Stuffed Mushrooms


Veggie Stuffed Mushrooms Baked
(“Yummy, Yummy, Yummy! – Did I say, Yummy?”)

(Click here for a Raw Version of Veggie Stuffed Mushrooms)

Wash and dry Mushrooms (Portabella preferred though any edible Mushroom is a friend of mine)
Carefully remove stems (Do not discard stems)
Bring steamer to hard boil. Take off burner.
Add Mushrooms & cover pot.
Subject the mushrooms to the steam for 20 to 30 seconds or so. Take them out of the pot promptly to cool.

Using food processor, mince vegetables of chosen sorts. (* & ** See below)
Saute‘ w/ lots of butter in a hot fry pan for just a moment
Set aside to cool.

When cooled, stuff the mushrooms with the minced veggies.
(Try adding a clove of Garlic from Baked Garlic Bulb recipe above into the center of the stuffing, so yummy!)
Dribble melted butter over the top with a sprinkle of Sesame Seeds.

Or sprinkle with ‘Like Parmesan’

(They are actually edible and quite good at this point)

Place over a wire rack above an oven dish.
Bake in an oven at 400 degrees for about 10 to 20 minutes or so depending on the ingredients and how soft you’d like them to be –
If the stuffing is juicier *** then bake longer to dry out more, maybe 20 to 30 minutes.

*I use all sorts of combinations* 1 basic combo is:
About 25 Mushrooms depending on the type and how big they are
1 Carrot, 1 Celery stick, 1 Onion, 2 cloves of Raw Garlic,
All of the discarded stems from the Mushrooms,
Herbs and Spices of choice –
Unsalted butter (always)

Add drizzles of Lemon over each stuffed Mushroom with Braggs Liquid Aminos when serving over a bed of dark leafy greens

** Millet works as a good filler. Simply mix together with minced ingredients. Bake for a shorter time.

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