Saturday, February 20, 2010

STUFFED MUSHROOMS



Large portabello mushrooms
Spinach 
Onion
Bacon or ham
Garlic (optional)
Pepper, salt, grated nutmeg.
Tuscan seasoning, (optional)
Grated parmesan and cheddar cheese.

Turn the oven to 170'C/350'F and heat while preparing the filling which takes about 10 minutes.

The best mushrooms are those which still have some cup, not being quite open and flat so they hole the filling. We usually manage 2 each. I use spinach which has been frozen in balls.

I use spinach frozen into balls and microwave them to thaw.  

Chop onion, garlic and bacon into small dice I used 1/2 medium onion, 1 ball of spinach and half a large slice of bacon for each mushroom. In a pan on the stove-top add coconut oil or butter and cook diced onion and bacon or ham and garlic. Season to taste with fresh ground pepper, salt, a little grated nutmeg, and Tuscan seasoning. (The last two are optional). 

To fill the mushrooms I begin by putting a spoon of the bacon and onion mixture on the mushroom followed by a spinach ball. I try to squish it out so that there is still a cup shape for the rest of the filling. Top this with the remaining onion and bacon mix. Top the lot with grated cheese. I used equal quantities of cheddar and parmesan. 

Bake for 20 minutes or longer. By the time the cheese is golden the mushrooms should be cooked.

Delicious hot or cold. Yummmm! This could become a regular in our house. 

I don't count calories or points so if you make this you will have to work it out as you go. It is fairly low in carbs and you can get the fat level as low as you like too. 

You could also play around with the seasoning and use your favourite fresh herbs such as thyme and parsley. 

No comments:

Post a Comment