Finger Food: Mushrooms Stuffed With Tomatoes And Olives

[Guest guest]

Use vegan options.

 

* Exported from MasterCook *

 

Mushrooms Stuffed With Tomatoes And Olives

 

Recipe By : Vegetarian Times, December 1997, page 48

Serving Size : 36 Preparation Time :0:00

Categories : Appetizers And Snacks Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup chopped walnuts

1/2 ounce sun-dried tomatoes -- (about 6 pieces)

organic preferred

1 small all-purpose potato

peeled and quartered

3 tablespoons skim milk or soy milk

36 small to medium-sized mushrooms -- (about 1 lb.)

remove stems and reserve

1 tablespoon olive oil

1 cup finely chopped onion

4 cloves garlic -- minced

1/8 teaspoon crushed red pepper flakes

OR more to taste

2 tablespoons grated Romano cheese -- (optional)

2 tablespoons chopped fresh parsley

Salt -- to taste

 

MAKES 36 LACTO/VEGAN

 

These stuffed mushrooms make a hearty and satisfying cocktail nibble.

 

Preheat oven to 350 degrees.

 

Spread walnuts on baking sheet and toast in oven until lightly browned and

fragrant, about 6 minutes. Cool and reserve.

 

Put sun-dried tomatoes into small bowl and cover with hot water. Cover

with plastic wrap and let stand until tomatoes are reconstituted, about 30

minutes. Drain well and chop. Set aside.

 

Meanwhile, steam potato until tender, about 1 5 minutes. Transfer to small

bowl and let cool slightly. Mash potato with a fork, then add milk and

stir until smooth. Set aside. Finely chop enough mushroom stems to equal

1/3 cup and set aside. Reserve remaining stems for another use.

 

In a large skillet, heat oil over medium heat. Add onions, garlic and red

pepper flakes and cook, stirring often, until onions begin to brown, about

10 minutes. Add sun-dried tomatoes and chopped mushroom stems and cook,

stirring often, 2 to 3 minutes, scraping bottom of pan occasionally.

 

In medium bowl, mix all ingredients except mushroom caps and salt. Mixture

should be moist but hold its shape well. Add small amounts of water if

mixture is too dry. Season with salt.

 

Spray shallow ovenproof baking dish with cooking spray. Heap a mound of

filling into each mushroom. Arrange mushrooms in prepared baking

dish. Bake at 350 degrees until the mushrooms are tender when pierced with

a fork, and the filling is heated through, about 20 minutes. Serve warm or

at room temperature.

 

PER MUSHROOM: 18 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 2G CARB.; 0

CHOL.; 7MG SOD.; 0 FIBER.

 

 

 

 

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