuscan Stuffed Ontario Mushrooms
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  • 12 large Ontario Mushrooms (about 2-inches/5 cm wide)
  • 1 Ontario Shallot, finely chopped
  • 1 clove Ontario Garlic, minced
  • 1 tbsp (15 mL) olive oil
  • ½ cup (125 mL) crumbled Ontario Goat Cheese (2 oz/60 g)
  • 2 tbsp (25 mL) finely chopped sun-dried tomatoes
  • 2 tbsp (25 mL) chopped fresh basil
  • 1 tbsp (15 mL) fresh breadcrumbs
  • Salt and freshly ground black pepper
  • 1 tbsp (15 mL) freshly grated Parmesan cheese
  • Chopped fresh parsley (optional)


  1. Wipe mushrooms with a damp paper towel and remove stems. Finely chop stems.
  2. Arrange mushroom caps in single layer on parchment lined baking sheet.
  3. In skillet, cook stems, shallot and garlic in oil, over medium-high heat, until lightly browned, about 3 to 4 minutes. Transfer to mixing bowl.
  4. Stir in goat cheese, tomatoes, basil, breadcrumbs, salt and pepper; mix well.
  5. Spoon filling into mushroom caps, mounding slightly. Top each with a little parmesan cheese. Bake at 400°F (200°C) for 15 to 20 minutes or until lightly browned. Let stand 5 minutes and serve sprinkled with chopped parsley, if desired.


Tip: Wipe mushrooms with damp paper towel to clean, as they will absorb water if washed.

Nutrients per serving (3 mushrooms): 110 calories, 8 g total fat, 242 mg sodium, 6 g carbohydrates, 1 g fibre, 6 g protein. Excellent source of vitamin D. Good source of riboflavin.


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