Sunday, 20 October 2013

Stuffed Mushrooms

These stuffed mushrooms have an Italian flavour and are perfect for party appetizers. This is a recipe of my husbands that was adapted from a bunch of different recipes put together.



Stuffed Mushrooms
Serves 4
Calories per serve 300

Ingredients

15 medium mushrooms
16 oz Veg Mince (I used Helen's Kitchen which was only 12 oz)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage
1/4 tsp fresh black pepper
1/4 tsp ground red pepper
1/4 tsp ground coriander seed
1 cup Italian bread crumbs*** (we ended up needing 2 cups of breadcrumbs because the Helen's Kitchen vegan mince is a bit liquidy)
1 egg replacer
4 Tbls vegan butter, melted or soft


Method

Preheat oven to 400F.
Wash and dry mushrooms and pull out stems. Keep the stems to the side.
Place mushrooms stem side up onto a baking tray.
In a food processor add mushroom stems, vegan mince, egg replacer, all the herbs, seasonings and spices.
Mix well then pour mixture into a bowl.
Add the breadcrumbs and butter and mix thoroughly, you want the consistency of cookie dough so that you can mold pieces. If it's too liquidy add more breadcrumbs.
Take a mushroom one at a time and add a small amount to the inside pressing into all the creases.
Take a bit more and mound on top of the mushroom.


Repeat until all are done.
Bake for around 20-25 minutes, or until the tops are golden brown.


***We used regular GF breadcrumbs and made them Italian by adding the following herbs and spices;

  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil


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