Sunday, May 07, 2017

Recipe: Vegetable Stuffed Mushrooms

I made these as a side dish for dinner the other night and they were so good. 

You'll need:

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?