Sourgrass Stuffed Mushrooms Recipe

Sourgrass, or Oxalis, is a commonly recognized wild plant noted for its tangy, lemon-like flavor due to the oxalic acid in its leaves. This unique taste makes it an excellent addition to various dishes. In addition to its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient for your culinary repertoire.

How to Identify Sourgrass

Here’s how you can recognize sourgrass in the wild:

  • Leaves: Sourgrass has trifoliate leaves, each stem bearing three heart-shaped leaflets that resemble clover.

  • Flowers: The plant produces small yellow flowers with five petals, usually blooming in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste:  The best way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Tender mushroom caps are filled with a flavorful mixture of breadcrumbs, garlic, Parmesan cheese, and chopped sourgrass. Baked until golden and crispy, these stuffed mushrooms are sure to impress your guests with their savory taste and elegant presentation.

Ingredients:

  • 12 large white mushrooms, cleaned with stems removed

  • 1/2 cup breadcrumbs

  • 2 cloves garlic, minced

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped sourgrass leaves

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Optional: chopped fresh herbs (such as parsley or thyme) for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare Mushrooms: Clean the mushrooms with a damp cloth to remove any dirt, remove the stems, and discard or reserve for another use.

  3. Arrange Mushroom Caps: Place the mushroom caps on a baking sheet lined with parchment paper, gill-side up.

  4. Prepare the Filling Mixture: In a mixing bowl, combine breadcrumbs, minced garlic, grated Parmesan cheese, chopped sourgrass leaves, olive oil, salt, and pepper. Mix well until all ingredients are evenly distributed.

  5. Fill Mushrooms: Spoon the filling mixture into each mushroom cap, pressing it down gently to pack the filling.

  6. Bake: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and crispy.

  7. Remove from Oven: Remove the stuffed mushrooms from the oven and let them cool for a few minutes.

  8. Garnish and Serve: Garnish with chopped fresh herbs, if desired. Serve warm.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado