Many years ago, there were only a few good NYC vegetarian restaurants. Whole Wheat and Wild Berry was one of my favorites. The owners often shared recipes with customers including one for a Stuffed Mushroom appetizer. I was inspired to adapt their recipe and use wheat germ instead of breadcrumbs. I hope you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, breadcrumbs will work. Cilantro can be substituted for fresh parsley.
Healthy Stuffed Mushrooms
Yeild: Makes 20
1 box of large mushrooms (about 20)
6 cloves fresh garlic, peeled and finely chopped
1 onion, peeled and finely chopped
2 Tablespoons butter
2 Tablespoons olive oil
1 cup toasted wheat germ
½ cup fresh parsley, chopped
2 Tablespoons tamari
2 Tablespoons white or red wine
½ cup freshly grated Parmesan cheese
Preheat oven to 350°
Remove stems from mushrooms. Using a grapefruit knife, cut out the soft, meaty insides of the mushrooms. Put caps aside. Chop stems and add to mushroom meat.
In a large pan, sauté garlic and onion in butter. Add wheat germ and chopped mushroom meat. If too dry, use additional oil. Add parsley, tamari, wine and cheese. Cook for about 10 minutes while stirring.
Stuff mixture into mushroom caps. Place in a baking pan. Sprinkle grated cheese on top of each mushroom. Heat in oven a few minutes until cheese melts.
