RACHEL'S FABULOUS NUTTY STUFFED MUSHROOMS
I find clam and schmear stuffed mushrooms to be pretty icky and overly creamy (like I'm just eating a brick of cream cheese.) So I decided to make up my own that are vegetarian-suitable with a creamy consistency, but not the richness and calories. But they have a fabulous crunch, and are bursting with flavors! This is enough to stuff about 20-30 medium-sized mushrooms give or take, so I put down 25. Please note that's just approximate! The recipe lends itself perfectly fine to doubling and tripling if you're making a ton for a party.
Provided by the80srule
Categories < 60 Mins
Time 45m
Yield 25 stuffed mushrooms, 25 serving(s)
Number Of Ingredients 13
Steps:
- Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
- Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375°F.
- In a saucepan or frying pan, heat the olive oil.
- Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
- In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
- Add the paprika, nutmeg, and white pepper.
- Pour in the can of diced tomatoes and mix well.
- Add the cilantro, walnuts, and browned onion/mushroom mix.
- Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
- Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
- Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
- Top the caps off with the remaining crumbled cornbread.
- Bake for 10-15 minutes or until the sides and tops have browned.
- I think they're best served warm, but you can also serve them chilled.
Nutrition Facts : Calories 33.7, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 44.9, Carbohydrate 2.9, Fiber 0.6, Sugar 1.8, Protein 1.4
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