Week 2: Stuffed Mushrooms
This is a SUPER SIMPLE recipe ... and yummy.
1 pound fresh muchrooms
1 bell pepper (i used sun dried tomatoes instead)
1 cup pitted raw olives
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh basil (i used tai basil in this recipe)
1 1/2 tablespoon squeezed lemon juice
1/8 teaspoon freshly ground pepper
1 head of lettuce
Clean the mushrooms. Remove the stems and set the caps aside. Put stems, bell pepper, olives, olive oil, basil, lemon juice and black pepper in a food processor, and pulse to chop. Divide the mixture equally among the muchroom caps and serve over a bed of lettuce.
EnJOY!
Variation: Marinate muchrooms for 30 minutes in organic Shoyu.
1 pound fresh muchrooms
1 bell pepper (i used sun dried tomatoes instead)
1 cup pitted raw olives
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh basil (i used tai basil in this recipe)
1 1/2 tablespoon squeezed lemon juice
1/8 teaspoon freshly ground pepper
1 head of lettuce
Clean the mushrooms. Remove the stems and set the caps aside. Put stems, bell pepper, olives, olive oil, basil, lemon juice and black pepper in a food processor, and pulse to chop. Divide the mixture equally among the muchroom caps and serve over a bed of lettuce.
EnJOY!
Variation: Marinate muchrooms for 30 minutes in organic Shoyu.
Comment
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Comment by Doxallo on August 31, 2009 at 10:50am -
Thanks for this - its looks great! I am going to try this sometime this week!
Janice
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