 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
From BH&G's Diabetic Living issue 12 2007. Ingredients:
18 button mushrooms (about 20g each) |
2 slices bread (low gi soy and linseed recommended) |
3 anchovy fillets (finely chopped) |
1 garlic clove (crushed, finely minced) |
2 tablespoons basil (fresh chopped) |
1 tablespoon parsley (fresh chopped) |
1 lemon, zest of, finely grated |
1/2 lemon, juice of |
Directions:
1. Preheat oven to 200 degree celsius.
2. Line a large baking tray with non-stick baking paper (parchment).
3. Pull the stalks off the mushrooms, then cut a thin layer off the base.
4. Using a food processor process the bread until fine crumbs form.
5. In a small non-stick frying pan (skillet) place the anchovies and garlic, cook stirring over medium-high heat for 2 minutes.
6. Add the breadcrumbs and cook, stirring often, for 4 to 5 minutes, or until lightly toasted.
7. Transfer to a medium bowl and add the basil, parsley, lemon zest and lemon juice, stirring until well combined.
8. Divide filling among the mushroom cups, pressing down slightly.
9. Put on lined baking tray and bake for 12 to 15 minutes or until the mushrooms are tender and the breadcrumbs are golden brown.
10. Serve.
|
|