Pretty Lady Roasted Grape Stuffed Mushrooms

Pretty Lady Roasted Grape Stuffed Mushrooms

Ingredients

  • 2 cups Midnight Beauty Grapes
  • 4 large portabello mushrooms
  • ¼ cup shallot, chopped
  • ¼ cup olive oil, divided
  • 2 Tbsp fresh rosemary, chopped
  • 1 cup asiago cheese, shredded (plus extra for topping)
  • ½ cup macadamia nuts, chopped
  • ¼ cup italian bread crumbs
  • Sea salt, to taste
  • Chili flakes, to taste

Directions

  1. Prepare the Mushrooms
    • Preheat the oven to 425°F.
    • Remove stems and gently clean the portobello mushrooms.
    • Brush all sides with 2 tablespoons of olive oil and season lightly with sea salt and pepper. Set aside on a parchment lined baking sheet.
  2. Roast the Grapes
    • On a separate parchment lined baking sheet, spread out grapes and shallots.
    • Drizzle with the remaining olive oil, then sprinkle with rosemary, sea salt, and chili flakes. Toss to coat.
    • Roast for 10–15 minutes, until the grapes are just beginning to burst. Remove from the oven (they’ll continue to cook in the mushrooms).
  3. Make the Filling
    • In a medium bowl, combine the roasted grapes and shallots with asiago cheese, bread crumbs, and macadamia nuts. Gently stir to blend without crushing the grapes.
  4. Stuff the Mushrooms
    • Arrange mushroom caps gill-side up on a baking sheet.
    • Spoon the grape mixture evenly into each cap.
    • Top with an extra sprinkle of asiago cheese.
  5. Bake and Finish
    • Return mushrooms to the oven and roast for 5–8 minutes, until the cheese is melted and golden.
    • Remove from the oven and let cool slightly before serving.

Serving Alternatives

  • Make it bite size: use baby portobello mushrooms for an appetizer to share.
  • Make it vegan: omit the cheese.
  • Make it protein packed: add brown italian sausage to the roasted grape mixture before topping the mushroom.