Рецепт MUSHROOMS & FANCY APPETIZERS
(© Coastal Living)
I definitely feel I've inherited some kind of "hostess" gene. Sometimes I feel to impress someone coming over, I have to have a full spread of food. Somehow having lots of food and different dishes makes me more confident that my friends will leave satisfied. I was having a friend over for a glass of wine, and wanted to do something simple, but "fancy." Something that didn't take a lot of time, but felt adequate and refined.
(© AZ Cookbook)
Something about stuffed mushrooms makes the perfect little hand held appetizer. You can pretty much stuff them anyway you want. They are bite-sized, baked pieces of heaven. An amazing appetizer that will leave your guest satisfied, and you at ease. You can even assemble them ahead of time, and bake off when you need! Make up your own combination, or use mine:
STUFFED SHROOMS
(Gluten-Free and Vegan)
- 16 large stuffing mushrooms
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion, minced
- 1 cup millet bread crumbs
- 1/4 cup finely chopped walnuts
- 1/4 cup veg.mushroom broth
- 2 tablespoons tamari
- Juice of 1 lemon
- *Top with your favorite vegan cheese, I suggest Daiya*
1. Clean mushrooms with damp paper towel and remove stems. Dice the stems and set aside.
2. Heat oil in a skillet; saute onions and diced mushrooms stems until they soften.
3. Add tamari, lemon juice, bread crumbs and walnuts to mixture. Add broth and cook over medium heat until mixture absorbs liquid.
4. Place mushrooms round side down, and spoon mixture into mushrooms caps. Top with garnish of choice, vegan cheese and/or sea salt.
5. Bake at 350°F for 20 minutes or until browned.