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Mushroom Meatless Monday
By admin | May 19, 2008
I am happy to say that Meatless Monday is still going strong! Today we had stuffed mushrooms, curried rice salad, and steamed broccoli. The mushrooms were great! I used a recipe from The Vegetarian Meat and Potatoes Cookbook. For the rice salad, I tore out a recipe from Health magazine (March 2008). I would highly recommend both of these recipes! The mushrooms were so good we ate them before I took a picture:)
Balsamic Glazed Stuffed Mushrooms
- 1 pound small mushrooms ( I used Portobello’s)
- 3 tbsp olive oil
- 1 minced garlic clove
- 1/4 dry bread crumbs
- 1 tbsp parmeasan cheese
- 1 tbsp minced fresh basil ( I substituted basil pesto)
- 1/2 c balsamic vinegar
1. Trim mushrooms and remove caps. Chop stems. Heat 1 tbsp olive oil and saute garlic. Add stems and saute until soft. Transfer to bowl and add bread crumbs, parmesan, basil, and salt and pepper to taste.
2. Pour balsamic vinegar into large skillet and simmer over medium high heat until reduced by two thirds. Add mushroom caps and cook until slightly softened. Remove mushroom with slotted spoon and let cool slightly.
3. Preheat broiler. Stuff mushroom caps with bread crumb mix and place on ungreased baking sheet. Drizzle with remaining two tablespoons of olive oil and place under broiler until lightly browned on top. Enjoy!
Topics: Green Living, Vegetarian Ideas |