Roasted Stuffed Mushroom Caps Recipe

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Ingredients:

Serving

for the mushrooms
yields 18
1 1/2 cup. cooked black lentils (already cooked from trader joe''s)
2 tbsp. olive oil
butter for saute ( kerrygold)
3 medium shallot, finely chopped
3 cloves garlic, minced
2 1/2 cup. chicken broth (as required)
3 medium. carrots, finely chopped
3 stalk of celery heart finely chopped
2 croissants crumbed in processor
1 egg beaten
18 medium portobello mushroom caps
plus stems chopped
1/2 tsp. chopped fresh parsely
1/4 tsp. thyme
1/4 tsp. mace
1 tsp lemon juice
cayenne pepper
salt & pepper
kerrygold cheddar cheese http://www.kerrygold.com/usa/product_cheddar.html
for the pepperade
2 red bell peppers, seeded and diced
2 red jalapeno, seeded and small dice ( save the seeds)
3/4 cup maple syrup
1/2 cup white wine vinegar
cook ingredients in a small saucepan over medium heat until soft, then blend to create a brilliant red smooth sauce.
for the spinach greens
wash and towel dry. place in fridge to crisp. to serve, toss lightly with best olive oil, salt & pepper.

Directions:

Directions:
Preheat oven to 350F. Clean mushrooms with a soft cloth and remove stems. Bring butter and broth to a boil, add the caps, turn off the heat and allow to soften while the rest of the prep is done.
Rinse & drain and separate the lentils and set aside. Process the croissants and put into a large bowl. Heat oil and butter in a sauté pan over medium heat. Add shallot, chopped mushroom stems, carrot and celery, next the thyme, garlic, mace, cayenne, salt and pepper. Next add about 1/2 cup of the broth from the stewing mushrooms for an intense flavor. Cook and stir about 6 minutes (until carrots are soft). Meanwhile add the lentils, a little at a time and mix thoroughly with the croissants. Next add the grated cheese to the bowl and blend with fingers. the bowl with the croissants. Add the sautéed ingredients and finally, the lemon juice, parsley, beaten egg and the warm chicken-mushroom broth. (enough to moisten well).
Place the mushrooms in a single layer and mound the stuffing high, Dot with each with Kerrygold butter. Sprinkle with grated Kerrygold cheddar and bake, uncovered, 20 minutes at 350F. Check after 15. Do not let the caps collapse. Serve hot from the oven.
For complete story visit: /jeffersonstable/2009/03/roasted-mushroom-caps-with-black-beluga-lentil-caviar-stuffing-spinach-greens-and-pepperade-for-the-mushrooms-yield.html

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.33 Kcal (399 kJ)
Calories from fat	16.32 Kcal
		% Daily Value*
Total Fat	1.81g	3%
Cholesterol	9.09mg	3%
Sodium	135.31mg	6%
Potassium	236.11mg	5%
Total Carbs	17.23g	6%
Sugars	11.8g	47%
Dietary Fiber	2.41g	10%
Protein	2.51g	5%
Vitamin C	20.2mg	34%
Vitamin A	0.4mg	15%
Iron	7.3mg	41%
Calcium	32.4mg	3%

Amount Per 100 g
Calories	79.21 Kcal (332 kJ)
Calories from fat	13.56 Kcal
		% Daily Value*
Total Fat	1.51g	3%
Cholesterol	7.56mg	3%
Sodium	112.42mg	6%
Potassium	196.17mg	5%
Total Carbs	14.31g	6%
Sugars	9.81g	47%
Dietary Fiber	2g	10%
Protein	2.08g	5%
Vitamin C	16.8mg	34%
Vitamin A	0.4mg	15%
Iron	6.1mg	41%
Calcium	27mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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