4 large, white stuffing mushrooms, cleaned
1 tsp lemon juice
½ garlic clove
½ shallot, peeled
½ tbsp whole grain bread crumbs (from Stonemill or Ezekiel bread)
2 tbsp shredded low fat mozzarella or jalapeno Allegro cheese
1 tsp low sodium tamari sauce
1 tsp tahini
Preheat oven to 350° F.
Remove and set aside the mushroom stems. Dip the mushroom caps in lemon
juice to prevent discoloration and set aside. In a food processor fitted with the metal blade, process the garlic, shallot and mushroom stems just until chopped, nut pureed. Add the bread crumbs, cheese, tamari and tahini. Pulse until well mixed and moistened.
Using a spoon, fill the mushroom caps with the cheese mixture, dividing it evenly among them. Transfer the mushrooms to a nonstick baking sheet and bake for 10-15 minutes, or until the filling browns and turns a little crispy.
*Clean mushrooms with a brush or paper towel rather than rinsing them under cold water to prevent them from absorbing water.