VT Thanksgiving Cookbook

[Guest guest]

Two mushroom appetizers.

 

Stuffed Mushrooms

Would-You-Like-A-Bite Stuffed Portobello Mushroom

 

* Exported from MasterCook *

 

Stuffed Mushrooms

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 16

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 large mushrooms

(about 2 inches across)

3 tablespoons olive oil

3/4 pound tomatoes

peeled and finely chopped

(about 2 cups chopped)

1 clove garlic -- crushed

1 bunch scallions -- thinly sliced

3 tablespoons chopped fresh chives

(or 2 teaspoons dried)

Salt and freshly ground black pepper -- to taste

1/2 teaspoon fresh lemon juice

 

MAKES 8 SERVINGS

 

This recipe makes delicious hors d'oeuvres. You might want to double the

recipe if you're expecting a big crowd.

 

Preheat oven to 350F. Wipe mushrooms clean. Remove sterns. Lightly oil a

baking sheet with 2 teaspoons oil and lay mushrooms on it stalk side up.

Pour 1/2 teaspoon of oil over each one and bake 20 minutes. Let cool.

 

Combine tomatoes, garlic and scallions on a chopping hoard and chop until

reduced to a puree. (Or process in a food processor for a few seconds,

being careful not to overprocess.) Put mixture in a bowl and stir in

chives, salt and pepper. Stir in remaining 1 tablespoon, olive oil and

lemon juice. Fill each mushroom cap with mixture.

 

Per serving: 126 Calories; 2g Protein; 11g Fat; 8g, Carbohydrate; 0mg

Cholesterol; 12mg Sodium; 2g fiber.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Would-You-Like-A-Bite Stuffed Portobello Mushroom

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 25

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup sweet onion -- diced

1 teaspoon olive oil

1 pinch brown sugar

1/2 cup crumbled firm tofu -- squeezed dry

salt -- to taste

1 large portobello mushroom

cleaned and stem removed

1 pinch freshly grated nutmeg

***HERB GARNISH***

chopped fresh mint

OR parsley

OR cilantro

 

One large portobello mushroom will feed two people, so increase the recipe

as needed for your Thanksgiving guests.

 

Preheat oven to 350 F. Saute onion with oil and sugar over medium-low heat

until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt;

lightly brown tofu. Remove from heat.

 

Place mushroom, stem side up, on a baking sheet. Mound filling over stem

side of mushroom; dust with nutmeg. Bake 10 to 15 minutes on middle oven

rack. Garnish with mint, parsley or cilantro. To serve, slice into wedges.

 

Per serving: 83 Calories; 6g Protein; 4g Fat; 6g Carbohydrate; 0mg

Cholesterol; 249mg Sodium; 2g fiber.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -