Wednesday, August 7, 2013

stuffed mushrooms


I made these stuffed mushrooms inspired by the ones my cousin Elizabeth made for me. We were here at the beach a few weeks ago and she made dinner for everybody. She cooked pasta and shrimp and, for me, instead of shrimp, she created these delectable vegan stuffed mushrooms!

I thought they'd make a nice addition to a veggie plate. One thing I look forward to when I come to St. Simons is the local vegetable stand. They always have a great selection of shelled peas and really good tomatoes. Today I got the last bag of crowder peas.

The crowder peas were cooked in salted water and I added a dollop of earth balance when they were done.
The potatoes were roasted with olive oil, garlic, and salt, and garnished with fresh chopped parsley.
The tomatoes were sliced and sprinkled with salt and pepper.

for the mushrooms--
about 12 baby bella mushrooms
about 8 shitake mushrooms, stems removed, and chopped small
6 green onions, white part and light green only
3 cloves of garlic, minced
1/8 tsp nutmeg
2 tsp bragg liquid amino
3/4 tsp fresh thyme leaves, chopped
2 handfuls of spinach, chopped
1 TB nutritional yeast
salt and pepper
breadcrumbs

Clean* and de stem all the mushrooms.  Saute the garlic, onion, shitake mushrooms, and nutmeg in a bit of olive oil until everything has softened and is cooked through.  Add the spinach, thyme, and  braggs, and cook until spinach is wilted. Turn off the heat and stir in the nutritional yeast and season with salt and pepper.
Lay the bella mushrooms on a parchment lined baking sheet and scoop the veggie mixture, by the teaspoonful, into the bella mushrooms.
Sprinkle the tops of the mushrooms with bread crumbs and bake at 375 for about 15 minutes, until the breadcrumbs are turning golden.
*It has taken me a long time to not wash mushrooms. Just seemed unnatural, but I've finally gotten used to wiping them clean with a damp cloth. This way they retain their structure/flavor.

veggie plate for two

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