iEat Green - 09/24/14

This week, my guest on the Progressive Radio Network is food writer and author, Casey Barber, to talk about her food journey and path to writing Classic Snacks Made from Scratch. In this book, Casey shares 70 recipes, on how make some of your favorite childhood memory “Brand-Name” treats. using real food! What a concept! Please join me on Thursday, as we explore some of these recipes, and the inspiration behind them.

Stuffed Mushrooms

15 Large Mushroom caps, stems removed and chop stems

1 celery, chopped

1 onion, chopped

¼ cup chopped red pepper

1 Tbs. chopped garlic

¼ cup butter or olive oil

¼ cup red wine

1 Tb Tamari

½ t. thyme

¼ cup parsley

S & P to taste

½ cup organic bread crumbs

2 Tbs. chopped walnuts

2 Tbs. Parmesan cheese

 

1. Sauté onion in olive oil or butter.
2. When translucent, add celery. After 5 minutes, add garlic and chopped mushroom stems.
3. Add walnuts, parsley and 2 Tbs. red wine. 
4. Add remaining ingredients. Adjust spices to taste.
5. Stuff mushroom caps with filling.

Grease a baking pan or cookie sheet with butter or oil. Pour remaining 2 Tbs. of wine around mushrooms and bake at 375* oven  for 20 minutes