Stuffed Mushrooms
Makes 4 servings, two mushrooms each
Ingredients
- 8 large mushroom caps & stems reserved for stuffing
- ½ cup corn meal
- 1 cup coconut milk
- 1 cup shredded red beets
- ½ cup shredded carrots
Directions:
- Remove the stems of the mushrooms, brush off the mushrooms, wash and set on a cookie sheet, round side up to broil for 5 minutes at 475 degrees F.
- Next, in a food processor, combine the mushroom stems, corn meal, beets, carrots, and coconut milk.
- Place into a small frying pan and heat for 5 minutes to wilt the stuffing and somewhat cook the corn meal.
- Mash into a paste and get a large soup spoon to use in stuffing the caps.
- Remove the caps from oven, turn those gills up, and fill each mushroom cap with one golf ball size scoop of the filling. Return the filled mushroom caps to the oven and bake at 400 degrees for 15 minutes. Remove and serve warm.
- Garnish with fresh sliced basil leaves, or a teaspoon of pesto sauce on top
