Baked Stuffed Mushrooms
|Onion||1 Small, chopped|
|Bread crumbs||1 Cup (16 tbs)|
|Sprouted lentils||1 Cup (16 tbs), chopped|
|Heavy cream||2 Tablespoon|
|Ground pepper||To Taste|
|Ground nutmeg||1⁄2 Teaspoon|
|Grated parmesan cheese/Swiss cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 375°.
Remove stems from mushrooms and chop them fine.
In heavy skillet, melt 2 tbsp.butter.
Saute onion until soft.
Add chopped mushroom stems and saute briefly.
Stir in bread crumbs, lentils and seasonings.
Moisten with cream.
Melt remaining tbsp.butter and brush mushroom caps.
Place caps open side up and fill with lentil-onion mix.
Place in buttered baking dish.
Sprinkle with cheese.
Bake for 15 minutes.