Moringa Stuffed Mushrooms
Moringa stuffed mushrooms brag an intense blend of flavors in every bite. We used 3.5 ounces of fresh Moringa in our stuffed mushrooms, but we guarantee that the Moringa leaf powder will make a terrific substitute for the filling. We used a mouth-watering blend of sour cream, cream cheese, and mozzarella with artichoke and fresh Moringa leaves. After preparing the mushrooms, we roasted them briefly to dry them. The cheesy vegetable goodness was dolloped on top and then sprinkled with a combination of almond flour, cheese, and spices. The stuffed mushrooms were then warmed and crisped in the oven–pure delight for the tastebuds! Everyone but the 3 year old was left asking for more! To us, this is a perfect blend of yumminess!
Be sure to fully remove the gills from the mushrooms in the preparation to enhance the crispness of your final product. We utilized a “4-year old” to remove the stems and a melon scoop to remove the gills. Since the mushrooms themselves require the most time in preparation, you may also want to try a larger mushroom such as the shiitake.
These Moringa stuffed mushrooms can be assembled ahead of time and then cooked just prior to serving. They seem to disappear when they are warm and crisp right out of the oven!
The Moringa stuffing itself can also be served as a dip or spread for crusty breads, crackers, or even vegetables.
This recipe will work well with fresh or dried Moringa. Regardless of your choice, we promise that when the last one disappears, it will leave someone craving more.
Adapted from Pop Sugars’ Mushrooms Stuffed With Artichoke and Spinach Dip.