Makes 20 gluten-free mushroom caps.
The key to making mushroom caps is to bake them first, stem side down, in order to cook out excess water before they’re filled. The perfect size, these appealing appetizers are easy to prepare and fun to eat.
20 small mushrooms (white and baby bella mushrooms)
½ red pepper, finely diced
1/8 cup red onion, finely diced
2 green onions, finely diced
¼ cup finely crushed gluten-free tortilla chips
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon cracked black pepper
1/3 teaspoon dried mustard
1/8 cup chopped fresh parsley
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Gently wash mushrooms and remove stems. Put stems in a small bowl and place mushroom caps on prepared baking sheet, stem side down.
3. Place caps in preheated oven and bake 10 minutes or until excess water has leaked out of the mushrooms but they have not browned.
4. Remove caps from oven (keep oven on) and place them, top side down, onto paper towels to cool slightly.
5. To make filling, dice mushroom stems into small pieces and place in a bowl. Add pepper, onions, tortilla chips, nutritional yeast, olive oil, cumin, salt, pepper, dried mustard and parsley and stir to combine ingredients.
6. Spoon dollops of filling into cooked caps, pressing to pack filling into each cap and adding more filling to mound.
7. Reline the baking sheet with fresh parchment paper. Place filled caps onto prepared baking sheet. Place in preheated oven and bake 10 minutes or until mushrooms are lightly browned and filling is crispy. (Watch to be sure caps do not overcook.) Serve warm.
Each mushroom cap contains: 21 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 65mg sodium, 2g carbohydrate, 1g fiber, 1g sugars, 1g protein, 1Est GL.
Jules Shepard is author of Free for All Cooking (Da Capo Lifelong); The First Year: Celiac Disease and Living Gluten-Free (Da Capo Lifelong); and Nearly Normal Cooking for Gluten-Free Eating (BookSurge Publishing). She is founder of GFJules gluten-free flour blends and baking mixes.Yields 20 mushrooms