Stuffed mushrooms
Ingredients (makes multiple servings)
- Mushrooms
- Extra virgin olive oil
- Salt (Skip in case of high blood pressure or fluid retention)
- Stuffing 1:
- Vegetables
- Romesco sauce
- Stuffing 2:
- Tomato sauce
- Cheese for melting (Lactose-free in case of intolerance)
- Oregano
- Stuffing 3:
- Minced meat
- Vegetables
- Bechamel (Lactose-free in case of intolerance)
Method
- For the mushrooms:
- 1. Remove the mushroom stem so that the base can be stuffed. Save the stem for another recipe. In a frying pan with olive oil, gently brown the mush-rooms on both sides. Season with a pinch of salt and set aside.
- 2. When the stuffing is prepared, stuff the mush-rooms and serve at room temperature except for the meat stuffing version, which can be lightly heated in the microwave before serving.
- For the stuffings:
- 1. Option 1. Wash and chop the chosen vegetables. Gently fry in a pan with a dash of olive oil for ten minutes. Take of the heat and stir in Romesco sauce.
- 2. Option 2. Spread the tomato sauce inside the mushrooms, sprinkle some oregano and cover with cheese.
- 3. Option 3. Wash and chop the chosen vegetables. Sauté in a pan with the minced meat and some drops of oil for about ten minutes. When cooked, remove from the heat, and add bechamel sauce.
