Stuffed Mushroom Caps
This easy-to-make appetizer requires no cooking, making it the perfect recipe for hot weather.
Best Health Magazine, Summer 2009
| Servings |
| 12stuffed mushrooms |
| Servings |
| 12stuffed mushrooms |
Ingredients
- 12 medium mushrooms
- 1 slice whole wheat bread broken into small pieces
- 1 medium tomato de-seeded and finely diced
- 1/2 cup walnuts coarsely ground
- 1/3 cup sweet onion finely diced
- 1/4 cup Spanish green olives minced
- 3 tbsp red wine vinegar
- 1 clove garlic minced
- Salt and pepper
- a few leaves lettuce
- sprigs fresh parsley
Servings: stuffed mushrooms
Units:
|
Ingredients
Servings: stuffed mushrooms
Units:
|
Instructions
- Wash mushrooms and pat dry. Apply gentle pressure with your thumb to push out the stems (set them aside for another recipe or stock).
- Put bread pieces into a medium bowl, add a little warm water to cover for a minute. Then drain thoroughly and squeeze excess water out of the bread. Add tomato, walnuts, onion, olives, vinegar and garlic. Mix well and season to taste.
- Stuff a generous amount of the mixture into each mushroom cap. To serve, line a small platter with lettuce leaves, arrange the mushrooms on top, and garnish each with a tiny sprig of fresh parsley. You can chill them or enjoy as is.
