Savory Stuffed Mushrooms
by Lean Green Dad
This recipe comes to us via Lean Green Dad, a friend of Whole Kids Foundation and a lifestyle blog with creative and effervescent content about food, family and fun!
- 2 large packages of large white or crimini mushrooms
- 2 tbsp. olive oil (optional)
- 1 sweet onion – peeled and diced
- 3 cloves of garlic – peeled and minced
- 4 stalks of celery – cleaned and finely chopped
- 1 tsp. of freshly chopped sage
- 1 tsp. of freshly chopped parsley
- 1 tsp. of freshly chopped rosemary
- 1 tsp. of freshly chopped thyme
- 1 tsp. of coriander
- 1 tsp. of freshly ground black pepper
- 1/2 cup vegetable broth
- 6 slices of Ezekiel bread (found in freezer section) – well toasted and crispy
1. Preheat oven to 350 degrees.
2. Rinse your mushrooms and remove the stems. Once you have removed the stems, place them on a clean towel, cap side up.
3. While the mushrooms are drying, prepare your homemade dressing by toasting six slices of Ezekiel bread.
4. After your toast has gotten nice and crispy, let it cool and then cut it into small cubes.
5. In a large skillet, cook the onion and celery in the olive oil (optional) over medium heat, stirring often, until the vegetables become clear. Keep an eye on them. After around five minutes, add in the herbs, spices, and garlic and cook for another two minutes.
6. Add 1/2 cup of vegetable broth and your small cubes of toast. Make sure there are no dry pieces of bread by stirring gently. You want your bread to be saturated with liquid and begin to form into a lumpy, spoonable dressing mixture. This could take three to five minutes.
7. Place a spoonful of dressing into each mushroom cap and place them cap side down in an oven-safe dish to cook for 30 minutes. Once they have cooled, enjoy!
*Health Watch – This recipe contains olive oil. While many of the oils in these products are non-GMO, all oils are high in saturated fat, calorically dense, and should be limited or eliminated to maintain a healthy lifestyle.