These turned out quite tasty and somewhat elegant, perfectly suitable to serve to guests. You can also change them up in many ways by changing the spices a bit. They are very easy to make, and they reheat well if you do not eat them all.
Ingredients:
6 Large White Mushrooms
1 med zucchini, peeled and finely diced
1/4 cup red onion finely diced (you can use a bit more if you really like onion)
1/4 cup roasted red pepper finely diced
3 cups fresh spinach chopped finely
6 Mushroom Stems finely diced
1 tsp minced garlic
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh oregano (or 1/2 tsp dried)
5-6 drops of Liquid Smoke (optional but gives it a good flavor, you could also substitute with a small sprinkle of smoked paprika)
S&P to taste
1/2 cup Nutritional Yeast, plus 2 tsp extra.
Preheat oven to 400 degrees F. Clean mushrooms, remove the stems and set aside to dice. Put mushroom caps in non stick baking pan. Combine the rest of the finely diced ingredients except for the spinach and nutritional yeast in a saucepan and simmer with T of water if needed until tender and most of the moisture has cooked away. Then add the spinach and cook on low for a few more minutes. Remove from heat and drain off any excess water. Use paper towels to remove any more excess moisture. Now add your half cup of nutritional yeast and stir well. The yeast replaces breadcrumbs in this recipe, keeping it a very low carb dish, and gives it a great cheesy flavor. Use large spoonfuls and generously fill up your mushroom caps. Cover with foil and bake at 400 degrees for 30 minutes or until mushrooms are fork tender. Uncover, sprinkle with the remaining 2 tsp of nutritional yeast and bake for another 10 min or until slightly browned.
Ingredients:
6 Large White Mushrooms
1 med zucchini, peeled and finely diced
1/4 cup red onion finely diced (you can use a bit more if you really like onion)
1/4 cup roasted red pepper finely diced
3 cups fresh spinach chopped finely
6 Mushroom Stems finely diced
1 tsp minced garlic
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh oregano (or 1/2 tsp dried)
5-6 drops of Liquid Smoke (optional but gives it a good flavor, you could also substitute with a small sprinkle of smoked paprika)
S&P to taste
1/2 cup Nutritional Yeast, plus 2 tsp extra.
Preheat oven to 400 degrees F. Clean mushrooms, remove the stems and set aside to dice. Put mushroom caps in non stick baking pan. Combine the rest of the finely diced ingredients except for the spinach and nutritional yeast in a saucepan and simmer with T of water if needed until tender and most of the moisture has cooked away. Then add the spinach and cook on low for a few more minutes. Remove from heat and drain off any excess water. Use paper towels to remove any more excess moisture. Now add your half cup of nutritional yeast and stir well. The yeast replaces breadcrumbs in this recipe, keeping it a very low carb dish, and gives it a great cheesy flavor. Use large spoonfuls and generously fill up your mushroom caps. Cover with foil and bake at 400 degrees for 30 minutes or until mushrooms are fork tender. Uncover, sprinkle with the remaining 2 tsp of nutritional yeast and bake for another 10 min or until slightly browned.
|
|