Stuffed Mushrooms with Sweet Potato Croutons

Elevate your appetizer game with these delicious and fun Stuffed Mushrooms with Sweet Potato Croutons. Tender mushroom caps are generously filled with a flavorful blend of herbs, garlic, almond flour, and parmesan, creating a bite-sized delight that's rich and satisfying. The roasted sweet potato croutons add a touch of natural sweetness and crunch, balancing the savory notes of the stuffed mushrooms beautifully. Whether you're hosting a party or looking for a quick snack, this recipe is a guaranteed crowd-pleaser that showcases the perfect blend of earthy and crispy textures.

Details: 

Prep Time: 15 mins

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

Shop ingredients at your local Kroger store.

• 16 oz crimini mushrooms, stems removed
• ½ cup Roots Sweet Potato Croutons
• ½ cup almond flour
• ½ cup finely shaved pecorino or parmesan cheese
• ¼ cup finely chopped parsley
• ¼ cup chopped sundried tomatoes packed in oil
• 2 garlic cloves, minced
• pinch of salt and pepper

Instructions:

1. Preheat the oven to 400˚F. 
2. Bake the sweet potato croutons on a baking sheet lined with parchment paper for 5 minutes to soften. Set aside and leave the parchment paper on the baking sheet.
3. Mix the almond flour, cheese, sundried tomatoes, parsley, garlic cloves, sweet potato croutons, salt and pepper in a medium-sized bowl. 
4. Place the mushrooms top side down on the same baking sheet used to cook the sweet potato croutons and drizzle with olive oil and season with a pinch of salt. 
5. Stuff each mushroom with the herb and crouton mix.
6. Bake for 18-22 minutes, or until stuffing is slightly golden and crisp. 
7. Serve with a squeeze of lemon and extra cheese. Enjoy!

Notes:

• Preheating the sweet potato croutons in step 2 will ensure they defrost and fully cook to crispy perfection with the mushrooms