I am thrilled to once again be collaborating with Mushrooms Canada to bring you a Summer-inspired mushroom recipe. Though you can normally find me busy food writing on Canada’s East Coast, we are but two weeks away from welcoming a new addition to the family. So easy Summer recipes are everything right now and that means firing up the grill.
Prep time: 10 minutes | Total time: 25 minutes
¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving
- Preheat a gas or charcoal grill to medium-high heat.
- In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce. Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco.
- Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender. Serve alongside lemon slices.