Ingredients
-
16
-
3/4
-
3/4
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
Meatless Stuffed Mushrooms, These tasty stuffed mushrooms are an original recipe I have come up with over the years They are meatless and they are also gluten-free and lactose-free The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity Whenever I make these there are never any left overs so I think they’re pretty good , The flavor combination was weird to us Maybe use a lot less cheese and use it to sprinkle on top , These tasty stuffed mushrooms are an original recipe I have come up with over the years They are meatless and they are also gluten-free and lactose-free The recipe uses Parmesan cheese but Parmesan cheese is a hard cheese which is tolerable by most people even with lactose sensitivity Whenever I make these there are never any left overs so I think they’re pretty good
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Steps
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1
Done
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Preheat Oven to 350. |
|
2
Done
|
Clean the Mushrooms and Separate the Caps from the Stems, Keeping the Stems to Use Later. |
|
3
Done
|
Slice Off a Thin Piece Across Each Cap's Inside So the Mushroom's Opening Becomes Wider and Flatter. Also Save These Mushroom Scraps. |
|
4
Done
|
Place Your Mushroom Caps, Open-Side-Up, on a Large Cookie Sheet or Non-Stick Pan (pizza Pans Work Nicely). |
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5
Done
|
in a Food Processor, Combine Garbanzo Beans, Mushroom Pieces and Onion. Chop Them Into a Fine, Nearly Paste-Like Consistency. |
|
6
Done
|
in a Skillet, Saute Garlic in Margarine, Then Place the Processed Combination in the Pan and Cook Over Medium-High Heat. |
|
7
Done
|
Stir in Oil, Corn Meal, Basil, Parmesan Cheese and Salt. |
|
8
Done
|
Keep Mixing Well as You Continue to Cook the Ingredients Together For About 2-3 Minutes. |
|
9
Done
|
Allow the Stuffing to Sit in the Pan and Cook For a Few Minutes, Browning and Crusting Slightly. Turn, and Brown the Other Side. |
|
10
Done
|
After Approximately 7-8 Minutes, the Stuffing Is Ready to Be Scooped Into the Mushroom Caps. (spritzing the Mushroom Caps With Cooking Oil Is Recommended.). |
|
11
Done
|
Using a Normal Kitchen Spoon, Scoop Generous Mounds of the Stuffing Into Each Cap, Pressing Firmly to Create Packed Mounds on Each Cap. Any Leftover Stuffing Can Be Sprinkled Around the Caps. |
|
12
Done
|
Bake at 350 For 20-25 Minutes. |
