Sorghum Stuffed Mushrooms

12.14.16 / Comment

CroppedEdititsorghum stuffed mushrooms

Our bite sized Sorghum Stuffed Mushrooms are the perfect appetizer for any time of the year!  These were initially created by Chef Timothy Walker for an event to showcase sorghum, but we recreated this recipe so it could easily be made at home. For more sorghum recipe inspiration, try out our Sorghum Chicken Jambalaya, Asparagus and Mushroom Sorghum Risotto, or Chickpea and Sorghum Vegetable Bowl.

These mushroom bites are bursting with flavor, thanks to the different types of cheeses used. The creamy textures and unique flavors found in the cheese make a harmonious conjunction with the hearty flavors of mushrooms and sorghum, but yet it packs a nutritional punch. Not only is sorghum a good source of whole grains, but studies have shown that it can reduce glucose responses. This may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose! Make sure to follow the package directions when cooking sorghum. You can also batch-cook sorghum with a pressure cooker (1 cup whole grain sorghum + 2 cups water = 20 minute cooking time) or a slow cooker (1 cup whole grain sorghum + 3 cups water = 4 – 5½ hours cooking time on high). So go ahead and serve these tasty bite sized mushrooms at your next party–they are sure to be a crowd-pleaser!

Re-sizedToEditWhole Grain Sorghum & spinach stuffed mushrooms

Sorghum Stuffed Mushrooms
Prep time:
Cook time:
Total time:
Serves: 26 mushrooms
  • 26 button or bella crimini mushrooms, de-stemmed
  • 1 cup whole grain sorghum, cooked
  • 6 ounces spinach, washed
  • 4 ounces Parmesan cheese, grated
  • 1 ounce mozzarella cheese, shredded
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 ounces smoked Gouda cheese, shredded
  • Equipment
  • Medium mixing bowl
  • Sheet pan
  • Parchment paper
  1. Preheat oven to 350°F
  2. Thoroughly wash and dry mushrooms.
  3. In a medium bowl mix sorghum, spinach, Parmesan cheese, mozzarella, and pepper. Set aside.
  4. Line a sheet pan with parchment paper. Place the mushrooms on the sheet pan and season with salt.
  5. Stuff the mushrooms evenly with the sorghum and spinach mixture, and top each mushroom cap with smoked Gouda.
  6. Bake for 15 minutes.
  7. When done, remove from oven and serve warm.
Serving size: 1 mushroom Calories: 61 calories, Fat: 2 grams, Saturated fat: 1 gram, Carbohydrates: 6 grams, Sugar: 1 gram, Sodium: 124 milligrams, Fiber: 0 grams, Protein: 1 gram, Cholesterol: 4 milligrams
*You can substitute any of the cheeses for your favorite cheese or feel free to use less cheese if desired. If you are dairy free or vegan, use soy or vegan friendly products. [br][br]*Disclaimer: Triad to Wellness is a consultant for the Sorghum Checkoff however we were not compensated for this post. All opinions are our own.

(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function.

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