Hot Stuffed Mushrooms
|Field mushrooms||4 Large (Use Flat Variety)|
|Olive oil||2 Teaspoon (10 Milliliter)|
|Button mushrooms||2 Ounce, diced (50 Gram)|
|Green pepper||1 Small, deseeded and diced|
|Capers||2 Teaspoon (10 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Fresh whole wheat bread crumbs||1 1⁄2 Ounce (40 Gram)|
|Dried thyme||1 Teaspoon (5 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Sesame seeds||15 Milliliter (1 Tablespoon)|
|Gomasio/Salt if preferred||To Taste (As Per Taste)|
|Black pepper||To Taste|
|For the dressing|
|Yogurt||1⁄3 Pint (200 Milliliter)|
|Tahini||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
1.Remove the stalks of large mushrooms and steam the caps for 3-4 minutes until soft.
2.Preheat the oven to gas mark 4, 180 degrees.
3.Take a shallow heatproof dish, put the mushroom caps in it by placing the rounded side down.
4.Take a pan, heat oil in it and fry the diced mushrooms with green peppers, capers and garlic for 3-4 minutes until tender.
5.Once done, turn off the flame and stir in breadcrumbs with thyme, lemon juice and sesame seeds.
6.Add seasoning of gomasio, pepper and cayenne.
7.Transfer the mixture on top of mushroom caps and bake for 10- 15 minutes or grill on moderate for 4-5 minutes.
8.Combine yogurt, lemon juice, tahini and garlic.
9.Serve warm mushrooms with the yogurt dressing.