Stuffed Mushrooms that Rock!
One of my favorite things to eat are mushrooms. I love mushrooms! When you are in the mood for a delicious and homemade meal that’s appetizer size or meal size, check out this recipe. I have variations to share as well.
About 30 medium size crimini mushrooms with stem and gills out
2 celery stalks chopped finely
2 medium carrots chopped finely
stems of mushrooms chopped finely
1/2 medium yellow onion chopped finely
1/2 cup of Italian parsley chopped
3 garlic cloves chopped finely
1/2 cup of toasted bread crumbs or 1/2 cup of ground almonds (to keep carb count down)
1/2 cup of good quality Parmesan cheese – optional You can also use Nutritional Yeast as vegan option or almond mozzarella from TJ’s
sea salt and cracked pepper to taste
1 T of coconut oil
Directions: Heat up skillet with coconut oil. Preheat oven to 375. When skillet is ready, add onion and saute for 2-3 minutes. Add in the remaining vegetables. Saute until tender about 8 minutes. Remove from heat and place into a bowl. When cooled, add egg, bread crumbs, and Parmesan cheese. Mix together until well combined. Place mushrooms onto baking sheet and scoop mixture into each mushroom until stuffed. Place in oven for about 25 minutes and cook until lightly browned on top. Serve immediately. Enjoy!