MEATLESS STUFFED MUSHROOMS
These tasty stuffed mushrooms are an original recipe I have come up with over the years. They are meatless and they are also gluten-free and lactose-free. The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity. Whenever I make these there are never any left overs so I think they're pretty good.
Provided by Michelle of the shi
Categories Vegetable
Time 40m
Yield 16 caps, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Clean the mushrooms and separate the caps from the stems, keeping the stems to use later.
- Slice off a thin piece across each cap's inside so the mushroom's opening becomes wider and flatter. Also save these mushroom scraps.
- Place your mushroom caps, open-side-up, on a large cookie sheet or non-stick pan (pizza pans work nicely).
- In a food processor, combine garbanzo beans, mushroom pieces and onion. Chop them into a fine, nearly paste-like consistency.
- In a skillet, saute garlic in margarine, then place the processed combination in the pan and cook over medium-high heat.
- Stir in oil, corn meal, basil, parmesan cheese and salt.
- Keep mixing well as you continue to cook the ingredients together for about 2-3 minutes.
- Allow the stuffing to sit in the pan and cook for a few minutes, browning and crusting slightly. Turn, and brown the other side.
- After approximately 7-8 minutes, the stuffing is ready to be scooped into the mushroom caps. (Spritzing the mushroom caps with cooking oil is recommended.).
- Using a normal kitchen spoon, scoop generous mounds of the stuffing into each cap, pressing firmly to create packed mounds on each cap. Any leftover stuffing can be sprinkled around the caps.
- Bake at 350° for 20-25 minutes.
Nutrition Facts : Calories 326.7, Fat 16.3, SaturatedFat 4.9, Cholesterol 16.5, Sodium 466.2, Carbohydrate 33.8, Fiber 5, Sugar 5, Protein 13.8
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