Saturday, March 3, 2012

Stuffed Mushrooms

So I just have to say that Mushrooms are with out a doubt one of the best foods ever.    In our package from greenling yesterday we got a half a pound of these beautiful button mushrooms.  They were so perfect; white and moist but still firm.

I decided to make this recipe for lunch and I hope that you enjoy it as mush as we do!

- Baby Bellas or Button mushrooms
- 1 cup of whole wheat bread crumbs (Fresh is better)
- 3 Tbsp extra virgin olive oil
- 1 medium red onion, chopped
-1 clove of garlic, pressed
-2 Tbsp fresh parsley, chopped
-1 tbsp fresh basil, chopped
- 1+ Tbsp nutritional yeast
- Lemon juice to taste (optional)

If making your own bread crumbs, process about 2 slices of whole wheat bread in a food processor.   This makes about 1  cup of bread crumbs.    Set aside. 

Remove stems from mushrooms and chop them right up.  Toss mushroom tops lightly in 1 tbsp of olive oil and place on backing sheet.  Heat the rest of the oil in a pan over medium high heat.  Add garlic, onions and chopped up stems and sauté for 7 minutes.  Stir in salt, and then bread crumbs, basil, and parsley.

Evenly distribute mixture to mushroom caps.  Bake for 30-45 minutes, depending on the size of your mushroom caps and any considerations that your oven has.  Keep an eye on them that they don't get too brown. About five minutes before time is up sprinkle a tiny bit of nutritional yeast over the open and return to oven.  Remove and sprinkle with lemon juice.    Serve with a fresh salad or as a passed appetizer, and enjoy!