Stuffed Mushroom Caps (Wagner) Recipe
Recipe
Ingredients
10 large mushrooms
1 tsp cold-pressed olive oil
1/4 onion, finely chopped
3 large garlic cloves finely chopped
1/4 tsp basil
1/4 tsp oregano
1 tbsp fresh parsley, chopped
1 slice whole wheat bread made into crumbs, in blender
1/8 tsp pepper
1 tbsp natural soy sauce
1 tbsp sherry
Recipe
Preparation
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely.
2. Heat the oil (or water) in a skillet. Add the onion and cook
until golden. Add the garlic and cook 1 minute more. Add the chopped
mushroom stems, basil, oregano, and parsley, and cook 5 minutes,
stirring, occasionally. Add the bread crumbs, petter, soy sauce, and
sherry, and heat, stirring for 2 minutes. Add additional salt and
pepper if needed.
3. Place the mushroom caps, open side up, in a lightly oiled baking
dish. Fill each cap with the bread crumb mixture, forming a mound
with your fingers.
4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade.
FROM: LISA DEBOVSKI (NDTK86B)
Servings:
10
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Some lower carbohydrate diet tips:
* Know what is in your food
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* It is possible to make really nice smoothies by using low carbohydrate yogurt.
Yes, you can't really describe it as cooking, but if you love smoothies you can make perfectly acceptable alternatives by using reduced carbohydrate yogurt and fruit. Of course, you will need to ensure you only make use of fruit that is low in carbs and use the whole of the fruit as you need the fiber.
Foods containing lycopene
(includes apricots, red peppers & baby jackfruit)
Lycopene is a natural compound and one of the same family of phytochemicals as carotene. Lycopene is behind the red color of quite a few fruits and vegetables.
Usefully, unlike numerous nutritional compounds, it does not become less effective if cooked but is observably increased in efficacy by the cooking process.
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Stuffed Mushroom Caps (Wagner) Recipe from the Recipes 4U Collection
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