Funghi Ripieni di Sardina

(Smoked sardine stuffed mushrooms) 

  • Prep Time: 15 min

  • Cook Time: 35 min

  • Yield: 4 servings



  • 2 cans of Polar Brisling sardines

  • 2 6 oz. box of white or cremini mushrooms (~24)

  • 1 medium sized onion

  • 1 tbs of minced garlic / 4 cloves garlic

  • 1/8 cup white wine

  • ¼ cup of almond flour

  • ½ tsp of salt

  • 6 sprigs of fresh thyme / 1 tsp of fresh thyme

  • 3 sprigs of fresh oregano / 2 tsp of fresh oregano

  • 1 egg



  1. Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, onion, garlic, wine, almond flour, salt, egg, 4 sardines, leaves from thyme and oregano into the food processor.

  2. Pulse until it is finely chopped and mixed.

  3. Fill the mushroom caps with the mixture, adding a piece of sardine into each mushroom cap in the center.

  4. Put the mushroom caps on an baking sheet lined and covered with tin foil.

  5. Bake in a preheated 350 degree oven for about 25 minutes. Uncover and bake for another10 minutes to give it some color. When the mushrooms are done, they will start to leak water and be hot all the way through.

  6. Serve with salsa, juice of lemon, or green goddess dressing.