Mushrooms Stuffed with Greens

Marc · 11-13-2007, 03:17 PM

INGREDIENTS

8 large Portobello mushroom caps (or 24-30 large Crimini or white mushrooms)
2 tablespoons olive oil
salt to taste
1 cup fresh spinach, coarsely chopped, tightly packed
1 cup chard, bok choy greens or tender young kale (Tuscan or Italan kale is good here)
1/4 cup parsley
1/4 cup fresh basil
1 garlic clove, chopped
1 tablespoon lemon zest
1/4 cup pine nuts
1 tablespoon balsamic vinegar
1/3 cup olive oil
2/3 cup Italian seasoned breadcrumbs
salt and freshly-ground pepper to taste
- 1/3 cup coarsely-grated Romano or Parmesan cheese (optional/vegan cheese if you want to use it)

Instructions:
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1. Preheat oven to 450F with one rack in the top position, and one on the bottom. Line 2 shallow roasting pans with aluminum foil.

2. Remove stems from mushroom caps, and chop coarsely. Place mushroom caps gill-side up in prepared pans and brush tops with olive oil, then sprinkle with salt.

3. Coarsely chop mushroom stems. Sautee in a skillit with a small amount of olive oil until soft.

4. In a food processor, combine the mushroom stems, greens, parsley, basil, garlic, lemon zest, pine nuts, and vinegar, pulsing until the mixture is uniformly chopped very fine.

5. Transfer to a mixing bowl. Add the seasoned breadcrumbs and salt and pepper to taste. Mix well, add olive oil. Mix well to combine.

6. Divide this filling evenly and mound onto each mushroom cap. Bake in preheated oven on the rack in the top slot for 5 minutes.

7. Then place baking pans on the bottom rack and continue roasting until mushrooms are tender, about 10 more minutes.

8. Remove mushrooms from oven and sprinkle with cheese if desired. May be served warm or room temperature.

11-13-2007, 03:17 PM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,675 Rep Power: 46	Mushrooms Stuffed with Greens INGREDIENTS 8 large Portobello mushroom caps (or 24-30 large Crimini or white mushrooms) 2 tablespoons olive oil salt to taste 1 cup fresh spinach, coarsely chopped, tightly packed 1 cup chard, bok choy greens or tender young kale (Tuscan or Italan kale is good here) 1/4 cup parsley 1/4 cup fresh basil 1 garlic clove, chopped 1 tablespoon lemon zest 1/4 cup pine nuts 1 tablespoon balsamic vinegar 1/3 cup olive oil 2/3 cup Italian seasoned breadcrumbs salt and freshly-ground pepper to taste - 1/3 cup coarsely-grated Romano or Parmesan cheese (optional/vegan cheese if you want to use it) Instructions: ------------------------------------------------------ 1. Preheat oven to 450F with one rack in the top position, and one on the bottom. Line 2 shallow roasting pans with aluminum foil. 2. Remove stems from mushroom caps, and chop coarsely. Place mushroom caps gill-side up in prepared pans and brush tops with olive oil, then sprinkle with salt. 3. Coarsely chop mushroom stems. Sautee in a skillit with a small amount of olive oil until soft. 4. In a food processor, combine the mushroom stems, greens, parsley, basil, garlic, lemon zest, pine nuts, and vinegar, pulsing until the mixture is uniformly chopped very fine. 5. Transfer to a mixing bowl. Add the seasoned breadcrumbs and salt and pepper to taste. Mix well, add olive oil. Mix well to combine. 6. Divide this filling evenly and mound onto each mushroom cap. Bake in preheated oven on the rack in the top slot for 5 minutes. 7. Then place baking pans on the bottom rack and continue roasting until mushrooms are tender, about 10 more minutes. 8. Remove mushrooms from oven and sprinkle with cheese if desired. May be served warm or room temperature. __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?