Tuesday, 1 April 2014

Tuscan Stuffed 'Shroom
Caps

 
I love finding huge mushroom caps at the grocers!
For me that means it's time to make a great stuffed mushroom cap!
These button 'shrooms are so huge
I can't decide if they are an appy', starter, side or meal!
Either way,
they are delicious
 have a moist filling, and are full of colourful vegetables and legumes, you will feel like you are at the green hills of Tuscany.
These have Canadian Lentils, full of protein, fiber
and of course if it's my recipe, so low in fat!
 
Tuscan Stuffed 'Shrooms



12 large button mushrooms

1/4 cup chopped red pepper

1/4 cup chopped yellow zucchini

3 tbsp chopped parsley

1 green onion, minced

1 tsp chili flakes

 EVOO

 salt

1/2 cup canned greens lentils, drained & rinsed

2 tbsp red pepper humus



Remove the stems from the mushroom and dice.

Add oil to a preheated med. size skillet add 1 tbsp oil, begin to sauté all of the mushrooms on both sides, just to slightly soften, adding a pinch of salt to the inside of each mushroom.
 
 

Remove to a baking sheet, gill side up.



Filling: 
Add 2 tbsp EVOO to the same skillet and begin to sauté all of the vegetables, herbs, chili and seasonings. Cook on med. heat until slightly softened approx. 5 min.


Add the lentils, stir to mix. Set aside to cool for 5 min. Stir in the hummus to bind. 


Fill the mushroom caps with the filling.


 Press the mixture into the caps to finish all of the stuffing.

Topping

1/2 cup bread crumbs, seasoned
I used gluten free crumbs

1 tbsp parmesan

3 tbsp EVOO

 In the same skillet, add the topping mixture, stir.

Sprinkle and press the crumb topping onto each 
 mushroom


You may have some leftover depending on the size of mushrooms.


Bake in a preheated 375F for 15min.

Enjoy with love!


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