INTRODUCTION
These stuffed mushrooms are perfect bite-sized snacks for parties, and a great way to introduce wild foods to the uninitiated.
INGREDIENTS
12 crimini mushrooms, cleaned, stems removed
1 cup steamed potatoes, mashed
1/2 cup steamed Spiny Amaranth greens
1/2 cup gluten free bread crumbs
2 Tablespoons melted vegan butter
1/2 teaspoon pepper
1 teaspoon salt (or to taste)
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
STEP 1
Preheat oven to 350° degrees F. Clean and de-stem the mushrooms. In separate pans, steam the potatoes and Spiny Amaranth.
STEP 2
Mash the potatoes and chop the Spiny Amaranth. Mix the cooked vegetables with the spices.
STEP 3
Mix the breadcrumbs and melted butter.
STEP 4
Spoon the vegetable mixture into the mushroom caps. Sprinkle the buttered breadcrumbs on top.
STEP 5
Bake at 350° degrees for 20-30 minutes.
STEP 6
Serve immediately.
