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?