Recipe: Mushroom Saucers

[Guest guest]

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Mushroom Saucers

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----Ingredients----

 

8 large flat mushrooms

stalks removed, wiped clean and chopped

3 Tbs olive oil

salt and pepper

1 onion, sliced

1 tsp cumin seeds

1 lb spinach well-washed, stalks trimmed, shredded

1 x 15 oz can red kidney beans, drained

7 oz. soft cheese with garlic and herbs

2 medium tomatoes, halved, seeded, sliced into strips

 

 

----Directions----

 

1. Heat oven to 375. Lighty grease a large shallow oven-proof dish.

Brush the mushroom caps with some oil, place them in the dish, and

season well with salt and pepper. Cover with oil and bake for 15-20

minutes. Uncover, drain, and reserve the juices.

 

2. Fry the onion and chopped mushroom stalks in the remaining oil for 5

minutes until soft. Then add the cumin seeds and mushroom juices and

cook a minute longer until reduced down.

 

3. Stir in the spinach and fry until the leaves begin to wilt, then mix

in the beans and heat well. Add the cheese, stirring until melted, and

season again.

 

4. Divide the mixture between the mushroom cups and return to the oven

to heat through. Serve garnished with tomato strips.

 

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Makes 8 servings.

(from Roz Denny's The Ultimate Vegetarian Cookbook)

[Guest guest]

Hi,

Love that mushroom saucer dish! It is one of the best I have gotten

from the list. Great for company, great with pita or other flatbread. 2

thumbs up on this one. Like best the dishes that are not trying to

masquerade as meat, just being the tasty vegetables they really are.

Mom