Stuffed Mushrooms (Veg Times)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
mushrooms
|
|
| 3 | tablespoons |
olive oil
|
|
| ¾ | pound |
tomatoes
peeled, finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| 3 | tablespoons |
chives
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
mushrooms
|
|
| 45 | ml |
olive oil
|
|
| 340.2 | g |
tomatoes
peeled, finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| 45 | ml |
chives
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.5 | ml |
lemon juice
|
|
Directions
Pre-heat oven to 350℉ (180℃).
Wipe mushrooms clean. Remove stems and save for another use.
Lightly oil baking sheet with 2 tablespoons oil and lay mushrooms on it stalk side up.
Pour ½ teaspoons olive oil over each one and bake for 20 minutes.
Remove from oven and set aside to cool.
Combine tomatoes, garlic and scallions on a chopping board and chop unil reduced to a puree.
Put in a bowl and stir on the chives and salt and pepper.
Stir in the rest of the oilve oil and lemon juice.
Fill each mushroom cap and serve.
