Rainy springtime weather creates the perfect breeding ground for earthy, hearty mushrooms.
Whether you pick up a package from the farmers market or grocery store, use them to recreate these healthy recipes from local and national retailers.
Stuffed Mushroom Caps
Course: AppetizerCuisine: American8
servingsThis simple, healthy appetizer is a sure crowd-pleaser.
Ingredients
- 16
large stuffing mushrooms
- 2 Tbsp.
extra-virgin olive oil
- 1
small onion, minced
- 1 cup
whole-wheat bread crumbs
- ¼ cup
finely chopped almonds
- ¼ cup
mirin (cooking wine made from sweet rice)
- 2 Tbsp.
tamari
juice of 1 lemon
Directions
Dice mushroom stems and set aside. Combine mirin, tamari, and lemon juice in a small bowl.
Heat oil in a skillet and cook onions and mushroom stems until very soft. Add bread crumbs, almonds, and half of mirin mixture to onion mixture.
Cook over medium heat until liquid is absorbed by the bread crumbs.
Place mushroom caps, round-side down, in a baking dish. Pour remaining half of mirin mixture over mushroom caps, fill with bread crumb mixture, and bake at 350°F until browned, about 20 minutes.
Nutrition Facts (per serving):
- Calories—130 | Total Fat—7g | Saturated Fat —0.5g | Sodium—230mg | Carbohydrate—13g | Dietary Fiber—1g | Protein—3g
Facts about Mushrooms
How to Clean:
Before you cook or store your ’shrooms, you’ll want to get them nice and clean. Dampen a cloth or paper towel and then wipe each mushroom clean. If they’re super dirty, give them a light rinse before gently patting them dry with paper towels. Be sure not to soak mushrooms, as they will become soggy.
Storing Wisdom:
If you buy mushrooms pre-packaged, they’re safe to stay in the package until it’s time to clean and cook them. If they’re not pre-packaged, store them in a paper bag or a damp cloth bag and place them in the refrigerator. Both options will allow them to breathe and stay firm until you’re ready to cook them.
