Stuffed Mini Mushrooms
Created by ImPat on October 31, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 25m
- Recipe #15392
Ingredients
- 18 (360 grams) button mushrooms (about 20g each)
- 2 (2 ounces) bread slices (low gi soy and linseed recommended)
- 3 anchovy fillets (finely chopped)
- 1 garlic clove (crushed, finely minced)
- 2 tablespoons fresh chopped basil
- 1 tablespoon fresh chopped parsley
- 1 lemon, zested, finely grated
- 1/2 lemon, juiced
How to Make
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Step 1: Preheat oven to 200 degree Celsius.
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Step 2: Line a large baking tray with non-stick baking paper (parchment).
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Step 3: Pull the stalks off the mushrooms, then cut a thin layer off the base.
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Step 4: Using a food processor process the bread until fine crumbs form.
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Step 5: In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
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Step 6: Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
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Step 7: Transfer to a medium bowl and add the basil, lemon zest and lemon juice, stirring until well combined.
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Step 8: Divide filling among the mushroom cups, pressing down slightly.
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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.
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Step 10: Serve.
Nutritional Facts
- 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