kathysrecipebox

Cooking with food intolerances

Stuffed Mushrooms January 11, 2011

There’s two different versions I’ve done. The first has nuts. The second doesn’t.

Version #1

9 large stuffing mushrooms

1 Tbs. olive oil

1/4 lb. ground pork

2 Tbs. minced Vidalia or other sweet onion

1 garlic clove, minced

1 1/2 Tbs. parsley

1 tsp. basil

1 tsp. sea salt

1/4 tsp. black pepper

1/4 c. pine nuts

2 Tbs. chickpeas

Soak pine nuts in water for 30 minutes. Drain. In food processor, mix chickpeas and pine nuts. Add a little water until you get a hummus-type consistency.

Remove the mushroom stems, and finely mince them. Heat olive oil in a skillet over medium heat. Add mushroom stems, onion, garlic, and pork, and saute until pork is cooked through. Add spices and chickpea/pine nut mixture to that.

Place mushroom caps in 9″x9″ pan. Stuff tops with stuffing. Bake at 375F for 15-18 minutes. Serve hot.

Version #2

9 lg. stuffing mushrooms

1 Tbs. olive oil

2 Tbs. minced Vidalia or other sweet onion

1 clove garlic, minced

1/4 tsp. basil

4 slices bacon

1/3 c. safe bread crumbs

1 Tbs. chopped parsley

Fry bacon until crisp. Drain on paper towels. Crumble when cool.

Remove the mushroom stems, and finely mince them. Heat olive oil in a skillet over medium heat. Add mushroom stems, onion, garlic, and saute until onion is soft but not brown. Add vegetables to crumbled bacon. Add bread crumbs and herbs.

Place mushroom caps in 9″x9″ pan. Stuff tops with stuffing. Bake at 375F for 15-18 minutes. Serve hot.

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