Stuffed Mini Mushrooms
Recipe: #15392
October 31, 2014
Categories: Side Dishes, Lemon, Appetizers, Mushrooms, Brunch Christmas, Fathers Day, Mothers Day, Oven Bake, Diabetic, Non-Dairy, more
"From BH&G's Diabetic Living issue 12 2007."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (193.5 g)
- Calories 84.7
- Total Fat - 3.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.9 mg
- Sodium - 147.9 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.8 g
- Sugars - 5.2 g
- Protein - 5.2 g
- Calcium - 28.3 mg
- Iron - 0.9 mg
- Vitamin C - 40.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 200 degree Celsius.
Step 2
Line a large baking tray with non-stick baking paper (parchment).
Step 3
Pull the stalks off the mushrooms, then cut a thin layer off the base.
Step 4
Using a food processor process the bread until fine crumbs form.
Step 5
In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
Step 6
Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
Step 7
Transfer to a medium bowl and add the basil, lemon zest and lemon juice, stirring until well combined.
Step 8
Divide filling among the mushroom cups, pressing down slightly.
Step 9
Put on a lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
Step 10
Serve.
Tips
No special items needed.
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