Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: Makes 20 mushroom caps.

Garlic mustard never tasted so good. Blended with the right amount of lamb's quarters, these stuffed mushrooms will impress even the pickiest eater you know.

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Ingredients

>> 20 large white mushrooms
>> 125 grams (1/2 package) of cream cheese
>> 1 cup finely chopped garlic mustard leaves
>> 3/4 cup finely chopped lambs quarters leaves
>> one large onion, chopped finely
>> 1 1/2 cups grated cheese
>> 1 tablespoon melted butter

Instructions

Preheat oven to 350 degrees F.

Wash mushrooms. Remove the stems from the mushrooms and hollow out any excess to create space within the mushroom for the filling.

In a bowl mix the cream cheese, both greens and onions. Be sure everything is mixed well. Baste each mushroom with melted butter; make sure you cover all of the mushrooms so they won't dry out. Spoon the filling into each mushroom.

Place mushrooms on a parchment paper covered baking sheet. Sprinkle as much grated cheese as you desire. Sprinkle the cheese with garlic powder (optional). (For this recipe I also sprinkled dehydrated wild leek leaves.)

Place them in the oven for approximately 20 minutes. Broil to crisp up the cheese.

Let cool and enjoy!

Wild Edibles in Recipe: Garlic Mustard, Lamb's Quarters

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes