Stuffed Mushroom Caps

This easy-to-make appetizer requires no cooking, making it the perfect recipe for hot weather.

Best Health Magazine, Summer 2009

 

Stuffed Mushroom Caps
Stuffed Mushroom Caps
Servings
12stuffed mushrooms
Servings
12stuffed mushrooms
Ingredients
Servings: stuffed mushrooms
Units:
Ingredients
Servings: stuffed mushrooms
Units:
Instructions
  1. Wash mushrooms and pat dry. Apply gentle pressure with your thumb to push out the stems (set them aside for another recipe or stock).
  2. Put bread pieces into a medium bowl, add a little warm water to cover for a minute. Then drain thoroughly and squeeze excess water out of the bread. Add tomato, walnuts, onion, olives, vinegar and garlic. Mix well and season to taste.
  3. Stuff a generous amount of the mixture into each mushroom cap. To serve, line a small platter with lettuce leaves, arrange the mushrooms on top, and garnish each with a tiny sprig of fresh parsley. You can chill them or enjoy as is.