Mushrooms
Roasted with Pine Nuts
Ingredients -- Vegan
- 18 large fresh Mushrooms (Can use either
the white button mushrooms, or "baby portobellos")
- 1/3 cup Pine Nuts (a.k.a. piñones)
- 2+ large Garlic cloves, minced
- 1/3 cup Olive Oil (or other oil for sautée
such as avocado oil and butter)
- 1/2 tsp. Red Pepper flakes
- juice of 1/2 lemon
- 1/3 cup of a keto breadcrumb substitute, such
as coarsely ground nuts, almond meal, or a keto flour such as
oat flour or quinoa flour
- salt and freshly ground black pepper to taste;
consider other seasonings such as Dan-O's, basil and oregano,
rosemary, etc.
Wipe and clean the mushrooms.
Gently snap the stems out of the caps and set the stems
aside. Coat a 10-inch pie plate or shallow
bake-and-serve dish with some of the olive oil. (Use two
pie plates if your mushrooms are very big.)
Dip the mushroom caps into the lemon juice and coat
them. Place them in a single layer, stem (empty) side up,
snugly together, in the dish. Dice the mushroom stems
finely. Sautée them in the rest of the olive oil along
with the garlic, until the garlic turns golden. Stir in
the pine nuts and bread crumb substitute. Add the red pepper
flakes, plenty of black pepper, and spices and salt to
taste. Remove the mixture from the heat. Spoon
this mixture into the mushroom caps. There should be
some left over to sprinkle randomly around the top.
Bake, uncovered, 400 degrees F for 15-20
min. Serve hot.