Stuffed Mushrooms (gluten-free, vegan)

I continue to see mushrooms making the lists of "super-foods" from many different sources discussing longevity and immunity.  Mushrooms have long been known for their medicinal benefits.  They pack a good nutrient punch, especially the Portabella and Shiitake varieties.  Lots of experts and voices in the nutrition world can tell you all the amazing benefits of mushrooms and why you should eat them.  So instead of making long lists of what is and isn't in mushrooms, I figure I'll encourage you to eat these beauties by providing a mouth watering recipe.  This is one of those recipes I've tried and tested on lots of different people, kids and adults alike.  With the exception of the overall mushroom haters, everyone seems to love these.  My girls love these.  I just use kitchen scissors to cut them in half for my youngest kiddo to make them easier to  eat.  These are great party appetizers.  They are easy and simple. They are Gluten Free and Vegan.  They pack a good nutrient punch and will hopefully help give your immune system a little boost in the winter months.


A little side note.  I've been enjoying making Gluten Free bread crumbs from rice or millet puffed cereal. I've also made the breadcrumbs from rice cakes.  i just toss the puffs or rice cakes into my blender, food processor, or magic bullet and blend away until I have the consistency I desire.  I think they are quite tasty and much cheaper than buying gluten free bread or specific gluten free bread crumbs.  Now if gluten free, isn't your thing just substitute regular bread crumbs or grind up your own toasted bread to make bread crumbs.  


Stuffed Mushrooms

1 package of large stuffing mushrooms (Small ones work as well and are easier for little kiddos)

1 TBS Coconut Oil
2 TBS Lemon Juice
2-4 cloves of garlic, minced (depends on your love of garlic!)
1 cup breadcrumbs (see note above on making gluten free bread crumbs)
1/2- 1 tsp each of dried Thyme, Basil, Parsley (to taste)


Preheat oven to 350.  Pop off mushroom stems and cut off just the tough tips, which is only a very small portion of the stem. Finely chop stems.


Heat 1 TBS of coconut oil in a skillet.  Add the finely chopped mushroom stems and cook on medium-high heat until most of the liquid released from the stems has evaporated. This takes about 2-3 minutes.  Add Lemon Juice. Cook again until most of the liquid has evaporated, about another 2-3 minutes.
Add thyme, basil, and parsley.  Remove from heat and stir in bread crumbs, combining well.


Lightly oil a baking sheet.  I also like to gently rub or spray the tops of the mushroom caps with olive oil to help prevent sticking.  Put mushrooms on baking sheet, the cap side down so the center of the mushroom is upward and ready for stuffing.  Spoon the breadcrumb mixture into the mushrooms.  Spray or dab the tops of the mushroom mixture with olive oil, again to help prevent burning.


Cook for 30 minutes.