| Stuffed
Shiitake Mushrooms
Serves 4-8 as an appetizer
Appetizers don't need to be complicated.
This one works because everyone knows that it is a treat
to have shiitake mushrooms. You can boost your immune
system while savoring the flavors.
Vegetable oil spray (optional)
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons chopped fresh Italian
parsley
4 ounces sausage flavor Gimme Lean or other soy sausage
1/2
cup breadcrumbs
8 to 12 large shiitake mushrooms
Preheat the oven to 350 degrees F.
Spray a small bit of oil in
a large sauté pan placed
over medium heat. Add the onion and sauté until
it turns translucent, about 5 minutes. Add the garlic and
sauté another minute. If the mixture begins to stick,
add a tablespoon of water or broth.
Put the cooked onions and garlic into a bowl. Add the
parsley, Gimme Lean and bread crumbs and stir to combine.
Cut the stems away from the mushrooms as they are quite
tough (but you can save them for stock). Mound the filling
into the mushroom caps with a spoon, pressing firmly with
the inside of the spoon to form a smooth mound. Put the
mushrooms on a baking sheet. Bake for 15 to 20 minutes
or until the filling feels firm and hot. These must be
served hot or the filling texture will be mushy.
Note: To make breadcrumbs, you can use fresh, stale or
lightly toasted bread. Put one slice into the food processor
and process until you have crumbs.
© 2005, Jill Nussinow, MS, RD from The
Veggie Queen™: Vegetables Get the Royal Treatment
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