Stuffed Mushrooms with Duck and Fresh Cherries

You may have noticed that I love to stuff things into mushrooms, and my rationale for this is simple.  One, I love mushrooms.  Two, mushrooms provide an easy base for grain-free, gluten-free, and lower-carb ways to have a handy little appetizer.  Finally, appetizers are the new main dish, at least in my world.  For this version I decided to use some Maple Leaf Farm’s ground duck as the base, both because they had generously provided some for my freezer and, more importantly, because duck pairs so beautifully with fresh cherries, which have been abundant this season.  Seriously, I have never seen so many beautiful cherries flooding the markets.  Duck works well with all fruit but it seems to have a special affinity for cherries, and we consumed these mushrooms at an alarming rate.  This is a very easy appetizer, but the filling would also work well stuffed into some portobella caps and then cooked on an outdoor grill as a main dish.

Mushrooms with Duck, Cherries, and Feta

I added crumbled feta cheese and some fresh thyme to the filling, along with a sprinkle of Aleppo pepper.  So easy.  To remove the leaves from a sprig of thyme, just run your fingers down the stem from the top to the bottom and the leaves will all come off easily.

Stuffed Mushrooms with Duck and Fresh Cherries
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • About two dozen large-ish button or cremini mushrooms, cleaned and de-stemmed
  • 1 pound ground duck
  • 4 ounces crumbled feta cheese (or soft goat cheese)
  • 1 cup pitted, chopped fresh cherries
  • 2 stems of fresh thyme, stems removed
  • ½ teaspoon Aleppo pepper (or crushed red pepper, to taste)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Lightly oil a 9 by 13 inch baking pan, and arrange the mushrooms in a single layer.
  3. In a medium mixing bowl, stir together the ground duck, feta, cherries, thyme, and Aleppo pepper. Mound some of the mixture into each mushroom. When all of the mushrooms have been filled, bake them for 30 minutes, or until the mushrooms are soft and the filling is cooked through.

Stuffed Mushrooms with Duck, Feta, and Fresh Cherries

Our garden is in full gear right now and we have a ton of green tomatoes, carrots, baby summer squash, and beets.  The lettuce has all bolted so we are relying on the C.S.A. share to provide our salads for the time being.  Hoping to be able to post some fresh tomato recipes for you in the near future.

Thanks for reading,

-Angela

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2 Responses to Stuffed Mushrooms with Duck and Fresh Cherries

  1. Hannah July 12, 2014 at 7:15 pm #

    Oh, I love all things mushroom. I’ll have to give this a try. Thanks for sharing!
    http://familyfocusblog.com

    • Angela July 13, 2014 at 12:22 pm #

      Hannah, hope you enjoy the recipe!

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