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Hot Stuffed Mushrooms Recipe
|Field mushrooms||4 Large (Use Flat Variety)|
|Olive oil||2 Teaspoon (10 Milliliter)|
|Button mushrooms||2 Ounce, diced (50 Gram)|
|Green pepper||1 Small, deseeded and diced|
|Capers||2 Teaspoon (10 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Fresh whole wheat bread crumbs||1 1⁄2 Ounce (40 Gram)|
|Dried thyme||1 Teaspoon (5 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Sesame seeds||15 Milliliter (1 Tablespoon)|
|Gomasio/Salt if preferred||To Taste (As Per Taste)|
|Black pepper||To Taste|
|For the dressing|
|Yogurt||1⁄3 Pint (200 Milliliter)|
|Tahini||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
Serving size: Complete recipe
Calories 602 Calories from Fat 285
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 20.8 mg
Sodium 250.2 mg10.4%
Total Carbohydrates 62 g20.6%
Dietary Fiber 11.9 g47.6%
Sugars 12.4 g
Protein 24 g48.1%
Vitamin A 18.4% Vitamin C 133.3%
Calcium 54.3% Iron 59.8%
*Based on a 2000 Calorie diet
1.Remove the stalks of large mushrooms and steam the caps for 3-4 minutes until soft.
2.Preheat the oven to gas mark 4, 180 degrees.
3.Take a shallow heatproof dish, put the mushroom caps in it by placing the rounded side down.
4.Take a pan, heat oil in it and fry the diced mushrooms with green peppers, capers and garlic for 3-4 minutes until tender.
5.Once done, turn off the flame and stir in breadcrumbs with thyme, lemon juice and sesame seeds.
6.Add seasoning of gomasio, pepper and cayenne.
7.Transfer the mixture on top of mushroom caps and bake for 10- 15 minutes or grill on moderate for 4-5 minutes.
8.Combine yogurt, lemon juice, tahini and garlic.
9.Serve warm mushrooms with the yogurt dressing.