Sunday, May 07, 2017
I made these as a side dish for dinner the other night and they were so good.
10-12 White mushrooms
2 Broccoli florets
3 Brussel Sprouts
3 TBSP finely diced tomato
1 tsp finely diced cilantro
1 tsp Lemon juice
Salt and Pepper to taste
What To Do:
Remove stems from mushrooms and place mushrooms stem side down in a shallow baking dish. Bake in oven at 400F for 15 minutes. Remove and let cool for 10 minutes. Blot with a paper towel to remove any moisture that leaked out of the mushrooms.
Finely chop the mushroom stems, broccoli florets, and brussel sprouts, add everything you just chopped to a saute pan with a TSBP butter and saute over medium heat for 10 minutes. Let cool.
Next, finely chop the tomato and cilantro and add to a bowl with lemon juice.
After everything has cooled for 10 minutes, add the tomato and cilantro mix to the sauteed vegetables and mix together. Add 1/4 tsp of salt and pepper or as much as you want and mix well.
Using a small spoon, scoop the mixture into the mushrooms and bake an additional 10 minutes. Enjoy.
Depending on the size of your mushrooms, you may find you have a little of the mixture leftover. I've used it in my salad, in breakfast burritos, mixed in eggs and also with chicken or meatloaf.
Do you like stuffed mushrooms?
Posted by Mary Kirkland at 12:00 AM