Once again I found myself with an abundance of mushrooms in the past week. What to do? I love mushrooms, but even I get tired of just frying them, or adding them to egg drop soup or making mushroom soup. I recently bought a nifty little book, Cooking With Coconut Flour, by Bruce Fife, N.D. In it I found a recipe for stuffed mushrooms, and the following recipe is based loosely on the one I found there. I rarely follow recipes to the T, and though these are similar, they are quite different. The coconut milk and coconut flour adds a subtle coconut flavor, which is an amazing combination with the mushrooms and shallots.
12 medium to large sized button mushrooms
2 teaspoons chopped shallots
1 Tablespoon butter
2 Tablespoons coconut milk
2 Tablespoons coconut flour
1 teaspoon dried parsley (or 1 T. fresh if available)
1/8 to 1/4 teaspoon salt--taste to season to your liking
1/4 teaspoon pepper
dash freshly ground nutmeg
freshly grated Parmesan cheese
1. Clean the mushrooms, either brush off the dirt or wash, whichever you prefer. Make sure they are dry before proceeding.
2. Remove stems and set aside. Don't just cut the stems off, but actually pull them out of the cap so that there's an empty space to fill.
3. Chop the shallots and stems finely.
4. Saute the stems and shallots in 1 Tablespoon butter until shallots are softened.
5. Remove from heat, and add coconut milk, coconut flour, parsley, salt, pepper and nutmeg. Mix well.
6. Place the mushroom caps bottom-side up in a greased baking pan, and fill each cap with the mushroom stem/shallot mixture.
7. Top each mushroom with a small amount of freshly grated Parmesan cheese.
8. Bake, uncovered, at 425 degrees F. for 15 minutes.
Serve hot and enjoy!