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Publisher: © 2008 by Laura Theodore ISBN: 0557019915 |
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Reprinted with permission from the author, Laura Theodore.
Scrumptious Stuffed Portabellas
Serves 4-6
Ingredients
- 6 Large Portabella Mushrooms, cleaned well with stems removed
- 3 slices sprouted whole grain bread
- 1/2 teaspoon “Italian style” spices
- 1/4-1/2 cup wheat germ
- 1/4 cup sunflower seeds
- 7-8 large, pimento stuffed green olives, chopped (or 12-14 small)
- Reduced Sodium Tamari
- 1/2 teaspoon organic brown sugar
- Extra virgin olive oil
- 2 ribs celery, chopped
- 1/3 large sweet onion, chopped
- 3 cloves chopped garlic
Directions
Pre-heat oven to 425º. In a blender or food processor, grind
the bread and spices into fine crumbs; pour into a large mixing bowl and set
aside. In a large skillet, sauté the celery and onion in plenty of olive oil
(covered) until it begins to sweat. Add the garlic, some tamari, and brown
sugar, cover and let simmer for about 5 minutes until slightly browned. Add
celery mixture to the breadcrumb mixture and set aside. Then, place portabellas,
smooth side down, in the same skillet, and add some water and tamari (liquid
should reach about 1/2 inch in height). Cover and simmer 5 minutes on low heat,
or until slightly softened. Meanwhile, to the breadcrumb mixture, add wheat
germ, sunflower seeds, and the green olives. Stir well to incorporate all
ingredients, adding enough olive oil to make the stuffing moist and to “hold” it
together. After mushrooms have simmered for 5 minutes or so, remove from skillet
and place them on an oiled, foil lined, flat cookie sheet. Place about 1/4 cup
of the stuffing on each mushroom, patting down with your fingers to make a firm
filling. Repeat until all mushrooms are filled with stuffing. “Tent” the sheet
with foil and bake in oven about 25 minutes or until sizzling. Remove foil and
bake another 10-15 minutes until browned and crispy on top. Delicious served
hot, or wonderful served cold in the summertime atop a crisp green main course
salad.