Here's a great Vegan recipe, that has a crunchy topping, low in fat and high in taste.
This is a basic recipe, with some serving ideas. Feel free, and you should...to experiment with different ingredients. If you come up with a better idea...please share!
4 Large Portabella Mushrooms, stems removed,
4 Slices of Gluten Free Bread or Multi Grain Bread
1 Large cup of chopped, toasted walnuts or almonds
Seasonings: Chipolte Powder, Basil, Thyme, Rosemary, Chopped fresh Parsley, Garlic Powder
Tablespoon of melted Organic Coconut Oil
Pre-heat oven to 375 degrees
(I purposely don't give amounts of seasonings, as it is a personal preference, particularly with spice. You can eliminate the chipolte, if you don't like it, but it does give it a little kick, from the blandness of the bread & nuts)
Rinse the mushrooms, pat dry and lay on a Cookie tray, lined with Parchment Paper. Sprinkle with the seasonings.
Break up the bread, place in a Food Processor. Process until crumbly, remove. Place the nuts in the processor and blend until crumbly, remove. Place the bread & nuts in a bowl, mix with the Seasonings. Add the coconut oil, mix well.
Place the mixture on top of each mushroom and pat down. Loosely cover the mushrooms with Aluminum Foil. Bake in the oven for about 35-40 minutes, until the mushrooms are soft, uncover and bake for another 10-15 minutes until the top is crunchy.
Remove, let cool for a couple of minutes. Enjoy!!
I like to serve these with some BBQ sauce on the top. You can select a good one at a gourmet shop or your local Health food store.
Serve with a large Salad.
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