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Mushroom Stuffed Mushrooms
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All Ingredients Needed For This Recipe:
1 Small Onion
8 Ounces White Mushrooms
1/2 Red Pepper
6 Cloves Garlic
2 Ounces Baby Spinach
2 Ounces Olive Oil
1/4 tsp. Ground Black Pepper
1/2 tsp. Salt
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1/2 Cup Walnuts
2 Slices Whole Grain Bread
12 Leaves Fresh Sage
1 Egg
1 Tbs. Soy Sauce
1 Tbs. Lemon Juice
12 Portobello Mushrooms, medium size
1/4 Cup Lime Juice, optional garnish
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Heat Oven To 350°
Wipe mushrooms clean with a clean towel.
Slice mushrooms.
Dice peppers and onion.
Mince Garlic.
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Place oil into a hot pan.
Add onion, mushroom, and red peppers.
Cook and stir for a couple of minutes and add garlic.
Cook and stir ingredients another couple minutes, until onions and mushrooms become golden brown.
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Add salt, pepper and spinach.
Cook and stir another minute.
Spinach will wilt into the other vegetables.
Remove from heat and let cool.
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Side Note:
If you add some cooked tofu to this pan you will have a delicious breakfast tofu scramble.
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Add cooled onion-mushroom mixture to a food processor.
Add sage, walnuts, bread, egg, soy, and lemon.
Pulse machine about 30 times to grind all ingredients together.
Remove stuffing from machine.
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Pull the stem out of the mushroom and discard.
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Fill each mushroom with about 2 Tablespoons of stuffing.
If you have a little stuffing left over just add it to the mushrooms.
Place mushrooms onto a sheet pan.
Bake mushrooms for 25 minutes.
Remove from oven and let cool for a while.
Garnish each mushroom with 1 teaspoon of fresh lime juice or serve with:
Chipotle Salsa and/or Tahini Sauce
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Serving Size 1 Stuffed Mushroom
Servings Per Recipe 12
Calories 124
Calories from Fat 75
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 16mg
Sodium 214mg
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 3g
Protein 4g
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