here is my healthier spin on stuffed mushrooms, in lieu of traditional bread crumbs they are stuffed with zucchini, almond meal and ezekiel bread crumbs. with this recipe as a base you can do anything from here. add crab, top with mozzerella if you don't care about calories.......
{ezekiel bread is a flourless bread made from sprouted grains}
one package of white button mushrooms or baby bellas
olive oil
2-3 cloves of chopped fresh garlic
2-3 tbsp of chopped onion
1 small or half of a large zucchini
1/2 - 3/4 cup of almond meal
1 broken up slice of ezekiel bread you can omit this for a total grain free version
salt or optional parmesan cheese
{i prefer locatelli over everything!} - the cheese is salty, use one or the other
set oven for bake at 350. clean mushrooms out to accommodate stuffing, spray a little olive oil in a casserole dish and on the outsides of the mushrooms {get a misto it's the best} set aside. on a med/low heat pour 3-4 tbsp of olive oil in a saute pan, add chopped zucchini & onions, cook until soft, add the almond meal, bread and garlic. at this point you can add more almond meal if you'd like it to be more crummy of a stuffing. cook until the almond meal and breadcrumbs start getting toasty. turn off heat and add parm cheese to taste {or salt}. stuff the mushrooms with the delicious mixture, any leftover just sprinkle in the dish around the mushrooms - it won't go to waste trust me! bake until mushrooms are cooked. i can't remember how long but they will be brown and mushy and juicy.
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