Button mushrooms are milder and absorb different flavors beautifully. These baked caps can be served as an appetizer, side or a small lunch with a salad. We used black garbanzo beans, which can be found at your local Indian grocer.
makes 20 mushrooms
ingredients
1 pound (roughly 20) button mushrooms
2 tablespoons olive oil
Pinch of sea salt
1/2 cup of cooked black garbanzo beans, chopped
1 teaspoon minced garlic
1/2 teaspoon coriander seeds, crushed with a rolling pin
1 serrano pepper, chopped
2 tablespoons chopped pecans
1/2 cup coconut milk
2 tablespoons herbs (such as cilantro, basil, or kari leaves)
1 teaspoon sea salt
instructions
Preheat the oven to 350°F. Remove the stems and reserve. Take the caps off the button mushrooms and brush or rinse to ensure they are clean. Marinate with 2 tablespoons of olive oil and salt then place cup side up on a baking sheet.
Finely chop the mushroom stems and sauté with a bit of olive oil to remove any excess water. Remove from the heat and add to the black beans, garlic, coriander seeds, serrano pepper, pecans, coconut milk, herbs, and salt.
Stuff the mushrooms with the mixture and bake for 10 minutes.
Let rest or 10 minutes before eating.
notes & variations
Replace the coconut milk with your favorite melting cheese (like goat cheese).
Replace the black beans with lentils — channa dal is particularly good.
Place in a bowl over Mint Coconut Chutney.
Replace black garbanzo beans with regular garbanzos or black beans.
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