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Hot Stuffed Mushrooms

Veggie.Lover's picture
Ingredients
  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
  Cayenne 1 Pinch
For the dressing
  Yogurt 1⁄3 Pint (200 Milliliter)
  Tahini 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
Directions

GETTING READY
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.

MAKING
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.

SERVING
9.Serve warm mushrooms with the yogurt dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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