Vegan: Mushrooms Stuffed With Bread Crumbs, Parsley And Garlic

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Mushrooms Stuffed With Bread Crumbs, Parsley And Garlic

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 21

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 large white button mushrooms -- up to 16

(about 12 ounces) -- washed

stemmed and stems reserved

2 tablespoons extra-virgin olive oil

2 tablespoons marsala or port or sherry

3/4 cup finely ground soft white bread crumbs

1 tablespoon finely chopped fresh parsley

2 cloves garlic -- finely chopped

Salt and freshly ground black pepper -- to taste

 

Makes 4 to 6 servings

 

The natural affinity of mushrooms and marsala is apparent in the first bite

of these scrumptious stuffed mushrooms from Sicily. Use only the

cultivated white variety here, as the stronger-flavored cultivated cremini

or wild ones would overwhelm the sweet, nutty flavor of the fortified

wine. These are casual enough for eating on cocktail napkins at parties,

yet elegant enough to serve on plates as a first course.

 

Preheat the oven to 375F (190C). Cut off and discard the tough tips of the

reserved mushroom stems. Finely chop the trimmed stems.

 

Heat 1 tablespoon of the oil in a medium non-stick skillet over medium-high

heat. Add the chopped stems and cook, stirring occasionally, until most of

the liquid released from the stems has evaporated, 2 to 3

minutes. Carefully add the marsala. Cook, stirring occasionally until

most of the marsala has evaporated, about 2 minutes. Remove from the

heat. Add the bread crumbs, parsley, garlic, salt, and pepper; stir well

to combine.

 

Lightly oil a baking sheet. Rub the rounded sides of the mushroom caps

with half of the remaining oil. Arrange the mushroom caps, gill side up,

in a single layer on the baking sheet. Spoon the filling evenly into the

caps, then dab the tops with the remaining oil. Bake for about 30 minutes,

or until nicely browned. Allow the mushrooms to cool a few minutes before

serving warm.

 

Advance Preparation: The mushrooms can be stuffed and held at room

temperature up to one hour before baking. Or they can be covered and

refrigerated overnight.

 

Per Serving: Calories 110, Protein 3g, Total Fat 8g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 9g, Dietary Fiber 1g, Sodium 48mg

 

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