Today's Lunch - Mushroom Stack Appetizer - x/p to TomatoFanatics

[Guest guest]

For today's lunch, I decided to spend a little time actually making my

lunch. I had 2 portobello mushrooms that were just sitting in my

refrigerator just screaming to be eaten.

 

I saw a recipe in Plenty, when we were posting recipes from it, for an

appetizer with them. They were encrusted with bread crumbs and seasonings

and fried. I decided to copy the idea but try and do this in a low carb way.

I used ground up triscuit crackers for the breading. It seems to work pretty

well. 1/3 cup is only 11 grams of carbo (I ground up 3 of them and measured

it. It came to 1/3 cup and I saw on the box that 7 of them are 22. So, it is

somewhere areound 11 for the 3).

 

I also added some flavorings to the crumb mixture. I used egg substitute for

the eggs.

 

All in all, it came out terrific. I didn't fry them, I sauteed them in a

little bit of oil. So good.

 

I also made balsamic drizzle to go around them for extra flavor. This came

out terrific.

 

* Exported from MasterCook *

 

Mushroom Stack Appetizer

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

4 large mushrooms -- portobello

10 tomatoes -- grape pref.

1 tsp Italian seasoning

basil leaves -- julienne

olive oil

1/2 cup egg substitute

fresh rosemary -- to taste

1/8 cup parmesan cheese -- freshly grated

salt and pepper -- to taste

1 cup Triscuit crumbs -- or more

1 tsp dried thyme -- crumbled

1 tsp spinach powder -- From King Arthur

1/4 cup vegetable oil

2 lg cloves garlic -- minced

1 cup spinach leaves -- wilted

1 Roma tomato -- sliced

1/2 cup mozzarella cheese -- shredded

Parmesan cheese -- freshly grated

Balsamic Dressing:

1/4 cup balsamic vinegar

2 tbsp orange juice

2 packets Splenda Sweetener

1 tsp dijon mustard

1/4 tsp salt

1 tsp olive oil

 

Make dressing: Place mustard and vinegar at the bottom of a small bowl. Add

the orange juice, Splenda, and salt. Add olive oil, in a thin stream, and

whisk it continually until emulsified a bit. Set aside.

 

Slice each tomato in half vertically. Set aside.

 

Preheat oven to 350°F. Place halved tomatoes on greased (cooking spray)

baking sheet. Sprinkle with italian seasoning, freshly chopped rosemary,

fresh basil, salt and pepper. Sprinkle with a little olive oil until totally

coated. Bake for 10 minutes, turn over and bake for another few minutes

until browned a bit. Remove from oven and set aside.

 

In a medium bowl, combine egg substitute, parmesan, salt and pepper. Mix

well. In a another medium bowl, place triscuit crumbs, spinach powder and

seasonings. Mix well. Make assembly line: cleaned and trimmed (remove stem)

mushrooms, bowl of egg mixture and bowl of crumb mixture. Dredge mushrooms

in egg mixture, shake off excess and then dredge in crumb mixture.

 

Preheat nonstick skillet over medium-high heat. When hot, add vegetable oil.

Let it get hot, but not smoking. Place mushrooms in and let cook until

browned on each side. When totally browned, remove to paper towel lined

plate.

 

Place spinach in a microwaveable container. Add a touch of salt and a bit of

water. Cover and cook on HIGH for 1 minute. If wilted, remove. If not, zap

again for another 30 seconds or so until totally wilted. Drain well. Press

on spinach to make sure there is no moisture left.

 

Preheat another skillet. Spray with cooking spray. Add garlic and spinach

and cook until garlic is a bit browned and the spinach is combined well with

it. Remove from heat.

 

To make a stack: Take two of the mushrooms. Top each with 2 slices of tomato

and a sprinkle of mozzarella. Place in the oven (or a toaster-oven) at about

325°F for a few minutes to melt the cheese.

 

To plate: Take one of the mushrooms without cheese and tomato. Place on a

small plate. Top with 2 slices of tomato, some of the spinach and garlic

mixture. Top with one of the mushrooms with the cheese and tomato. Sprinkle

with a touch of parmesan. Do this with all the mushrooms until you have 2

stacks.

 

When you have both stacks on their plates, place a few of the baked grape

tomatoes all around the mushroom stack, and drizzle some of the dressing

around each.

 

29 grams of carbohydate per each, without dressing.

 

 

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RisaG