Ultimate Vegetarian - Italian Baked Mushrooms

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* Exported from MasterCook *

 

Italian Baked Mushrooms

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gaylor

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 large mushrooms

1/2 small onion -- chopped

1 cup sun-dried tomatoes -- chopped

1/4 cup spinch -- cooked

3 ounces mozzarella cheese -- diced

2 garlic cloves -- crushed

1/2 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

6 tablespoons extra-virgin olive oil, plus extra to

grease

salt and freshly ground pepper

For The Dressing

1 red chili pepper -- seeded and finely diced

8 fresh basil leaves -- roughly chopped

3 tablespoons pine nuts

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 1/2 cups sun-dried tomatoes -- chopped

 

Because the stuffing needs no precooking, this is very quick to prepare. The

stuffing is lighter than the usual bread-crumb based stuffings, so the mushrooms

make an ideal appetizer.

 

Remove the stems from the mushrooms. Set the mushroom cups aside until the

filling is ready, and dice the stems roughly.

 

Place the diced mushroom stems in a bowl with the onion, tomatoes, spinach,

mozzarella, garlic, parsley, basil, and olive oil. Toss together and season

well.

 

Fill the mushroom cups with the mixture, then place on a lightly oiled baking

sheet. Bake at 325F for 10 - 15 minutes, until the cups are tender and the

cheese in the stuffing has melted.

 

For the dressing, blend all the ingredients together. Place two mushrooms on

each plate and drizzle with the dressing.

 

 

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Per serving: 448 Calories (kcal); 37g Total Fat; (69% calories from fat); 12g

Protein; 24g Carbohydrate; 19mg Cholesterol; 747mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0