Saturday, September 30, 2017

Dairy-Free, Gluten-Free Stuffed Mushrooms

Use Yukon Gold potatoes to add a bit of color.

     A cheese/bread crumb mixture is not the only way to stuff a mushroom. In this recipe potatoes provide a succulent, creamy texture, while herbs, garlic and maybe some bacon give these morsels a savory kick. 

     4-5 medium potatoes
     1/4 c. olive or other oil (See Oil in the Glossary)
     1/4 c. gently packed fresh Italian parsley leaves (stripped off their 
          stems) See Produce in the Glossary
     2 Tb. gently packed fresh basil leaves (stripped off their stems) 
          See Produce in the Glossary
     1/2 Tb. gently packed fresh thyme leaves (stripped off their stems) 
          See Produce in the Glossary
     1/2 Tb. gently packed fresh rosemary leaves (stripped off their stems) 
          See Produce in the Glossary
     3 garlic cloves
     1 tsp. salt (See Salt in the Glossary)
     1/2 tsp. black pepper (See Spices in the Glossary)
     1 to 1-1/2 lb. small or medium mushrooms 
     (optional) 2-3 slices bacon (See Bacon in the Glossary)

     Put the potatoes in a pot, add water to cover, bring to a boil and simmer until done. 

     Meanwhile, remove the stems from the mushrooms. Finely chop the parsley, basil, thyme and rosemary. Mince the garlic. Heat the olive oil gently; add the herbs and garlic and saute briefly, just until the herbs are wilted and the garlic is translucent.

     Preheat oven to 400 F. 

     Peel and mash enough potatoes to produce 2 cups of mashed potatoes; do not add liquid. Stir in the herbs, salt and pepper. Stuff the potato mixture into the mushroom caps. Cut the bacon into small pieces and put one on top of each mushroom. 

     Bake for 15-20 minutes, until the bacon is fully cooked. Allow to cool for a couple of minutes: the potato mixture is very hot when it comes out of the oven.

Ready for the oven

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