Wednesday, January 5, 2011

Stuffed Mushrooms

I cut this recipe in half, because it was just for the two of us. But here is the complete recipe. Next time I would probably use a different type of mushroom.

1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms

Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.

Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.

Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.

The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994

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