Stuffed Mushrooms
I can’t live without mushrooms!
They have always been a staple in my diet. In my country – Poland, mushroom picking during the summer is a huge tradition. We use mushrooms in many recipes, fresh as well as dry.
Here is one of my recipes!
Stuffed Mushrooms
Ingredients:
4 large, white stuffing mushrooms, cleaned
1 tsp lemon juice
½ garlic clove
½ shallot, peeled
½ tbsp gluten free breadcrumbs or tapioca bread crumbs
2 tbsp shredded mozzarella cheese if you eat diary if not use a cashews cheese
2 tbsp fresh dill
1 tsp gluten free soy sauce
1tsp tahini
Directions:
Preheat oven to 350° F.
Remove and set aside the mushroom stems. Clean mushrooms with a brush or paper towel rather than rinsing them under cold water to prevent them from absorbing water.
Dip the mushroom caps in lemon juice to prevent discoloration and set aside.
In a food processor fitted with the metal blade, process the garlic, shallot, and mushroom stems just until chopped, not pureed. Add the bread crumbs, cheese, soy sauce and tahini. Pulse until well mixed and moistened.
Using a spoon, fill the mushroom caps with the cheese mixture, dividing it evenly among them.
Transfer the mushrooms to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until the filling browns and turns a little crispy.
In Health,
Angie
