Visitors Now:
Total Visits:
Total Stories:
Profile image
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

Stuffed Mushrooms With Flax Seeds

Wednesday, April 10, 2013 4:10
% of readers think this story is Fact. Add your two cents.

(Before It's News)

Home of Kyle J. Norton for The Better of Living & Living Health Guested Author:  Peter Alfieri 

These stuffed mushrooms are great for dinner parties. The added benefits of flax seeds, whole wheat bread, and veggies make this dish appealing. This is a vegetarian dish that is tasty for those who aren’t vegetarian; I have a few friends that are vegetarian and they love being able to enjoy the same food as everyone else. Don’t be surprised if your guests ask you for this tasty recipe; if you choose to disclose this formula your guests will be shocked that this full flavored recipe is vegetarian. Enjoy your stuffed mushrooms!!
Difficulty (Scale from 1-10): 6
Serves: 4
Yields 8 stuffed mushrooms
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
3 tablespoons of flax seeds
8 open capped mushrooms (2-3 inches in diameter)
1 1/2 tablespoons of olive oil
1 large leek – white part only – chopped
1 celery stalk – chopped
3 1/2 ounces firm bean curd (tofu) – diced finely
1 yellow squash – chopped
1 carrot – chopped
1 cup whole wheat bread crumbs
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh parsley
1 tablespoon of tomato paste
3/4 cup – vegetarian cheddar cheese – grated
2/3 cup of vegetable stock
salt – to taste
black pepper – to taste

Preparation
In a very small skillet on medium heat toast flax seeds. remove from heat then finely chop and put aside.
Wash mushrooms and remove stalks from the caps. Finely chop mushroom stalks and reserve the caps.
Heat oil in a large skillet over medium-high heat. Add chopped mushroom stalks, leek, celery, bean curd, squash, and carrot. Stirring often, cook for 4-5 minutes.
Stir in the bread crumbs, basil, parsley, tomato paste, and flax seeds. Season with salt and pepper to taste.
Spoon the premade mixture into the mushroom caps and top with grated cheddar cheese.
Place mushrooms into a muffin tin (or a shallow oven proof casserole dish), and pour vegetable stock around them.
Cook in a preheated oven at 425 degrees Fahrenheit for 20 minutes, or until mushroom caps are tender and stuffing is cooked thoroughly, and remove from oven.
Remove mushrooms from tin (or dish) and serve immediately.
Enjoy your stuffed mushrooms!!
Peter Alfieri is the host of the cooking show: Buon Appetito Providence, http://www.BuonAppetitoProvidence.com Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show’s website.

Chinese Secrets to Fatty Liver and Obesity Reversal
A groundbreaking e book about why almost
nobody in China suffers from fatty liver or obesity

Back to Vitamin and minerals for http://medicaladvisorjournals.blogspot.ca/p/the-world-most-healthy-food-recipes.html

Back to home of living health of 50 and over http://healthyliving50over.blogspot.ca/
   

http://medicaladvisorjournals.blogspot.com



Source:

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.