I love stuffed mushrooms, but because of gluten/grain content in most commercial varieties, I don't eat them anymore. Tonight I was craving them, so I created this recipe for myself. I ate it as an entree, but it would also make a great app for any occasion. Several tablespoons olive oil or butter (I used a mix of both) 12 Mushrooms (I used baby portobellas) 1/2 onion, chopped 1/2 cup chopped red pepper 2 cloves garlic, minced 1/2 tsp salt 1/4 cup grated parmesan (optional ifyou are dairy-free) 2 Tbsp corn meal OR tapioca starch 1. Preheat oven to 425. Cut the stem out of the mushrooms, slightly hollowing out the cap. Chop the stems and set aside. 2. Place hollow caps on a cookie sheet. 3. Heat oil over medium heat. Add onions and cook for 5 minutes, until soft. 4. Add red pepper, chopped mushroom stems, garlic, and salt and cook for 5 more minutes. until all vegetables are soft.. 5. Put cooked veggies in a bowl. Add parmesan and corn meal or tapioca starch. Mix well to combine. 6. Spoon mixture into mushroom caps. Bake at 425 degrees for 15-20 minutes, until lightly browned.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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