Share

Breaded mushrooms have always been a favorite appetizer.  Traditionally these mushrooms are breaded in seasoned flour or breadcrumbs and deep fried.  Deep fried anything is usually way good, but not a great health choice. Dang!  These breaded mushrooms are baked and even better than typical deep-fried mushrooms, at least that is my vote.  So filling, these mushrooms make a wonderful vegetarian main course when served on mashed cauliflower or mashed sweet potatoes. My trick for baking these mushrooms is to use a cupcake pan, or mini-cupcake pan.  The mushrooms get a lovely shade of brown, but also get crispy from having each mushroom bake in its own little section of a cupcake pan. It is possible to bake the mushrooms on a baking sheet but they will not be as crispy, and will definitely be dryer in texture.  Most folks use white, button mushrooms for baking.  Try cremini mushrooms, often called Baby Bell.  They are more flavorful and seem to shrink less when baked.  The prep is a bit fussy, but the amazing results will be your reward!  Let’s face it, sometimes good cooking takes time!

16 cremini mushrooms (White buttons would be a substitute.) Be sure and wipe mushroom with      paper towel to remove any soil.

2 tablespoons finely diced green pepper

2 tablespoons diced onions

1 tablespoon capers, chopped

3 tablespoons seasoned bread crumbs

3 tablespoons finely chopped walnuts

2 tablespoons olive olive

4 teaspoons canola oil for cupcake pan

1/2 teaspooon marjoram

1/2 teaspoon ground cariander

1/2 teaspoon black pepper

1/3 cup dry white wine

mushroom stems and insides you have scooped out to equal 1/4 cup

2 slices fat-free cheese.  I like cheaddar for this.

Coating

1/2 cup flour

1/2 cup fat-free half & half

1/2 cup seasoned bread crumbs for coating

Using small spoon scoop out stem of mushrooms and inside edge to deepen a well to place stuffing.  In cupcake pan place 1/4 teaspoon canola oil in each cupcake spot. Preheat oven to 400.

In saute pan add olive oil and cook onion, pepper, mushroom pieces and walnuts.  Saute and stir 3 minutes.  Add white wine, breadcrumbs and spices.  Cook about 3 – 5 minutes on medium heat.  Remove from heat.

Fill each mushroom with cooked mixture. Any remaining filling may be sprinkled use as a garnish. Top with 1/8 of a slice of cheese.  Just fold the cheese and it breaks into uniform pieces.  Press frimly onto mushrooms.

Carefully dip each mushroom in flour, then in half & half.  Quickly coat in breadcrumbs and place in cupcake tin.  Bake 8 nimutes. Gently flip mushrooms and bake 3 minutes.  Remove immediately to serving dish.

Serve with a honey-mustard dipping sauce for an appetizer.  As a main course place 4 mushrooms on mashed cauliflower or sweet potatoes (my preference – it’s delicious).

 

Leave a Reply


Recent posts

BLT Salad – Low...

Posted on Jul - 27 - 2015

0 Comment

Fresh Snap Pea Soup...

Posted on Jun - 28 - 2015

0 Comment

Southwest Summer Pasta Salad

Posted on Jun - 13 - 2015

0 Comment

Make Your Own Baking...

Posted on May - 7 - 2015

0 Comment