I love stuffed mushrooms. This past Thanksgiving I had an old high school friend coming for the meal who was on a very restricted-carbohydrate diet. So I got to thinking about how I could make them without the crackers. Having a garden has taught me how to be creative with what’s available. This dish turned out really well.
- 10 large crimini mushrooms, plus one small mushroom
- 4 Tablespoons butter
- 1 stick organic celery
- 1 medium to large organic onion
- unrefined sea salt
- garlic powder
- Wash the mushrooms and dry them with a paper towel. Cut off the ends of the stems and discard. Remove the rest of the stems and put aside. Take off the white film around where the stems were to make room for lots of stuffing. Place the large mushrooms in a baking pan.
- Preheat the oven to 425 degrees.
- Dice the onion and put it in a frying pan with 2 T butter and a generous dash of salt and garlic powder. Cook for 5-7 minutes until soft.
- Dice the stems and the remaining mushroom and add them to the onions with another 2 T butter. Cook until soft, again 5-7 minutes.
- Dice the celery. Turn off the heat under the frying pan and add the celery.
- Mix together well. Stuff the mushrooms. Cook in the oven for 15 to 20 minutes until the mushrooms look soft.
- Place on a serving platter but allow them to cool for a few minutes before serving. This recipe can be doubled or tripled for more people.
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