Ingredients
4-6 Portobello mushrooms
Medium carrot
Half of a red onion
2 cloves of garlic
1 tomato
3-4 pepper dew peppers (they are marinated in vinegar)
Tuscan seasoning
Method
Pre-heat oven to 160 C
Put all of the ingredients except the mushrooms into a food processor. Blend into a chunky pulp.
Spray cooking spray into a low sided casserole dish. Place the mushrooms cup side up into the dish.
Spoon the carrot mix into the mushroom caps and press into a patty shape.
Bake for 40 minutes
Serve with your choice of green vegetable if you are not keen on Brussels sprouts. If you want to give them a shot, here a few tips to have them tasting fantastic instead of soggy and bitter like you remember from childhood.
Prepare the Brussels sprouts by trimming the stem and tough or damaged outer leaves ( usually just 2 or 3 leaves need to be removed.) Cross the stem end of the sprout with a sharp knife, at least a third of the way down, as pictured.
Bring some water to the boil in a small pan then add the sprouts. Do not over cook!!! Boil for about 5 minutes. The sprouts should still be bright green outside. The deep crosses allow the inside of the sprouts to also cook quickly keeping them tender but crisp and tasting slightly nutty not bitter.
When serving the vegetables, dribble the mushroom liquid over the greens.
Two stuffed mushrooms and five Brussels sprouts is approximately 140 calories or 588 kj
Posted with Blogsy
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